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:

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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    178 Reviews
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    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!
    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 Go??bki. It is already plural, so the extra "s" at the end is not necessary. Anyway, just my 2 cents. Thanks!
    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.
    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!
    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.
    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!
    As close to Babci's (Polish for grandmother) as you can get, just great!!!
    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.
    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. 
    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.
    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.
    very good! will make it again
    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" .
    outstanding want more
    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!
    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.
    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.
    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.
    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!
    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
    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.
    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.
    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.
    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. 
    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!
    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.  
    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!
    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!
    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.
    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!
    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.
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    St. Patrick's Day