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.


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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
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 usually peel off 25 of the large outer leaves, take them home, rinse them briefly and blanche them in salted, boiling water for a few minutes until they're pliable, but not totally cooked through. Then, I lay them on cloth towels to cool and dry. Voila! This really solves the problem of trying to use the inner leaves of a cabbage that tears, and allows you to make exactly as many as you want to make. I always make 25 of them and give some to the neighbors, too. item not reviewed by moderator and published
I agree with RubyRedNurse Pick a young cabbage with tender leaves. Pull the leaves off the core by hand gently. Pop them in boiling water to blanch them and make the leaves soft enough.Meat ball is simply some fatty hamburger, salt,pepper,uncooked minute rice & dried minced onion,one egg,Italian bread crumbs . Wrap your meat ball in the cabbage leaf and secure with a toothpick. 3 cans of stewed tomatoes,1can of tomato sauce & 1/4 cup of ketchup. Pour this on top of the rolls.Add some fresh onions or garlic if you like. Cook slow & low for about 4-6 hours or in the oven at 300 for about 2 hrs. Pork is not necessary if you use 70/30 ground meat. IE 30 percent fat. Fat is the part of the flavor. I like to cook some carrots and celery in 1-2 inch chunks with mine in the crock so I can have some veg. The sauce is also good with mashed potatoes. By doing slow and low you have less likely hood of burning the bottom. And with the crock you can use a crock pot liner by Reynolds. item not reviewed by moderator and published
Very time consuming, but well worth the wait. Best cabbage rolls I've ever had. I made them last year for St. Patty's Day and can't wait to make them again. item not reviewed by moderator and published
Preparing this dish is very time consuming and difficult. Don't know who rates the recipe as easy. A real pain to get the cabbage leaves not to rip and do not recall my mother ever having to do so much prep work. It was usually throw to together and roll and cook within the hour. This did not happen here. item not reviewed by moderator and published
My first attempt at stuffed cabbage and it was a success. Much easier than I expected. I only had one large head of cabbage so I have leftover stuffing for stuffed peppers. Didn't use the tomato paste and only had dry parsley. I added several extra garlic cloves to the onion mixture as well as some Mrs. Dash to add extra flavor without extra salt. The sweet and sour tomato sauce is delicious so don't leave that out. Be sure to use the beef and the pork, otherwise it'll be pretty tasteless. Next time I may try ground sausage as others suggested in place of the ground pork. Delicious! item not reviewed by moderator and published
I see this was posted ages ago, but I was looking for something just like it. Made it last night and only substituted/added those flavors my family loves. I used ground sausage, added a bit of caraway seeds and substituted sauerkraut juice for the vinegar. I LOVE THIS SITE! item not reviewed by moderator and published
My great grandparents came to Ellis Island from Hungary; my Nana was 100% Hungarian as well. My Mom taught me how to make cabbage rolls when I was very young, and these are the closest to their recipes as I have seen online. A couple differences: no tomato paste inside the rolls; saute/sweat out onions and garlic before putting in beef/pork mixture, and add about 1 tsp of thyme to the meat. We also do not put wine in ours. The majority of the flavor comes from the sauerkraut, and this dish is not meant to be overly seasoned as some cooks' recipes are. I always make these for New Year's for "good luck," and they are delicious! Thanks Tyler, for making this more authentic for us! item not reviewed by moderator and published
this is as close to my mother's recipe as I can get! It's yummy and it's hard to wait for it to come out of the oven. I use half hot spicy sausage and half ground turkey. Thanks, Tyler! item not reviewed by moderator and published
I love this and have made it a few times to rave reviews. I just made it again and made a few changes you may want to try. I added raisins when cooking onions, wine, tomato paste mixture as well as oregano and thyme. I used white balsamic vinegar and more sugar in tomato sauce. Instead of white rice I used a brown/wild rice mixture. As I hoped this gave it more flavor and complexity. item not reviewed by moderator and published
