Stuffed Cabbage – EatingWells Old School
According to my southern brother “We always had the sweet-and-sour version with raisins, most notably from the wondrous kitchen of great-aunt Pearl. Her family hailed from the much-fought over region of Galicia, which is now part of Poland — I think — but back then was part of the Austro-Hungarian Empire.
She also made sweet-and-sour salmon with raisins as well as pickled, jellied calves’ feet (p’cha), which was not a big favorite among the younger generation.
Mrs. W’s mother makes a savory version (Mrs. W’s father is Polish), the traditional galumpkis (pronounced ga-wump-keys, but I just call them ga-lump-keys).
Regardless of the origin or recipe, it’s great food for a cold day!”
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