Stuffed Cabbage Rolls (Galumpkis)

about 1 dozen
  • 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:
Watch how to make this recipe.
  • 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.

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4.2 184
Well I definitely am NOT Polish, but I have had these all my life. It was a special treat when mom made them. I HAVE had them where the vinegar was not an ingredient, and they were so bland they were barely edible! Thank You Tyler for finally posting a proper tasty version! item not reviewed by moderator and published
Everybody has their own version of these stuffed cabbage rolls. Even the way they're pronounced. I grew up on these and we always called them Gawumpki's. I used this recipe as a reference and changed up a few different things. The meat mixture and instead of using tomato sauce I use tomato soup. My family raves about them and now they always want me to make them for family social events. Thanks Tyler your recipe gave me a great start for my version. item not reviewed by moderator and published
First off, It is Gołąbki NOT Galumpki.  Secondly, no self respecting Polish person would ever add vinegar to the tomato sauce (this flavor is reserved for when children top the rolls with ketchup to make it more palatable for their immature taste buds) -the garlic is stretching it. There is absolutely NO NEED to drizzle olive oil on top of the stuffed cabbage before baking.  The hamburger / pork will render more than enough fat/grease.  If you want to get 'creative', in a Polish way, place the rolls on top of saurkraut, chop up the remaining cabbage and place on top of the rolls AND / OR slice up a green or red  pepper and place on top.  The rice should be UNCOOKED.  You did get the meat mixture correct as well as the technique for removing the cabbage leaves.  Hence, 2 stars.<br /> item not reviewed by moderator and published
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
Made them today since my garden cabbage is 8 lb heads. I loved the sauce and filling. I do feel that the sauce amount as stated was not enough though. I will make a double batch of sauce next time. item not reviewed by moderator and published
OMG!!! This is a light and hearty dish. This was the first time I made this recipe. I used the marzano tomatoes giving a really nice robust flavor. item not reviewed by moderator and published
This is by far the best recipe I have tasted for cabbage rolls. His sauce reminds me of my mothers sauce. A sauce with flavor not the bland tomato soup sauce. I especially like the flavors or beef and pork. Thank you Tyler for finding the right combinations. item not reviewed by moderator and published
very good! will make it again item not reviewed by moderator and published
I didnt have ground pork, so I just used g. beef one pound with half of the ingredients and it turn out awesome. "out of this world" . item not reviewed by moderator and published
outstanding want more item not reviewed by moderator and published
This recipe is a very good take on a classic and filling family dish. I followed the recipe exactly. The family all enjoyed the rolls and the unique sauce but still thought the stuffing needed some extra spice to it. Leftovers were excellent! A keeper of a recipe. A very useful tip: A very simple way to prepare the cabbage leaves for this recipe, or any other recipe which requires the leaves to be used as a wrap, is to freeze the head of cabbage whole - it's like a frozen bowling ball! Then thaw the cabbage completely - it takes 1-2 days. Core the cabbage. The leaves pull away very easily without all the fuss and bother of the cumbersome boiling, cooling and sorting of cabbage leaves in the traditional method described. This method will reduce your prep time and effort considerably, minimize clean up time, and make the stuffing job a real breeze. You will never go back to the traditional method once you try this freezing technique. Try it yourself! item not reviewed by moderator and published
Well, I have to agree with another reviewer. This is definitely not an easy recipe. It was cumbersome dealing with the cabbage according to the way the recipe was written. I think next time I would cut the bottoms off the cabbage heads and blanch the whole heads instead of trying to peel the raw cabbage. After sorting that mess out, I had way too much stuffing left over so then I had to blanch more cabbage leaves and get another dish out. All in all though, the dish was very tasty and my husband and I loved the taste. The sweet and sour sauce definitely makes this dish come alive. Next time, I would make this dish a little more spicy by adding some red pepper flakes. item not reviewed by moderator and published
Wow, wow, wow is all I have to say about these rolls. I followed the recipe exactly with the exception of a little more vinegar. Like other reviewers, I used Savoy cabbage which I think rolled beautifully. The sauce is beyond amazing. I even ate some cold the next morning. item not reviewed by moderator and published
I think that this is a great recipe, but the first time I made it, I only cooked it for an hour as the recipe states. The filling was raw. 1 hour is not enough. My husband, who is Polish, said that his Mother cooked galumpkis in the over for 3-4 hours. I researched other recipes and found that other recipes suggest this. I made this recipe again, but baked at 325 degrees for 3 1/2 hours. It was fantastic. item not reviewed by moderator and published
These were by far the best cabbage rolls I have ever had! No one in my family wanted me to make these for St. Patrick's Day but I insisted and boy am I glad I did!! Everyone loved them and my husband asked me to make them part of the regular rotation, he doesn't want to wait until next March to have them again! item not reviewed by moderator and published
I have made Galumpkis for years, and I was looking for a quicker recipe. I usually use uncooked, unconverted rice, and mix it in with a meat mixture. I have noticed that some reviewers have a hard time with the cabbage falling apart. In order to keep the cabbage from doing such, this is what I do: Cut the stem of the cabbage off (it will then be flush with the cabbage. Before placing the cabbage into salted boiling water, score gently around the remaining area of the stem. While boiling: Gently remove the leaves (usually one @ a time. Repeat, then score the next layer around the stem (use tongs, and a sharp knife, being careful not to cut/burn yourself! You have to be attentive in this process, and by doing such, your leaves should come out perfect. Continue until you get to the smaller part of the cabbage (remove from water, and chop up for the layering part of this dish. Hope this helps item not reviewed by moderator and published
I love stuffed cabbage rolls and came up with a solution to the cabbage leaf thing a long time ago - - In spring, when cabbages are new and great, I go to my supermarket and peel off the larger, green outer leaves of the cabbages and stuff them in a bag. Most people just peel them off and leave them in the bin, but they are the most nutricious with Vitamins A, C, and D. I us Stuffed Cabbage Rolls (Galumpkis) Recipe : Tyler Florence : Food Network