To kick this up a notch I used one pound of hot Italian sausage instead of the ground pork. Also, I added about 2 to 3 tablespoons of pesto and 1/4 cup of chopped fresh parsley to the sauce. If your cabbage isn't large enough you will make 15 or 16 of them. Time consuming but yummy! item not reviewed by moderator and published
Excellent flavor even without the wine. I didn't have enough leaves to cover the dish so I just used foil and found no problems there. It is an excellent recipe when you can do things a little bit different and it still works out. item not reviewed by moderator and published
I love this recipe! Good homemade food that is easy. It's always a winner in my house. item not reviewed by moderator and published
the best stuffed cabbage recipe! item not reviewed by moderator and published
I have made this recipe so many times, people just rave over it! I think that the users that rated this badly must not have followed the recipe very well. It is pretty tricky(I'm a novice cook but WELL worth the work. Absolutely wonderful!!! item not reviewed by moderator and published
They were ok. Was disappointed that there wasn't much flavor to them.Have to add more spices. I rolled 24 cabbage rolls from one head of cabbage so I need to make extra sauce next time. The meat mixture was way plenty. I froze the rest for stuffed peppers next. I've always liked Tylers recipes. item not reviewed by moderator and published
Loved them! Have made several times and have also adapted to stuffed bell peppers as well.Stores and freezes well for "leftover lunch" or low sterss dinner. item not reviewed by moderator and published
I think all of you reviewers have lost your tastebuds! I was so disappointed in the sauce .I poured off cups of liquid. The meat is pretty good. I will not be making any of this again.. item not reviewed by moderator and published
Good recipe: I'm Polish and I love it, just one thing, everybody keeps calling it funny way and actually the name is "gołąbki". Just thought it's worth to mention it, because it's so popular in States. But I'm really glad so many people like it. I often make with with ground chicken or turkey meat and it's as good an with pork or beef. item not reviewed by moderator and published
Made these tonight for the first time and loved them! I added some red pepper flake to the tomato sauce because a little spice, but kept everything else according to the recipe. Great meal! item not reviewed by moderator and published
I have made these 3 times in the last two months. They are delicious! I do adjust the vinegar & sugar just depending on the sweetness of the tomatoes. You definitely want the sweet-sour taste. Also, I use Savoy Cabbage. It makes the presentation look so nice & we love the flavor. I steam the Savoy Cabbage whole in a big pot of boiling water only cutting off the bottom before I put it in the water for about 5-7 mins. Also, if you cut out the stem center of the leaf of cabbage, then overlap the two sides they fold up so easily & nicely! Yes there is a typo on the olive oil amount. I only use 2 tbls for the sauce & 2 tbls for the onion & garlic. They freeze great! item not reviewed by moderator and published
I used long-grain brown rice and ground turkey. I also used Stevia instead of Sugar. It turned out AMAZING! GREAT RECIPE item not reviewed by moderator and published
Love these they also freeze great. item not reviewed by moderator and published
I made this along with my son in law. We loved them but thought next time we would use more brown sugar. Someone suggested a tbs more of vinegar too. We will try that next time. item not reviewed by moderator and published
Made it,shared it, and it was best galumkis we ever had and grew up on them while living in Buffalo with polish in laws. Good job. item not reviewed by moderator and published
Very tasty. Very authentic. Reminds me of the Gołąbki my Babcia made as I was growing up. I suggest not to use the left over cabbage for cole slaw but for Haluski (Cabbage and Noodles. Dobrze! item not reviewed by moderator and published
I got a cabbage from my brother, so I stared to look up recipes and So glad i picked Tylers!! It was alot of work but it was well worth it!! I always try to read the reviews before I make anything and you dont use 1cup and 1/4 of olive oil!! Try 4TBS So there is a typo and i hope they fix it!!! I would cut down the meat. Had alot left over.I will just make stuffed peppers for another meal!! It was very very good!! I will make it again!! Grams and I enjoyed making it even if it took a little time! It was worth it!!! Love Tylers recipes!! item not reviewed by moderator and published
