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Beef Galumpkies

December 5, 2014

Preparation Time: approximately 15-20 minutes

Cooking Time: approximately 30-40 minutes

Serving Size: 2 cabbage rolls, Serves approximately 4-6

1 Slice on The Slice Plan


1 head cabbage, green

1 lb ground beef, 90% lean

2 TB Worcestershire sauce

1 tsp kosher salt

2 tsp black pepper

1 egg

1 TB tomato paste

½ cup parsley, chopped

1 TB olive oil

½ onion, yellow, chopped

3 cloves garlic, minced

2 cups brown Minute rice (or brown rice, prepared per package instructions)

Sour Tomato Sauce

1 TB olive oil

2 TB garlic, chopped

3-15.5 oz cans diced tomatoes, no salt added

¾ cup apple cider vinegar

1 TB sugar, granulated

2 tsp kosher salt

1 tsp black pepper


Prepare sauce: Over medium heat, sauté garlic in olive oil. Add remaining ingredients; reduce heat to medium-low heat/simmer, stirring frequently.

Meanwhile, prepare cabbage rolls: Bring a large pot of water to a boil. Using a knife, remove the core from the bottom of the head of cabbage. Remove the leaves and submerge in boiling water to soften, about 30 seconds. Remove and pat-dry.

Sauté onions and garlic in olive oil until translucent. Remove and combine with beef, Worcestershire, salt, pepper, egg, tomato paste, parsley, and rice. Fill each leaf with ½ cup filling. Roll the base of the leaf over the filling, followed by the sides; roll to close the filling inside the cabbage leaf.

Drop each roll into simmering tomato sauce; cover and cook for 30-40 minutes or until internal temperature of rolls reaches 155 degrees.

Turn-Out & Storage

Remove rolls and serve alongside sauce. May also be served with rice on side (shown).

Sauce and cabbage rolls can be stored for up to 3 days under refrigeration.

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