Galuskies are traditional meat and ricestuffed cabbage rolls from the VolgaGermans families prevalent in Ellis County Kansas
Prep Time
3 hrs 30 mins
Dificult
Medium
Servings
40
Ingredients
Instructions
Place cabbage in a large stockpot filled halfway with water; add vinegar. Cover and steam over low heat until leaves are tender
1 to 1 1/2 hours. Remove cabbage
reserving vinegar cooking water. Rinse cabbage with cold water to chill
then separate leaves.
While cabbage is cooking
bring 3 cups water and rice to a boil in a saucepan over high heat
then reduce heat to low
cover
and simmer until rice is tender
about 20 minutes. Remove from heat and fluff with a fork; set aside to cool.
Heat a large skillet over medium heat. Cook and stir ground beef
pork sausage
onion
salt
garlic salt
and pepper until meat is browned and crumbly
7 to 10 minutes. Drain and set aside to cool.
Preheat the oven to 325 degrees F (165 degrees C).
Cover the bottom of a large roasting pan with a single layer of cabbage leaves.
Stir together cooked rice
meat mixture
and sauerkraut in a large bowl until well blended. Place 1/3 cup rice-meat filling into each remaining cabbage leaf and roll into a cylinder
tucking in the ends. Arrange rolls over cabbage leaves in the roasting pan. Pour in enough reserved vinegar cooking water to reach halfway up the sides of cabbage rolls. Cover the pan with a tight-fitting lid or aluminum foil.
Bake in the preheated oven for 1 1/2 hours. Serve warm or at room temperature.
