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Here’s how the rating system works:
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= Loved this recipe
| Stuffed Cabbage Rolls (Galumpkis) Recipe courtesy Tyler Florence Show: Food 911 Episode: Grandma's Galumpkis Overall User Rating:  |
:)
12/29/2004 at 06:37pm
User: Anonymous User Rating:
I made this meal for my family and it was a huge hit! We all especially loved the sweet and sour sauce, it added a great kick!
We ate 'em all.
12/23/2006 at 02:59pm
User: Anonymous User Rating:
While we did eat them all. They were a little bland. They could use more spicing or salt. All in all, quite good though.
stuffed cabbage rolls
12/18/2006 at 11:22am
User: john from independence, MO User Rating:
i tried cabbage rolls over the years and they were cooked to long to much liquid & boiled to death. this one is perfect.
it was alright
12/07/2005 at 08:36pm
User: Jonathan from Omaha, NE User Rating:
my grandmother's recipe was better but i couldn't find it so i used this one.
I never heard of anyone making gloabkis this way
12/06/2006 at 12:43am
User: Anonymous User Rating:
I was raised in Europe and have eaten hundreds of versions, but have never even heard of any European adding wine vinegar or some other ingredients you mention. It must have been a made up recipe because it is not an authentic EU recipe.
My husband (who rarely cooks)
12/01/2006 at 08:49am
User: Anonymous User Rating:
My husband (who rarely cooks) got the urge to make these after watching tylers episode. He spent a Sunday afternoon making a double batch. They were DELICIOUS! He even shared them with his Polish friends and they said they were some of the best they ever had.
Meira
11/24/2006 at 03:59pm
User: Danielle from Palm City, FL User Rating:
This is the best Cabbage Roll Recipe I have found! It is full of flavor, even my 3 and 5 year old loved them.
STUFFED CABBAGE (GALUMPKIS)
11/18/2004 at 04:27pm
User: KAREN from Hinckley, OH User Rating:
I REALLY ENJOYED THE SWEET & SOUR SAUCE, BECAUSE THE ROLLS CAN TEND TO BE A LITTLE DRY. TRY USING BARLEY INSTEAD OF RICE. YUMMY!!! I ALSO CHOP UP THE LEFTOVER CABBAGE AND USE IT AS A BED FOR MY ROLLS. THE KITCHEN GODDESS
galumpki
11/16/2004 at 04:57pm
User: Anonymous User Rating:
Very traditional galumpki,and easy to make. Tastes like gramma's.
YUM
11/12/2006 at 11:25pm
User: Marsha from Vancouver, WA User Rating:
Just like Grandmas
NEEDS SOME WORK
11/12/2006 at 11:40am
User: Anonymous User Rating:
I THOUGHT THE ROLLS WERE TOO DENSE AND DRY...THEY NEEDED SOME EXTRA FLAVOR AS WELL - I WILL HAVE TO WORK ON THEM.
Great!
11/09/2006 at 01:03pm
User: Anonymous User Rating:
These are great. I grew up calling them Halupki, but I think it's the same thing. Try adding a little cinnamon to the meat filling. Also, try browning the meat rolls a little before rolling and serve with a splash of apple cider vinegar!
Galumpkis girl
11/09/2006 at 11:27am
User: Jacquelynn from Irmo, SC User Rating:
This was a very good recipe. I thought it was even better the next day after all the flavors had time to soak in...I think all tomato dishes are like this. I cheated and used two jars of Paul Newman's tomato sauce but everything else I did it by the recipe. I thought that the galumpkis needed salt on them after they were rolled and placed in the pan. This recipe needs a medium difficulty rating in my opinion ~ at least for my first attempt. I think it would get easier after doing it more times. Buy large heads of cabbage so that the bigger outer leaves will tear off my perfectly. Very good and seemed to be pretty good for you.
Messy Kitchen
10/23/2006 at 02:01pm
User: Becky from Longview, TX User Rating:
These tasted good (I added some dried red pepper for some kick)but what a mess they make of the kitchen/stove. This recipe made me wish I cooked in a Food Network Kitchen where I had helpers to clean and prep! Also, be sure to go by the directions NOT the ingredients for the amount of oil in this recipe.
