I am not a doctor. I am providing information based on experiences that my mom has with natural remedies. The purpose of this blog is to help folks to educate themselves. Use this information with your own discernment.

27 November 2009

How to Make Gluten Free Golumpkies (stuffed cabbage rolls)

Yesterday, my sister had a crockpot of golumpkies.  I never tried one.  I meant to take one home and forgot.  Since yesterday, I have been craving golumpkies.

My Bacci's recipe called for rice, but I didn't want to make it with rice because then my mom couldn't eat them... she loves 'em.

Here's what I came up with and they are really delicious.

What you'll need:  A pressure cooker or slow cooker.  Pressure cooker will cook it fast, slow cooker, well... it will cook it slowly.



1 lb. ground pork
1 lb. ground buffalo or beef (lean)
4 medium carrots - grated
1 shallot finely diced
5 cloves of garlic finely diced
2 tablespoons fresh flat parsley finely chopped
3 Eggs - beaten
1 teaspoon fresh thyme finely chopped
1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
1/4 tsp. ground coriander
Fresh ground Himalayan or Sea Salt to taste
Fresh ground pepper to taste


2 cans whole peeled tomatoes or  diced tomatoes (big cans or  Quart sized canning jar)
4 bay leaves
6 whole peppercorns

Savoy cabbage

Cook the cabbage 

In a pan of water, boil the cabbage so that the cabbage leaves soften, about 10 - 15 minutes.  If you cut the core out first, it will cook faster.  Drain cabbage and run under cool water.  Separate leaves so that they cool.

Mix the Stuffing ingredients

In a large mixing bowl, mix pork and buffalo (or beef or turkey or chicken hamburg) with all the stuffing ingredients.  If you use a Magic Bullet, you can blend all the spices and herbs together in the large container.

Roll the rolls

Take one cabbage leaf and about 1/4 cup to 1/2 cup stuffing mixture (depends how big the leaves of the cabbage are)

Roll the cabbage leave over the meat and tuck in the cabbage along the sides, sort of like if you were wrapping an egg roll.

Gently place the rolls in the bottom of the pan or Crockpot casserole.  Layer the rolls, leaving a space along the sides of the pan.  You want to make sure that the tomatoes will fill around the edges of the cabbage rolls.

Roll the rolls until all the cabbage is gone or the meat.  If you have extra cabbage leaves, you can put them into the pan.


Put the 2 large cans of tomatoes or (2 quart sized canning jars of tomatoes from your garden.)  Add the bay leaves and the peppercorn.

Put the lid on the pressure cooker.  Cook on high for 15 minutes.  Shut off the heat and let the pressure cooker unpressurize by itself.

Garnish with Parmesan cheese, salt and pepper to taste.

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