Chef Donna Wojcik
Gramp's Restaurant, www.grampsholyoke.com, Holyoke, MA
- 1 cabbage (not very compact, approx. 3 lb)
- ½ lb. Ground pork
- ½ lb. Hamburg
- 1c. rice
- 1 large, 1 small onion
- 3 Tbsp. cooking oil
- Salt and ground pepper
- 2 Tbsp. tomato paste
- 2 Tbsp. flour
- 1 Tbsp. butter
- ½c. sour cream
- 1c. bouillon
- 1 Tbl. Chicken base
- 1 cup water
- 1 can seeded crushed tomatoes
For the Galabki recipe add in ½ pound of beef to the existing recipe.
For meat mixture
Boil rice until not quite tender, strain and add onion browned in cooking oil, ground pork, and hamburg. Add salt and pepper to taste.
For the stuffed peppers
Follow recipe for making the meat.
Cut off tops of peppers, saving the tops and discarding the insides.
Stuff the peppers with a generous handful of meat mixture.
Place stuffed peppers in a pan that has approximately 2 to 3 inches of water.
Cover pan and "steam" over medium heat for 45 minutes.
Sauce for stuffed peppers
Put 1 tbl chicken base, 1 cup of water, and 1 can seeded crushed tomatoes into a pot and simmer for 45 minutes
Follow recipe for meat mixture however instead of rice add some sautéed onions.
Once meat mixture is thoroughly mixed begin to form them into patties.
Roll each patty in a bowl of bread crumbs making sure to cover both sides of the patty.
Add a little oil to a frying pan and cook each patty for 8 to 10 minutes.