Polish perfection
10/16/2006 at 11:03am
User: George from Burr Ridge, IL User Rating:
Very tasty filling. Easy to handle because they are baked and not just dropped in the sauce to cook.
Very Tasty!!!!
10/15/2006 at 02:10pm
User: Nadia from Oldsmar, FL User Rating:
Great Recipe...Followed it for the most part, made some minor changes, way too much oil(has to be a typo)added a few more ingredients such as portebello mushrooms, worchestershire sauce & a little bit of crushed red pepper flakes to give the meat mixture some kick, they turned out FABULOUS!!! Will make them again real soon....
Rock and Roll
10/12/2006 at 01:55pm
User: Thomas from Greensboro, NC User Rating:
Well laid out receipe which turns out a great dish! Low in fat, high in flavor
Great Cabbage Rolls
09/30/2006 at 01:51am
User: Anonymous User Rating:
My granddaughter loves cabbage rolls and was totally taken with this dish, as was everyone else in the family. The presentation was great. I had never thought to line the dish with the cabbage leaves. 5 stars for sure.
excellent
09/29/2005 at 12:37pm
User: Anonymous User Rating:
this recipe is by far the best cabbage roll recipe I've ever tried. the presentation is beautiful.
Full of Flavor
09/26/2007 at 11:02am
User: Anonymous User Rating:
Best cabbage rolls ever!
.
09/26/2006 at 07:55pm
User: Anonymous User Rating:
.
Very good, some Paprika & red pepper helps
09/21/2006 at 03:35pm
User: SCOTT from katy, TX User Rating:
This was very good. My family always had this and it brings back memories every time I eat it. One thing-Mom always used paprika and red pepper in the meatfor a bit more "oomph".
Delicious!
09/11/2005 at 11:56pm
User: Anonymous User Rating:
Added cinnamon & nutmeg; basil, rosemary, thyme, oregano &/OR sage. Veal, lamb, pork, chicken & beef can be used. Spinach, swiss chard or kale can be used. Parmigiano Reggiano &/OR Pecorino cheese. I substituted a slice of bread soaked in wine; squeezed; added wine from this to meat mixture. Tyler's recipe would make a good basic meatloaf/meatball recipe. A pesto OR tapenade would be a good flavoring ingredient to this meat mixture. A dish that can have endless variations.
not all that
09/10/2006 at 02:46pm
User: beth from crown point, IN User Rating:
The sauce was not worth the work...USE cambells tomato soup
Stuffed Cabbage Rolls
09/10/2005 at 02:49pm
User: Anonymous User Rating:
Fabulous...just like grandma's! This is a "keeper."
Very Good
09/09/2004 at 03:15pm
User: DENA from Antioch, TN User Rating:
I made these and I got 16 cabbage rolls out of the recipe. They were great. I also found that I could freeze them and bake them later. They were also great when reheated.
fantastic
09/08/2005 at 03:43pm
User: gail from preston, CT User Rating:
I was hoping that someone would give me a cure for my hubbies galumpkis blue. THANK YOU Tyler.
Would not make this again
09/06/2004 at 10:20am
User: KELLY from ROckwall, TX User Rating:
I did not think these had much flavor. My family was just no impressed. But if you do try this recipe...I think, as someone else stated, 1 1/4C of oil was a misprint. Go by the directions NOT the ingredients for the amount of oil.
Too much work for no flavor
09/05/2006 at 01:14pm
User: MICHELE from Deerfield Beach, FL User Rating:
I was disappointed in this. It's too much work and too many pots on the stove for the flavor. I have a culinary degree so I do cook 6 days a week and I try all different recipes but this was lacking something. My husband wasn't impressed, so if I make this again it will definitely have to be embellished with some flavor.
WOW
09/01/2005 at 08:52am
User: SONIA from Tulsa, OK User Rating:
Everyone I have made this for can't stop asking for the recipe.
