Again getting back to my Polish roots with Galumpkis (aka-stuffed cabbage rolls for you non-Polacks out there) for dinner! Traditionally these are made pretty healthy, but I took it one step further and made them paleo. Absolutely delish!

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SAUCE
1⃣In a large sauce pan combine and simmer for 30min:
🔹1can tomato paste
🔹2cans diced tomatoes
🔹Italian herbs
🔹1T Garlic
🔹1/2c Chicken stock
🔹S&p
**I recommend doubling this if you like your galumpkis in a lot sauce, this amount just covered them, and was sufficient, but I would have liked more.**

CABBAGE
1⃣In a large pot fill 1/2-3/4 with water and being to a boil
2⃣Cut a square around the stem (so leaves will fall off when cooking, but not cutting the stem out) then stick large fork in the stem and submerge in water
3⃣As leaves fall off scoop them out and place them in a strainer to cool

MEAT
1⃣In a large pan cook:
🔹2lbs Ground turkey dark and light
🔹1lb Ground Italian chicken sausage
🔹1 Onion, diced
🔹2T Garlic, chopped
2⃣When meat is browned and onions are translucent, add in:
🔹1can diced tomatoes
🔹2T Italian herbs
3⃣Let the meat slightly cool then mix in 2 eggs

ASSEMBLY
1⃣In a layer a few ripped up leaves of cabbage covered in a thin layer of sauce
2⃣Fill cabbage leaves with 1/2c meat mixture and roll up
3⃣Place all cabbage rolls in pan then cover with remaining sauce
4⃣Cover pan and bake in 350F oven for 30-45min until cabbage is translucent and soft

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