Stuffed Cabbage Rolls (Galumpkis)

Yield:
about 1 dozen
Level:
Easy
Ingredients
  • Sweet and Sour Tomato Sauce:
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, smashed
  • 1 1/2 quarts crushed tomatoes
  • 2 tablespoons white wine vinegar
  • 1 tablespoon sugar
  • Kosher salt and freshly ground black pepper
  • Cabbage Rolls:
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • Splash dry red wine
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 large egg
  • 1 1/2 cups steamed white rice
  • Kosher salt and freshly ground black pepper
  • 2 large heads green cabbage, about 3 pounds each
  • To make the sauce:
Directions

Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.

Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.

Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.

Preheat the oven to 350 degrees F.

Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.2 181
My whole family enjoyed the meal. One tip I'd like to add: On the 1st head of cabbage I had a lot of trouble getting the leaves off the without them breaking. I cored the second head and then tossed the whole thing in the boiling water. As it cooked, I was able to use some tongs to wiggle each outer leaf off one at a time and intact. item not reviewed by moderator and published
Wonderful flavor. My Lithuanian husband gives this two thumbs up. item not reviewed by moderator and published
Not close to the over 100-year recipe my great-grandmother brought with her when she came to upstate NY. Tomatoes to her, her husband, all from the village where she was born, didn't exist, and when they came to America, they thought they were poisonous. item not reviewed by moderator and published
Meh. When my teenage "eat-us anything-us" son takes two bites and then loads his plate with salad and buttered noodles, that's a bad sign. My husband and I thought it was fine, but the kids (who like all of the components in other incarnations) said it didn't taste like anything. If I were to make it again I'd amp up the seasoning in both the meat mixture and the sauce...but given the time and work involved, I won't. Sorry Tyler! item not reviewed by moderator and published
The recipe is fantastic!!! I would like to add that, if the title is supposed to be Polish, it is way off. My family is Polish, and my wife is from Poland. The correct version of the word is Gołąbki. It is already plural, so the extra "s" at the end is not necessary. Anyway, just my 2 cents. Thanks! item not reviewed by moderator and published
First of all whoever wrote this recipe for Tyler made a big mistake! You have to boil the cabbage whole and let the leaves slowly come off. You can not peel them off raw! Its impossible! Second of all, they came out hard. I'm guessing because of the pork. I would not make these again. item not reviewed by moderator and published
I have made this at least 7-8 times. I love the sauce and I tend to make the sauce a tad more spicy with red pepper flakes. I also add oregano, thyme, basil and bay leaf. item not reviewed by moderator and published
Absolutely perfect! This is my new stuffed cabbage recipe, sorry Mom. The sauce is perfect, and can be baked in a low oven for several hours. Thank you Tyler! item not reviewed by moderator and published
As close to Babci's (Polish for grandmother) as you can get, just great!!! item not reviewed by moderator and published
This is my "go-to" recipe for cabbage rolls. I used to make them from a recipe that I liked but my husband was never happy. He always said they were ok but not as good as his mother's. Well, we couldn't have that. So I found this recipe and I now have a happy hubby! He loves them. item not reviewed by moderator and published
wish you'd share your recipe. my grama from Germany used sauerkraut and some other sauce item not reviewed by moderator and published
wish you'd share your recipe. my grama from Germany used sauerkraut and some other sauce item not reviewed by moderator and published
I agree with boiling the whole cabbage to pull off the leaves. I cored the cabbage, stuck a large fork in the cored end and dunked the cabbage in boiling water. The leaves will come off with little effort and you pull them out of the water with tongs. When you have enough leaves. then put them back into the water until they are blanched enough to roll the galumpkis. Otherwise, I like this recipe a lot. Na Zdrowie! item not reviewed by moderator and published
It's Babcia actually. The only thing we called my great grandmother. item not reviewed by moderator and published

This recipe is featured in:

St. Patrick's Day