Cabbage leaves
08/31/2006 at 03:26pm
User: Wally from Walla Walla, WA User Rating:
I grow my own cabbage,Green and Purple. The leaves around the plants are very large and beautiful. I always wanted to use them for something now I can.
Try some Ukrainian twists!
08/31/2006 at 11:12am
User: GERRY from Pensacola, FL User Rating:
For the sauce, I use half tomato sauce and equal amounts of chicken broth. Nice combination. As for the lining of the baking dish, is chop up the small leaves of cabbage with some sauerkraut. Makes for a delicious sauce. To serve, I process the cabbage/sauerkraut mixture with the cooking sauce and pour over the cabbage rolls.
Microwave those leaves
08/27/2004 at 11:13am
User: Anonymous User Rating:
I personally wouldn't try this because it's nothing like my mom's recipe(tradition, you know) but I can offer a hint. Instead of raw leaves or boiling them, put the head of cabbage in the microwave covered with plastic wrap on high for 15 minutes or so, carefully peel off the hot, softened leaves and continue to microwave to remove remaining leaves. My uncle puts his cabbage in the freezer overnight to soften the leaves, but I've never tried that.
JUST A THOUGHT
08/26/2004 at 01:28pm
User: Anonymous User Rating:
I HAVE NOT TRIED THIS RECIPE YET. BUT, I WILL CHALLANGE IT TO MY GRANDMA ROSE'S, SHE USED DICED MUSHROOMS, PLUS VEAL... THE PERSON THAT SUGGESTED COLLARD GREENS, GREAT IDEA!! I HAVE SWISS CHARDIN MY GARDEN. ALSO, THE CABBAGE IS EASIER TO ROLL IF YOU CUT OFF AND/OR DOWN, WHAT I CALL THE SPINE OF THE CABBAGE LEAF.
Very Good
08/24/2006 at 02:12pm
User: Linda from Westerly, RI User Rating:
I made these last night and it definitely isn't a meal to make after working all day. My stove was filled with pans. I must say they did come out good, but I was exhausted after I finally put them in the oven. The sauce is excellent.
Outstanding revamp of blah cabbage rolls
08/23/2004 at 04:54pm
User: CAROLYN from San Juan Capistrano, CA User Rating:
I thought this recipe was outstanding - even my kids (4yr & 8yr)loved it and dove in for seconds. I used large collard green leaves instead of cabbage (I had them in the garden) Definately a keeper!
Galumpkis
08/20/2004 at 09:03am
User: Anonymous User Rating:
An easier way to deal with the cabbage is to core the raw head and submerge it in a pot of boiling water. As the leaves fall away, pull them out of the pot to cool. Mush easier than tryng to pry away those raw leaves. Also, put other flavors in that pan with the onions if you don't like what Tyler added. Make it to your own tastes.
Galumpkis
08/19/2004 at 10:18pm
User: Anonymous User Rating:
Isn't 1 1/4 Cups of olive oil too much? Is this a a typo? Not like Food 911 to make a mistake.... Tyler's great. LL
Good Cabbage Rolls
08/19/2004 at 06:38pm
User: Anonymous User Rating:
A lot of steps to make but gets easier
Not Worth the Effort
08/15/2004 at 11:41am
User: Anonymous User Rating:
Not the worst but also not worth the effort. I've seen (and made) much better stuffed cabbage recipies.
great
08/08/2007 at 10:47am
User: Ronda from orange, CA User Rating:
My Husband loved them ,tasted like his moms :>)
Very hearty and warm.
08/08/2006 at 07:23pm
User: Jennifer from Hudson, FL User Rating:
I was looking for this recipe and was glad to see that Tyler had one. I tried it and my family loved it. Very easy and fun to make.
just delicious
08/08/2006 at 04:22pm
User: jennifer from cranston, RI User Rating:
the recipe called for the 1 1/2 cups olive oil and i think they meant, hence what i did, is add 1 1/2 cups vinegar to the tomatoe sauce. i've made this dish several times usually from the old BH&G cook book, but this was far better. i do think, however, a hint of red pepper flakes to either the sauce or meat would have been great. next time. will do this recipe in the future for sure.
