MAIN Gawumpkis
Prep
Cook
Total
Yield 8-10 servings
My amazing friend and cook, Carol, showed me how to make these last week and really knocked it out of the park. You may remember (if you follow my blog, DinnerDivide) that I've cooked with Carol before. I love documenting my experience with her.
That said, she has truly outdone herself with these Gawumpkis! Pronounced the way you'd think, these are essentially meat-stuff cabbage leaves, but they are anything but boring. Filled with pork, beef, rice, savory and then topped with fresh tomato sauce, I served these to family and friends during our power outage and everyone was begging for more!
Lucky for you these make a big batch, so once they've cooked, I encourage you to share with friends too or freeze them for use later in the month.
Ingredients
2 small green cabbages or 1 large green cabbage, cooked
2 cups Carolina (or white short grain) rice
1 quart chicken stock, plus more water as needed
2 lbs ground beef
1 lb ground pork
1 yellow onion
2 tsp salt and pepper
1 tsp dried and ground savory
2 tsp olive oil
6 cloves garlic, sliced
1-2 pinches red pepper flakes
2 28-oz cans whole, peeled tomatoes
Instructions
- Begin by cooking cabbage(s) in boiling water for 20 minutes. Remove and allow to cool, then slice off stem and peel off individual leaves, setting aside until all "stuffable" leaves are ready to go. You may want to take your knife and slice off any ribs on the leaves that seem to large or touch by running your knife parallel to the cabbage leaf and shaving off a bit of rib from the top.
- While cabbage(s) are cooking, soak rice for 20 minutes in cold water, strain and discard water. Allow rice to sit at room temperature to cool.
- Cook rice in 1 cup chicken stock and 3 cups water until tender, using either a rice cooker or the stove top. Follow this tutorial here for advice.
- In a large bowl, mix together the beef, pork, onion, salt, pepper, savory, + cooked (and cooled) rice.
- Add chicken broth, if needed, to help mixture come together.
- Add 1/4 cup meat mixture to each leaf and roll up from stem to top just like a burrito, making sure to tuck in sides.
- Place each stuffed cabbage leaf in an oiled baking dish and continue until leaves and meat mixture is gone, whichever comes first. Don't be scared to stack the stuffed leaves on top of one another, just do your best to make sure they stayed rolled up.
- Preheat your oven to 325 F while you make the tomato sauce following the recipe below!
- Add the rest of the chicken broth to the baking dish with the stuffed cabbage leaves and pour tomato sauce on top.
- Bake for 60 minutes, covering with foil as needed to prevent drying out.
- Remove from the oven, allow to rest on the counter for 10 minutes to cool, covered, and serve with extra tomato sauce on the side.
Courses dinner
Recipe by Vie at https://getvie.com/2018/03/09/make-some-comfort-food-this-weekend-2/