I must admit, I’ve been wicked busy these past few months and my blog has suffered unjustly . . .   And if truth be told, it may suffer a bit longer due to the garden being in full swing.  That being said – I just had to share a new recipe with my readers.  It’s a new twist on traditional Polish cabbage rolls (Galumpkis) which my family loves!  However, I never have time to actually roll up the rolls, mine is a one-pot kind of thing that is served over barley and is absolutely delish! It also uses up some of the seasonal tomatoes, onions, garlic and cabbage which are all at the peak of harvest right now.


Chef Jeanne’s Deconstructed Cabbage Rolls

4 cups diced cabbage (green is best)

1 lb lean grass fed ground beef

1 onion, diced

2 garlic cloves, minced

5 diced tomatoes (or 1 14 oz can of diced tomatoes)

1 can of tomato sauce

3 Tbs ketchup

1 or 2 Tbs olive oil

2 Tbs red wine vinegar

1 Tbs sugar

1 tsp sea salt

.5 tsp freshly ground black pepper

1 c dry quick cooking barley (boil this in 2 c beef stock for about 15 minutes, or just until tender) set aside

In a large pot, add the oil, onion, ground beef, salt and pepper and brown until beef is just cooked through.  Add in the garlic, tomatoes, tomato sauce, ketchup, vinegar and sugar and stir well.  Add in the cabbage last and stir it into the sauce.  Cook for at least 40 minutes, stirring occasionally, or until the flavors have blended to your liking and the cabbage is soft.  Adjust the salt and pepper and serve over the barley.  Delicious!

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