Claire
Master Chef
By-the-way, I've always heard it pronounced gwa-loomp-kees. Doesn't mean it's right. My husband loves them, called halupkes in his family (Slovene and Slovak as opposed to Polish). I make it once a year and make it a huge batch and invite people over. I have an elderly friend with no teeth, and I make extra "juice" (her word, the tomato + stock I cook them in) and chop everything into a couple of containers of soup. I use a combination of my mom's, her best friends (who taught me to put some Polish sausage iin the "juice" for smoky flavor!), and my late mother-in-law (who taught me how to do the roll ups that I found so difficult).
I will say they don't take well to freezing then nuking. I've never noticed a problem with the ground meat, but the cabbage can become downright rubbery. If you must freeze (and I must), it is better to let them thaw at room temp, then slowly re-heat.
They are a favorite -- in my house and my neighborhood. Everyone loves them.
I will say they don't take well to freezing then nuking. I've never noticed a problem with the ground meat, but the cabbage can become downright rubbery. If you must freeze (and I must), it is better to let them thaw at room temp, then slowly re-heat.
They are a favorite -- in my house and my neighborhood. Everyone loves them.