This was an excellent dish. I served it to family and they were very pleased with it. The sauce was just perfect and the dish was quiet easy to prepare. I made some of it the day before I served it so that made it more convenient. It is a dish that I will make again and again. item not reviewed by moderator and published
I agree with the other reviews mostly. Great sauce! I had meat left over, so I just froze it for the future. item not reviewed by moderator and published
I made this again today for dinner. I have made this recipe several times and it is delicious. I also use the the stuffing and sauce with green bell peppers instead of cabbage and it is great that way too. I also make it all up in one morning and freeze it in batches so all I have to do is stuff the cabbage or peppers, make the sauce and dinner is done. Works better for us since there is just two of us. item not reviewed by moderator and published
It was very tasting. Easy to make. My husband and I prepared this dish together. Served to friends for dinner and they enjoyed it using fresh cabbage from the garden. Just like I remember as a child. My daughter came home from college and enjoyed as well. We put the extra in the freezer. Thank you for sharing! item not reviewed by moderator and published
I cannot fathom the reason, but I was actually craving stuffed cabbage, which we used to eat a lot growing up but which I haven't had in a very, very long time. I chose to make Tyler's recipe because so many of the recipes I looked at online called for the cabbage rolls to simply be topped with a can of tomato soup. While that may be simple, I don't think of it as a worthwhile shortcut. I think the sauce on these cabbage rolls was excellent. I did adjust with slightly more vinegar and sugar than the recipe called for, but I think one must always adjust for personal taste. The filling was excellent--neither dry nor too moist. My four-year old wolfed down her roll and even drank some of the sauce from her bowl. This recipe is definitely a keeper for our household. item not reviewed by moderator and published
This recipe was a great success, I got lots of compliments on the flavor. It was worth the effort! item not reviewed by moderator and published
I thought this was excellent and everybody raved about them. Though it may not be what some grew up eating at their grandmothers table, I personally found it to be better. Other than the misprint about the amount of oil used it was simple and easy to follow. The process was a bit messy to clean up and you need ample counterspace. It is one of those foods that taste much better the next day which is good because recipe made 2 full trays, approx. 21 rolls so some may want to half the meat and cabbage but for the love of God don't half the sauce, it really makes the dish. The only thing I did different was add 1T. more of the wine vinager and used 2T. agave necter to really bring out the sweet and sour. This is my go to recipe for rolls now, I personally don't prefer tradition over taste. item not reviewed by moderator and published
The sauce was great. I made it with mashed potatoes which added another layer of comfort food to this delicious dish. Make sure you get a good head of cabbage. Unfortunately, there was a "bad spot" on my cabbage head so I had to use more of the whiter harder layers of cabbage. It was still very good. I've made this dish before but this recipe was definitely the best I've had. item not reviewed by moderator and published
i always thought what u call galumpkis were known as halupkis or stuffed pigs under the covers but these are very good too item not reviewed by moderator and published
I've never made cabbage rolls before and what a process it was. I used turkey meat instead of the pork and I thought it tasted great. The sauce is excellet. We had cibatta bread on the side and dipped the bread in it. I would reccomend this recipe as long as you have a few hours for to cook! item not reviewed by moderator and published
A great recipe! So yummy, and it tastes even better the next day. I did make 2 changes, however - I added smoked bacon and used brown rice instead of white. OMG it was deelish! item not reviewed by moderator and published
Great recipe!! I cook for 4 priests at our local parish. It is difficult to find a dish that they all agree on (imagine 4 husbands with different tastes!!!!. They ALL loved these cabbage rolls and 3 of them are old school Italians and have great cooks in their families!! I am lucky that a local church group makes a sweet/sour sauce that is identical to Tyler's so I just go buy a jar and it saves me a lot of time. Love your shows...I log in everyday to get ideas what to cook! item not reviewed by moderator and published
The best cabbage rolls EVER! item not reviewed by moderator and published
