Catholic Recipe: Galuschde (Krautwickel, stuffed cabbage)
In a German-Bohemian home “Galuschde” were almost always on the stove and were also eagerly consumed as snacks. On Christmas Day as well as on great feast days “Galuschde” were part of the traditional celebration. Some villagers even staged “Galuschde parties.” “Galuschde” and much Kümmel or corn whiskey were consumed accompanied by harmonica music (“Harmie-musi”), singing and dancing.
Taken from German-Bohemian Cookbook by Dr. Valentin Reitmajer, translated by Dr. Sophie A. Welisch.
Wash the rice; cut up onions, red pepper, and smoked meat in cubes and mix with chopped meat. Add salt and pepper generously. Steep the cabbage in boiling water and carefully remove the individual leaves. Wrap mixture in cabbage leaves and place in a large pot the bottom of which has previously been lined with sauerkraut. After all the cabbage rolls have been stacked in the pot, cover them with water and add 3 tablespoons of vinegar. Press them down with a heavy plate and cover; cook over medium heat for about l hour.
*** With “Galuschde” dark bread or fresh rolls taste the best. “Galuschde” can frequently be reheated; they taste best when reheated.