September 21, 2014

Stuffed Cabbage Dumplings

By popular demand, here is my version of Holiskes, Galumpkies, or cabbage leaf dumplings, which came through to me from my Polish ancestry. I offer this recipe in tribute to my maternal grandfather, John Witkowski, whose life story and gifts are an inspiration to me.

Stuffed Cabbage Rolls

You will need:
1/2 cup brown rice
Sea salt, to taste
1 large head green cabbage, cored
2 tablespoons olive oil
2 medium yellow onions, chopped
2 carrots, chopped
2 tablespoons red wine or apple cider vinegar
1 teaspoon each: ground black pepper, paprika, cayenne, oregano, thyme, coriander*
*This Eastern European spice blend has the capacity to dispel the onset of a virus and expedite healing from the cold or flu.

2 cups whole peeled tomatoes with juice - if tomatoes cause ulcer or reflux, you can make this "no-mato" sauce recipe

1 pound grass-fed, local ground turkey (substitute cooked kidney beans for vegan recipe)
2 tablespoons brown mustard
2 tablespoons flaxseed meal
1/4 cup raisins or prunes, chopped
1 teaspoon each: salt, ground black pepper, cumin, coriander, and paprika

Cook the rice in 1 cup water.

Meanwhile, bring a large pot of salted water to a boil over high heat; add cabbage, and cook, pulling off each outer leaf with tongs as it becomes tender, about 2 minutes per leaf. Transfer leaves to a baking sheet and continue until you have 20 leaves.

Heat oil in a saucepan over medium-high heat; add onions and carrots, season with wine / vinegar, salt and spices.
Cook until just caramelized, about 15 minutes. Add a bit of water if the vegetables stick to the pan.

Add tomatoes, and bring to a boil; reduce heat to medium-low, and cook, partially covered, until reduced, about 30 minutes.

Preheat oven to 350 degrees. 
In a bowl, combine turkey / beans, cooked rice, mustard, flax, raisins / prunes and spices. 
Place 2 spoonfuls of this mixture in center of each cabbage leaf, fold sides over filling, and then roll up. Transfer rolls, seam side down, to a glass baking dish. 
Pour tomato sauce over rolls; bake for 45 minutes. 
Enjoy and be well!

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