These are not MY grandma's galumpki. These are the first galumpki I ever had, and I still compare all others to them. Nothing has won out, so far. My childhood friend, Ann Evans passed this on to me recently, and I'm very excited about it. Keep in mind this is a granddaughter's transcription of a recipe that was taught in a kitchen over generations. Also keep in mind that she's my oldest friend, which qualifies her as being as crazy as me. There is also a Galumpki Soup recipe, which I posted in a separate thread. Following is the "Rolled Recipe"
The rolled recipe is dangerous.
Large head of cabbage
1/2 lb hamburger
1/2 lb mild pork sausage
2 c water
1 TBSP beef bouillon
2 c tomato juice
1 c crushed tomatoes
1 c cooked rice
3/4 c chopped onion
A LOT of raw bacon
The dangerous way:
Cook a large head of cabbage in a HUGE pot, simmer & pull off the outside leaves as each gets tender.
If you have not had to call 911 yet put cooked rice, browned burger,pork & onion, salt & pepper mixture in cabbage leaves & then put some tomato stuff in your pan. The roll is tuck/roll tuck/roll until you run out of leaf so not quite like a burrito.
If this doesn't send you to the ER with severe burns place in a baking pan (not a shallow cookie sheet) pour a bunch of your fresh canned tomatoes &/or tomato juice over top, not quite to cover .
Layer ALOT of raw bacon over top. Bake at 350 for 1 hour or until the bacon looks amazing.(not crispy critters thou).
I remember she covered tightly with tinfoil as I woke up today seeing it peel back from dish & all the yummy smelling steam wafting up.
I always add some garlic or garlic powder to everything, I bet gramma held this back as I always do the same thing with my recipes.
Hope I got this right!
I bet they have destructions online how to get the leaves w/o a hospital trip. My gramma & all my Aunties scalded their fingerprints off!
No comments:
Post a Comment