It doesn’t matter that MaryBeth’s family is not Polish…she grew up in Western Massachusetts where every third family is, so Kielbasa and Pierogi might as well have been her native cuisine. And no one makes Galumpki like MaryBeth’s mom.
What is Galumpki, you ask? Simply, Polish stuffed cabbage.
1 large onion, chopped
1 1/2 lb ground beef
2 cups cooked rice (MB prefers brown)
1 tsp poultry seasoning
salt & pepper to taste
Saute onion and beef until cooked through. Add rice and seasonings, and let cool slightly before mixing in egg. To make it like mom, get your hands dirty and give this filling a good massage!
Remove the core from the cabbage (don’t cut yourself ) Steam the head of cabbage, covered, in a large pot with a few inches of water. Don’t let it get too limp. Drain and cool enough to handle. Trim down the membrane on each leaf Holding the leaf in your hand with the membrane part on your hand and toward your arm place the mixture on the lead in the palm of your hand. Roll the cabbage over the mixture toward your fingers to the end and tuck in the sides. Trial and error will do it for you. Spray a deep casserole dish with Pam and make layers of the galumpka, topping each layer with tomato sauce and dots of butter. Cover. Cook at 350 for about 45 mins. Uncover and cook about 15 mins. If you’re my dad, sprinkle with a little red wine vinegar before eating!
So, while MaryBeth made a few modern, Boulder-crunchy whole grain, pasture fed substitutions, the Galomki were “just like mom used to make”.
PS If anyone REALLY knows how to spell Galomki / Galumpki / Galompki, or how I used to say it as a kid, Gawumpki, please let us know!