Galumpkis + Southern Cornbread
Galumpkis & Southern Cornbread
Growing up, you could bet that I would turn my nose up to any kind of cabbage anytime it was made however as the years went on, I have really grown to have a love for it. In my years of cooking, I have found myself to be one that doesn’t usually follow recipes, believing that my ancestors and general knowledge of what compliments each other in the culinary world would always guide me in preparing delicious, and nutritious meals for those I love. I have deep southern roots running through my veins and I would love to share with you a true southern favorite. Though I am using the polish terminology for this dish, stuffed cabbage has graced many dinner tables over the years in the heart of the south. I hope you enjoy this recipe and please, always find a way to make something your own, after all that’s one of the joys of cooking.
What you will need:
- 2 lbs. ground Beef (I am using a delicious organ blend from Kinwood Farm)
- 1 large head of cabbage
- 1 onion, diced
- 1 egg (I am using a duck egg from Kinwood Farm)
- Garlic Powder, minced garlic or fresh chopped garlic, measure with your heart darlin.
- 1 large can or jar Tomato Sauce, marinara or pasta sauce is good as well. (I am using homegrown canned tomato sauce)
- Fresh Herbs (dried is okay too) I like to use, Basil, Thyme and Oregano. Have fun with it, use what and however much you like.
- About a tbs of paprika, salt and pepper
- Olive oil, or ghee
- Fresh Mozzarella (optional)
- 1 ½ cups cooked rice (optional, I do not do this)
For the cornbread:
- Iron skillet- super important if you want to call it true southern cornbread haha.
- 1 ¼ cup of all-purpose flour
- ¾ cup of fine grain corn meal
- ⅓ cup vegetable oil of choice
- 1 egg, beaten
- 1 cup of whole milk
- 1tsp salt
- 2 tsp baking powder
- Preheat the oven to 350 degrees F. At this point, also put your cast iron pan in the oven.
- Place a skillet over medium heat and coat with olive oil or ghee. Sauté the onion and fresh garlic for about 5 minutes, until soft remove them from heat.
- Stir in the tomato sauce and fresh herbs.
- Combine the ground beef in a large mixing bowl. Add the egg, the cooked rice if you chose to use it, and the sautéed onion mixture. Toss the filling together with your hands to combine, season with paprika, salt and pepper.
- Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for the bedding or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole lightly oiled pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good-looking leaves to make the cabbage rolls. Put about 1/3 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.
- Pour the tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. At this time, I like to drop a few mozzarella balls over top then drizzle with olive oil. Bake for 1 hour until the meat is cooked.
For the Cornbread
- While your oven is preheating with your skillet inside, in a mixing bowl add all your ingredients. Some will say the order in which they are added matters but my grandma never followed an order and neither have I. Neither of us have ever had any complaints. Some will also say that cornbread needs sugar. Repeat after me, sugar does not belong in cornbread. Your mixture may appear a little too thick, in this case add a little more milk. This is where you can have fun and play around with the consistency you like best. There are no mistakes in cooking, just trial and error and lessons learned.
- Once your oven is preheated pull out your skillet and put a big spoonful of butter in there, wait for it to fully melt, mix it around a little bit and once you see the butter fully covers the bottom of your pan, pour in your cornbread mixture and bake until golden brown. About 30 minutes. Once it done, pull it out and immediately flop it over on a large dinner plate, it should come out easily without any remaining parts in the skillet. Cover with more butter and enjoy.