How to Make Authentic Glumpki or Stuffed Cabbage Rolls

When our second daughter was born, my mother-in-law came from Poland and stayed with us. Not only was she a wonderful help with the baby, but she taught me how to cook in true Polish style. My favorite Polish dish in Glumpki. Most Americans pronounce this as, ga-lump-key, however, the true pronunciation is, gwump-key. In this article I will tell you how to make this delicious main course. You will need the following: 1 large head cabbage 1 pound hamburger 1 pound sausage (I prefer Bob Evans mild) 2 cups cooked rice Cut as much of the core out of the bottom of the head as possible. Place the head core-side-down in a dutch oven with two inches of water. Make sure the lid can fit over the head. Keep covered as you steam the leaves off and pull each leaf off one-at-at time until the finished. Meanwhile you can mix the hamburger, sausage and rich together. Take some of the smaller or ripped cabbage leaves and cover the bottom of the now-empty, dutch oven. To fill the cabbage leaves, simply lay one down and spoon I the hamburger/sausage/rice mixture into the leaf. You need to adjust the amount according to the size of the leaf. You must be able to fold all the sides, one over the other to completely cover the meat mixture. Place in the dutch oven, folded side down. Continue to put stuffed leaves in the pot. Laying them on top of each other is fine. After all leaves are stuffed and in the pot, fill the pot half way with water. Bring to boil and then to med and steam for one hour. I like to use a tomato-based sauce to serve on the side. To make this sauce drain the water from the steamed Glumpki into a small sauce pan. Mix two tablespoons four with 8 ounces sour cream. Mix one small can tomato paste with saved water. Bring to boil and add the sour cream mixture. Whisk together and cook until thickened. We like to serve this meal with mashed potatoes.