I make these every New Years and my husband COUNTS on it! I have tried other recipes for cabbage rolls but none compare to Tyler's. YUM! item not reviewed by moderator and published
Very good. I used all beef, as this is what I had on hand, and brown rice and thought it was very nice. The tang of the tomato sauce was very nice. Will definitely use as my go to recipe for cabbage rolls! 11/4 cup olive oil is a typo, for those who complained below. If you actually read the recipe it calls for 2 tablesoons to start the onion/garlic for the filling and 2 tablespoon drizzled over the top before baking. And I used 3 pots and one cassorole dish to cook my meal - so some dishes, but not quite the mess that others have complained of. item not reviewed by moderator and published
It looks like a great "Like Grandma " use to make recipe for "AKA Pig in a Blanket, I am going to try them using my crock pot slow cooking them instead of the triditional oven method. item not reviewed by moderator and published
if you like cabbage rolls, you will love this recipe. easy to make and great flavour!!!! these are even better than my moms cabbage rolls!!! item not reviewed by moderator and published
i made this recipe and it is out of thid world. the best ever. i also doubled the sweet and sour sause because i like a lot of sause. you won't be dissapointed witht this recipe. item not reviewed by moderator and published
Simple and easy. Love the sweet and sour sauce. Reminds me of Grandma's!!!! item not reviewed by moderator and published
This is the best recipe I've tried so far. Easy to make and very very flavorful. The whole family loved it. This is definitely one to try. item not reviewed by moderator and published
Great taste, a litle longer to prepare than I would have liked, but worth the wait. item not reviewed by moderator and published
Best recipe for stuffed cabbage! Not to difficult to make and very tasty! item not reviewed by moderator and published
I have to admit, Tyler's recipe was far better than my Aunt Dot's!!!! LOL!!!!! Easy to prepare, easy to fix, everyone loved them!!! A big hit with our family!! item not reviewed by moderator and published
I found this recipe easy to follow and to prepare - and, although different from the ones that I had growing up, (for some never explained reason, my Irish grandmother always made the Jewish version of cabbage rolls) we really enjoyed these. On a general note, I do not understand the reasoning that some people have in rating a recipe poorly when they admit that they have not followed the recipe as written. Make it as written the first time and, if you choose to make it again, (and you have the know-how) THEN make substitutions/omissions. While I am on a roll here, what reason do people have to be so mean? If you don't like a recipe, either don't make it again or, if you must, rate it poorly. There is no reason to make comments about the recipe originator's skill levels or motives. item not reviewed by moderator and published
I love these! I have made them many, many, many times. I am a HUGE fan of stuffed cabbage rolls and this is my favorite way to eat them. The sauce is what makes them stand apart from all the other cabbage rolls recipes because it is sweet and tangy instead of just a bland tomato sauce. I have also made it with just ground beef and it is just as delicious. I always serve the rolls over a bed of white rice and, like some other reveiwers, I usually double the sauce recipe just because I love extra sauce poured over the rolls and rice on my plate. I would definetly recommend this recipe!!!! You won't be dissapointed. Thanks Tyler! item not reviewed by moderator and published
You never cease to amaze me, Tyler. I thought that I had good recipes! In this recipe, I doubled the tomato, beacause I love a lot of sauce. Delicious!!!! item not reviewed by moderator and published
The sweat and sour sauce is what makes the dish. item not reviewed by moderator and published
I agree with Jackie, very poorly written and illogical directions. By far (in my opinion) the worst step is baking rather than stovetop cooking the cabbage rolls. And like Anne, mine turned out more like a lasagne with way too chunky tomato flavor and appearance. There are way better recipes out there, the ones from Pennsylvania where my mother grew up and learned to cook are the best. TIP: DON'T use instant rice and DO add fresh garlic Tyler, stick to what you know buddy. I think this recipe should be pulled from the site:( item not reviewed by moderator and published
The cabbage rolls show 1/1/4 cups extra virgin olive oil, but it doesn't describe where this amount of oil is used. Recipe was good, but a little dry. We had to had some extra tomato sauce. item not reviewed by moderator and published
