Making Polish-style stuffed cabbage, also known as galumpkis, involves rolling a ground beef and pork mixture into cabbage leaves, covering the rolls with sweet and sour tomato sauce and baking them in the oven. Tyler Florence's recipe for galumpkis is available at FoodNetwork.com.
Create a sweet and sour tomato sauce by cooking together garlic cloves, crushed tomatoes, white wine vinegar and sugar. Start by saut?ing smashed garlic cloves in a saucepan along with extra virgin olive oil. Add crushed tomatoes, and cook for a few minutes before adding white wine vinegar and sugar. Season to taste with salt and pepper, and remove from heat.
Prepare the cabbage leaves by blanching whole green cabbage leaves in a pot of boiling salted water until they are pliable. Stop the cabbage leaves from cooking by running cold water over them after removing them from the pot. Cut the center veins out of the leaves to make them easier to roll.
To create the filling, start by saut?ing chopped yellow onion along with garlic cloves in a skillet with extra-virgin olive oil. Stir in tomato paste, red wine, chopped flat-leaf parsley and some of the sweet and sour tomato sauce until fully incorporated. Remove from heat. Combine ground beef and ground pork in a large bowl. Add an egg, steamed white rice and the saut?ed onion mixture, and mix until fully combined with the meat.
Put a scoop of the meat filling in the center of each cabbage leaf, and roll to enclose the filling. Place the cabbage rolls seam-side down atop a layer of the thicker outer cabbage leaves in a baking dish. Pour the remaining sweet and sour tomato sauce over the cabbage rolls, and bake in the oven until the meat has cooked.