I know I keep posting about glumpki, but I promise this is my last one. The process if very fastinating to me. I haven’t cooked anything similar to this before.
After mixing the meat and rice, blanching the cabbage and rolling the glumpki it is packed into a heavy bottomed pot that is lined with cabbage leaves.
After cleaning the pot I found out why we line it with extra leaves. There were two to four leaves that burned a bit, but all the glumpki were perfectly cooked.
We added four cans of diced tomatoes (I think) and a couple mini cans of tomatoe juice. We used plain diced tomatoes, but I wonder, for next time, how a garlic and herb spiced would taste.
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