I come from a Polish family and they aren't as good as my dads Gołąbki, also it's not Galumpkis that sounds like some hicks last name!! It's Gołąbki (Go-amp-key)!! item not reviewed by moderator and published
Incredible amount of work for a really mediocre dish. Absurd. Very disappointing. item not reviewed by moderator and published
Ive grown up in a Czech household and my mom wanted to try this one night for dinner leaving her recipe from my dads mom behind just for this night. So she made them and they just arent what I grew up on nor my dad. They where ok, but the greatest. item not reviewed by moderator and published
I found this recipe to be poorly written -- presented in an illogical format. I mean really, when did you ever read a recipe that directed you to preheat the oven just before the last step? I found I was bouncing all over the place, rereading the recipe to make sure I wasn't missing anything. The flavor was just okay, but nothing spectacular. I couldn't really tell anything different in the filling (I usually use just ground beef & rice). As for the so-called 'sweet and sour' sauce, I found it to be rather tart and acidic and couldn't really find the sweet or the sour in the flavor. Normally, I would use a can of the leading brand tomato soup for the sauce, and that is generally more harmonious with the cabbage rolls than this was. This recipe creates a great deal of extra work (cooking AND cleanup) that just doesn't pay off. And yes, everyone is correct. There MUST be a typo in that 1 1/4 cup of oil line; as noted above, it is probably 1/4 cup (4 tablespoons). I would suggest Food Network revise that particular line, as it is very confusing. A line that reads "4 tbsp Extra Virgin Olive Oil, divided" would make much more sense. And as for quantities of salt and pepper, the amounts are not specific. "Season with salt and pepper" and "a Generous amount of salt and pepper" really leave too much to the imagination. Maybe Mr. Florence knows exactly what those amounts are, but we're not all mind readers. A recipe on a site like Food Network's really should have the exact amounts of these ingredients. In short, a very disappointing recipe. item not reviewed by moderator and published
My Czech grandma used to make these all the time with a variety of difference types of sauces. I reduced the amount of olive oil and only used it to sautee the onions and garlic. I can't eat beed so I sub'd ground turkey and instead of ground pork I used spicey italian sausage. They turned out excellent and took me back to my childhood. This will be a staple in our family menu from now on. item not reviewed by moderator and published
I have tried several different Galumpkis recipes and this is tops. It is simple (for cabbage rolls). My husband and I just could not get over the flavor. this will be my Galumpkis recipe from now on.. item not reviewed by moderator and published
where I come from, they are called golumbki item not reviewed by moderator and published
This is the exact recipe used in the Polish neighborhood in my little town!! It is not the one I was raised on tho, perhaps not being Polish. My grandmother, born in the Banat but German heritage, used saurkraut on the bottom of the pan, no tomatos whatsoever. Then a tablespoon or two of brown sugar on the kraut, then laid the cabbage rolls on that. My Russian neighbors make them finger size and they are an appetizer. This recipe is so much fun Tyler, so many variations!! Thank you for your original .... item not reviewed by moderator and published
I agree with the reviewer who said the flavor was not worth all the pots and pans and work involved. I've had stuffed cabbage throughout my life and have made it using varying recipes. My biggest compliant was the lack of sweet and sourness. I can't say it was BAD though but just not as good as I expected! item not reviewed by moderator and published
I didn't see anything special about these stuffed cabbage rolls, or the sauce, and will not be making them again. I am pregnant and chose to omit the splash of red wine, so that may have factored into things. Also, my cabbage leaves tore easily and I found it difficult to form the rolls. I ended up making it into a lasagna-type layered dish. item not reviewed by moderator and published
THIS RECIEPE IS SO GOOD HOWEVER I DID "NOT" ADD ALL THE OIL{AS`ALOT COMMENTED IT WAS`TOO MUCH} I JUST PUT SOME IN THE PAN BY EYE TO COOK WITH ..I ALSO ADDED WINE IN BOTH SAUCES ,IT GAVE IT NICE FLAVOR..I HAD LEFTOVER COOKED BROWN RICE AND USED THAT WHICH WAS JUST AS GOOD. THE "REGULAR" CABBAGE IT CALLED FOR ,WAS JUST OK NEXT TIME TO ADD MORE BODY I WILL USE SAVOY CABBAGE,IT'S ALSO ALOT SWEETER..I WILL CERTAINLEY MAKE THIS AGAIN!! item not reviewed by moderator and published