Too Much Effort for the End Product
07/23/2007 at 08:10am
User: Anonymous User Rating:
This was too much effort for the end result. The flavors did not have enough of a wow factor.
Yummy!
06/28/2006 at 08:59pm
User: Racheal from Woodway, TX User Rating:
This required alot of prep work, but was really worth it to try something different. I will be making these again.
Cabbage Fan
06/23/2006 at 04:14pm
User: terry from elmhurst, IL User Rating:
Not as good as my old standby recipe but enjoyed
good cabbage made better
06/13/2006 at 09:45pm
User: Donna from Bonifay, FL User Rating:
I made this recipe for family and shared it with my friends, I can't eat cabbage, but I love to cook, but more than that I love to see people eat, and enjoy what their eating. hurray!!! It was a hit. Well nobody cmplained, ha ,ha, they were to busy eating, nothing went to waste, exspecially not my time. Thanks again.
Great
06/04/2007 at 01:13pm
User: Anonymous User Rating:
Great stuffed cabbage, my wife never eats them, now she does. She said these were great.
A flavorless mess
05/19/2007 at 07:44pm
User: jackie from cape coral, FL User Rating:
I was so excited to make this since I love cabbage rolls, but the turnout was so disappointing. I made better on my very first try without a recipe. I think the red wine, vinegar and sugar really messes up the flavor. It needs more salt and seasonings also. If you like cabbage rolls... DO NOT use this recipe.
What's the Olive Oil for?
05/16/2008 at 10:10am
User: Anonymous User Rating:
This recipes mentions 1 1/4 C of Olive oil for the cabbage rolls, but the instructions never mention how to use more than 4 tablespoons (1/4C). What all the extra olive oil for? encouragement?
Haven't Tried Yet
05/08/2007 at 06:02pm
User: Barb from parma, OH User Rating:
But I will. The only thing is that I have been spoiled by my mama's stuffed cabbage. She simmered hers on top of the stove on a low heat for a few hours. That eliminates the dried rolls. But everyone's receipe is a tad different. My mom was Slovak, and that is how she made hers.
But I made some alterations
05/08/2007 at 01:11pm
User: Kathleen from Yuba City, CA User Rating:
This looked a lot like my old stand-by with small differences. For the people who thought the meat didn't have enough flavor or was too dense and hard, try this. I brown the meat slightly, but not until done. That way it stays a little looser and you can actually taste and season. Then I add the rice in dry and add a drained can of crushed tomatoes to the meat. That way the rice is cooking in the flavors in your sauce rather than just salted water. A little bit of red pepper flake and the dish has much more flavor and depth. Try it!
made vegitarian
04/08/2005 at 03:52am
User: Anonymous User Rating:
these were amazing! my family loved them. We used kale leaves from our garden and made them vegitarian with fake meat. They were great!
very good
03/31/2007 at 06:13pm
User: Anonymous User Rating:
i never had these before so i figured i'd try it. It was soooo good!
Hard work, but worth every minute spent!
03/29/2007 at 02:46pm
User: Angel from Brooklyn, NY User Rating:
This recipe was followed to the letter, and came out fantastic. I have to admit that Tyler's rolls are better than some that I have had at restaurants. My husband wolfed down six rolls in one sitting and the children chowed them down as well. The only thing that I felt was off was the cooking time for the cabbage. Mine took well over 10 minutes before they become pliable.
awesome but could be better
03/18/2006 at 05:12pm
User: Anonymous User Rating:
it was good but it needed something
almost granmamas
03/01/2007 at 12:24pm
User: Stanley from Las Vegas, NV User Rating:
Just need the love
dinner of delight
03/01/2006 at 09:29pm
User: Anonymous User Rating:
Mouth watering diner of delight
Yummy
02/23/2006 at 07:18pm
User: Diane from Tucson, AZ User Rating:
This recipe is absolutely wonderful. The Stuffed Cabbage Rolls were nice and moist and easy to make.
stuffed cabbage rolls (galumpkis)
02/23/2005 at 01:20pm
User: Anonymous User Rating:
IT TASTE GOOD BUT IT SEEMS THERE SOMETHING MISSING. I TASTED OTHER CABBAGE ROLLS AND ITS GOOD THIS ONE I DON"T KNOW WHAT"S MISSING.
