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1
In a deep saucepan, heat the oil over medium heat.
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2
Toss in garlic and saute very briefly, stirring constantly, to prevent the garlic from browning.
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3
Stir in the tomatoes and simmer for about 5 minutes.
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4
Add the vinegar and sugar, and simmer about 10 minutes, so the sauce thickens slightly.
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5
Stir in salt and pepper, heat 2 minutes more, and remove from heat.
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6
Heat a large skillet over medium heat.
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7
Add the 3 tbsp. oil and toss in the onions and garlic.
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8
Saute them until they are soft but not too browned.
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9
Stir in tomato paste, parsley, and wine (if you're using it).
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10
Add about a cup of the tangy sauce and stir well to combine.
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11
Remove this from the heat also, and cool to room temperature.
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12
Like making meatloaf or meatballs, place the ground beef and pork, along with the cooked rice, beaten egg and wilted onion-garlic mixture, in a large, deep bowl.
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13
Mix these thoroughly with a large spoon or clean, bare hands.
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14
Add salt and pepper and mix again, making sure everything is well combined and evenly distributed.
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15
Set this mix aside.
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16
In a large, deep pot, bring some salted water to a boil.
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17
Carefully remove the cores from the heads of cabbage with a sharp knife (like coring a tomato).
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18
Rinse them thoroughly under cold running water to wash.
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19
Remove any torn or damaged outer leaves and save them for later.
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20
Carefully remove each large leaf, using a knife and your hands.
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21
Don't use the smaller, more delicate inner leaves because they won't be big enough to roll; you can make something else with these later.
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22
Parboil (partially boil) the large cabbage leaves in the pot of boiling water for about 5 minutes, or until they bend easily.
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23
Remove the softened leaves and rinse again in cold water to stop the cooking.
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24
Then lay each cooled leaf on a kitchen towel, so you can see what you have to work with.
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25
Some of the largest leaves may need to have the tough center vein removed in order to wrap with them, do this by cutting an inverted-V, reserving as much of the tender leaf as possible.
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26
Preheat you oven to 350-degrees F.
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27
Lay the uncooked, damaged outermost cabbage leaves in the bottom of a large lasagna or roasting pan.
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28
This is your no-rip insurance, so your galumpkis don't stick to the bottom of the pan when you're done.
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29
To make a roll or galumpki: Lay a large, parboiled leaf - cup-side up - on a work surface.
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30
Place about 1/2 a cup of the meat mixture in the center.
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Fold the sides of the leaf in.
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32
Fold the bottom of the leaf up and roll it all the way (like an eggroll).
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Set each roll in the cabbage leaf-lined pan, seam-side down, so it stays together during cooking.
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34
You can wedge as many galumpkis as possible into the pan, but only make a single layer to insure that they cook evenly.
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35
Pour the tomato sauce over the galumpkis.
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36
Place more of the uncooked, outermost leaves on top of the whole dish, to add moisture during baking.
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37
Pour in 3 tbsp. water.
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38
Cover the pot and put it in the oven.
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39
Bake for 1 hour until the meat is cooked.
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40
Enjoy topped with sauce from the pan.