This did taste like my grandmothers recipe!!!! Thank you so much for taking me back! item not reviewed by moderator and published
This recipe was just wonderful, it tasted just like my Grandmothers. Grandma was from Poland. My brother will visit for the holidays and I can't wait to make this recipe for him again. The first time I made it was for an international food fair at work. There were many dishes from around the world many of the dishes on the table were left half full, but there was nothing left in my crock pot which I used to transport my galumpkis from home. Now, I think that is the best complement a cook can get item not reviewed by moderator and published
...the recipe accounts for 4 tablespoons which is indeed 1/4 cup. As for authenticity...My mother in law is 100% Poilsh and it's true that it's not like Bouschie used to make, but the original is sprung from poverty in order to stretch the meal with slim pickins'! Why in the world would you not improve with available ingredients and seasonings if you could. It may not be nostalgic, but it's definitely better! By the way, I did change a few things as I usually do...1 egg and a little sour cream in the filling but not much more. item not reviewed by moderator and published
This was the first time I've made cabbage rolls (my Mom made them growing up, but I never paid much attention to the prep) and I was a little daunted. But all that worry was for nothing. Wow these guys are tasty. item not reviewed by moderator and published
halupkis- not galumpkis-- item not reviewed by moderator and published
Took out the wine, oil, and vinegar, added fresh basil, onion soup mix and salsa for starters. I also froze the cabbage, but so it would be more tender when cooked, I placed it in a pot of previously boiled water. Fantastic! If you would like my recipe, please email me at Sandiesgalley@gmail.com and visit my website for more free recipes with pictures. item not reviewed by moderator and published
The first ingredient in the cabbage rolls section is "11/4 cup extra-virgin olive oil." We read the recipe several times and could not find that amount of oil. Every recipe of Tyler's that we had tried are always good. However, this one is not the same as what we remember growing up in a Polish community. item not reviewed by moderator and published
I married into a polish family, but my husband's grandmother passed before I could learn how to make stuffed cabbage. I found this recipe a few years ago and have made it for my husband many times and each time he says that it is better than his grandmother's! The true test, making it for the rest of the family. Well, even they could not say anything bad and loved every bite! Thanks Tyler for such a great recipe. And easy too! item not reviewed by moderator and published
Just because your Mom was Polish, that doesnt make her a good cood. I have had stuffed cabbage made by a Polish friend and she didnt make a sweet and sour sauce and it was terrible, it was just a plain tomato sauce, I have always used a recipe from a Jewish Cook Book and this was similar, the sauce is less complicated. The second time I made this recipe I kind of used a little of each recipe Honey for sweetner and lemon juice for sour. item not reviewed by moderator and published
There is easier way to do them. You need to take the cabbage and in the circle way remove the hard, middle part. Then put this cabbage to boiling water and when the leafs go apart take them out from water. Meat: Ground meat you need to salted and add black pepper (the best for this could be vegeta). On the end add dry rice and mix everything together. From the leafs you need to carefully cut out the middle part. Prepared ground meat put on the middle of each leave and roll it. When you have all rolls done put them into the dip pan, add water and boil it. Add for the taste vegeta and black pepper. On the end of cooking add tomato paste. Those are polish stuffed cabbage rolls. item not reviewed by moderator and published
I used Hot flavored pork sausage and cooked the meat prior to adding it to the rice mixture. They were great and the presentation is really neat! item not reviewed by moderator and published
My grandmother and grandfather were straight off the boat from Poland and there was never a sweet and sour sauce on my stuffed cabbage. IIt was served with a simple tomato sauce. Polish food is traditionally very basic and not extravagantly full of flavors and spices. This recipe is more asian than eastern european. You will not find this kind of sauce in a Polish household or restaurant!! 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

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St. Patrick's Day