Easy Cabbage Rolls / Glumpkes - Great 1 Dish Frozen Asset Meal

Cabbage Rolls / aka Polish Glumpkes

This is a great recipe to make and freeze left-overs, or double
the recipe at the same time to maximize your prep time. If you have a small
family of 2, freezing the left-overs would make a perfect quantity for a 2^nd
meal, or take for lunch the next day. If your family is larger, I would
recommend doubling the recipe and freezing. The cabbage rolls would fit
perfectly in freezer baggies or glad ware, and keep for about 1 month. It may
be ok longer, but I try to stay within a month’s time-frame and label what I
have stored and keep it in a log.

Prep: 30 min; Bake: 45 min


1 Cabbage and/or 12 + Cabbage leaves

1 lb ground beef

1 cup uncooked instant rice

2 (15-ounce) cans tomato sauce

1 teaspoon salt

½ teaspoon pepper

1 medium onion, chopped

½ garlic salt

1 teaspoon sugar

½ teaspoon lemon juice

1 tablespoon cornstarch

1 tablespoon water


1. Cover cabbage leaves with boiling water. Cover and let stand until leaves are
limp, about 10-15 minutes depending on the size of cabbage. Remove leaves and
drain with cold water. Allow to soak in cold water for at least 5 minutes. Cut
out the core from the head of the cabbage for the leafs to separate more easily.

2. Heat oven to 350°.


3. Mix beef, rice, 1 cup of the tomato sauce, the salt, pepper, onion, and
garlic salt.


4. Depending on the size of the cabbage leave place approximately 1/3 cup beef
mixture at stem end of each leaf. Roll leaf around beef mixture, tucking in the
sides. Place cabbage rolls, seam sides down, in ungreased large rectangle baking
dish.


5. Mix remaining tomato sauce, the sugar and lemon juice; pour over cabbage
rolls.


6. Cover and bake about 45 minutes or until beef mixture is no longer pink in
center.


7. Spoon liquid from baking dish into a small saucepan. Mix cornstarch and
water; stir into liquid. Heat to boiling, stirring constantly. Boil and stir 1
minute. Pour sauce over cabbage rolls.