Not a four star rating
02/09/2008 at 09:45pm
User: Charmaine from Dumfries, VA User Rating:
I have never eaten nor made cabbage rolls before so I have nothing to go by, but I was surprised how bland these were and downright tasteless. After dinner I said to my husband, who saves ALL leftovers, "I've never requested this before, but can we please just put these down the disposal?" He grinned and said, "S---ure." NOT YOUR BEST TYLER!
Good Stuff
01/27/2006 at 03:33pm
User: Carrie from Boyers, PA User Rating:
Aside from the typo on olive oil the recipe was great. This was the first time I'd ever made cabbage rolls and the finished result was yummy. I cut the recipe by half since it was just for my husband and I and it made 8 rolls. Next time I'm going to read reviews before I make a recipe because many reviewers offered some great tips on how to extract the leaves from the cabbage..this step was a bit of a struggle for a beginner :)
Very good
01/25/2007 at 03:43pm
User: Jodie from Germantown, MD User Rating:
I was a little afraid after reading all the other reviews, so I made double the tomato sauce topping and added 1 teaspoon red pepper flakes, an extra tablespoon of tomato paste and double the sauce called for into the rice mixture. At least made that way, it was anything but bland! Very good and got better as time went on. It makes a lot though--2 rolls filled me, 3 filled my husband and the recipe made about 25 rolls. I'd recommend this one!
Great recipe
01/20/2006 at 09:38am
User: Gail from Naugatuck, CT User Rating:
Loved it. added sliced bacon to the top of casserole for additional flavor.
Easy and homey
01/12/2005 at 02:44pm
User: LISA from Hartville, OH User Rating:
First, cross out the amount of oil listed, just use a little to saute. Next, pitch the damaged outer leaves of the cabbage and instead use the inner leaves roughly chopped as a base for the rolls. I immersed the whole cabbage in boiling water and the leaves fell right off. This recipe made 18 rolls for me. I baked it 1 hr. uncovered then covered it with foil for another hour to be sure the inside rolls were done. One more tip, prepare your cabbage first then cover the smell with the delicious aroma of the simmering sauce. This was fun to make, easy and delicious.
just like Grandma used to make** but try this
01/11/2007 at 04:26am
User: Anonymous User Rating:
very very good. What I like to do though is strain an 18oz can of stewed tomatoes, smash up the pulp with your hands & add it to the filling mixture, and add the juice to the sweet & sour sauce. Try that & you'll love it
Under seasoned meat
01/10/2006 at 11:41am
User: J'aime from PORT ST. JOE, FL User Rating:
I understand that this is a traditional meal. Overall it was delicious, but I would make more sauce next time, and add more to my filling mix. Since you don't cook the meat before baking it was impossible to taste it ahead of time, so I wasn't sure what to expect. In my opinion, the meat needed more flavor.
Stuffed Cabbage Delight
01/09/2005 at 06:52pm
User: LINDA from New City, NY User Rating:
I've usedthis recipe 3x's now and it's been a consistent hit with the family. We're Polish/Italians and the Polish stiffed cabbage always seemed bland - until now. A Hungarian twist with vinegar in the sauce (Who'd-uv-thunk?)and carmelizing the onion BEFORE mixing w/ the meat made all the dirrerence. I do add whole plumb tomatoes to the sauce and used basmatti rice. It's great.
YUMMY!
01/04/2007 at 02:50pm
User: Patti from Thompson, CT User Rating:
When I was in college I dated a polish man and his Mother's Gulumpkis were delicious! These were better! I tweeked the recipe a it. I used crushed tomatoes with basil and added white wine instead. Because my hubbie is on a lowfat diet I cut the evoo in half and substituted chiken broth. Fantastic. I wonder how these would go in a crock pot for SB Sunday? Thanks Tyler, you are fab!