Valley Bounty: Cabbage

Okay, I know that cabbage isn’t exactly the most attention-grabbing subject. It’s one of those vegetables that many people formed bad associations with in childhood that they’ve never been able to divest themselves from. But like most foods in that position, I tend to think the problem there has more to do with preparation than it does with any inherent property of the food in question. I have endured my fair share of unseasoned boiled cabbage and I’m here to tell you that the cabbage can be redeemed, and I offer you this evidence: galumpkis

Galumpkis are a Polish dish of ground meat, rice, and onion wrapped in a cabbage leaf and served in a tomato sauce. Boil a head of cabbage (I know, stay with me) until the leaves are loose; let it cool, then pull off the leaves and cut out the hard vein in each. Combine ground meat (I like beef but pork, turkey, or chicken work too), cooked rice, egg (one per pound of meat), diced onion, salt, and pepper in a bowl, then scoop a dollop into each cabbage leaf. Roll the leaves, place them in a baking dish, and cover in tomato sauce. Cover and bake at 375°F for 30-40 minutes, until the meat is cooked.

Valley Bounty is written by Brian Snell of CISA (Community Involved in Sustaining Agriculture)