This recipe takes me back to my Mom's kitchen and early years of marriage when I wanted to make
something fancy. We called them Galopse ( a variation of the Polish name for them, while others call them by the Ukranian, Holuptsi). Although we don't have these that often any more, (mainly because we have so much to choose from today) I still do enjoy that "comfort food" flavor. It's a good recipe for a meal that you want to prepare ahead because they are always good re-heated. It's also a good casserole type food for pot-lucks and very economical. This recipe makes 12-18 rolls. Sometimes I form few meatballs and add them for those who don't care for the cabbage.
Rolls / Filling:
- 1 head Savoy cabbage
- 1- 1 1/2 pounds lean ground beef
- 1 teaspoon salt
- 1/2 grated onion
- 1/2 cup sour cream
- 1 – 1 1/2 cups cooked rice
- 2 tablespoons oil
- ½ chopped onion
- ½ chopped pepper, any color
- 4 tablespoons flour
- 4 cups water (approx)
- 1 chicken bouillon cube (or 2 teaspoons better than bouillon)
- 3 tablespoons tomato paste (according to taste)
- salt and pepper, to taste
- 1 can tomato soup (optional)
- 1 bay leaf
- Place cabbage in a large pot of boiling water and peel off leaves as they become soft. Set aside. If you are using regular cabbage, cut around the core before placing it in the water.
- In a large frying pan, cook onion and pepper in a small amount of oil until tender.
- Mix flour and half of the water in a sealed container until well blended and add to onion/peppers. While cooking, add the rest of the water and stir until smooth and bubbly. Add bouillon and tomato paste. For more sauce, mix more flour and water and add another bouillon cube for flavor. Adjust amounts according to desired consistency and add salt and pepper according to taste.
- Mix raw meat, salt, pepper, onion, sour cream and cooked rice. Place a few tablespoons of meat mixtureonto each leaf, fold ends and roll up. Place close together in roaster.
- Pour sauce over cabbage rolls, tuck in bay leaf and bake at 350° F for 1 1/2 hours.
- Once cooked, remove rolls to serving plate. If there is not enough gravy, add a can of tomato soup to the liquids in the roaster and bring to boil. With the soup you can also adjust flavors by adding some milk or cream.