Stuffed Cabbage Rolls (Galumpkis)

Recipe courtesy Tyler Florence

Show: Food 911Episode: Grandma's Galumpkis

Rated: 4 stars out of 5Rate itRead users' reviews (109)

RECIPE
COMMENTS & REVIEWS(109)

Cook Time:
--
Level:
Easy
Yield:
about 1 dozen

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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:

11/4 cup 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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Comments & Reviews

recipe Stuffed Cabbage Rolls (Galumpkis)
Samantha mine hill, NJ 03-11-2010
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so not what my mom makes
Rated: 2 stars out of 5

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. Read more
recipe Stuffed Cabbage Rolls (Galumpkis)
Jackie Cinnaminson, NJ 02-02-2010
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Flavor just so-so for all the extra work.
Rated: 2 stars out of 5

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. Read more
recipe Stuffed Cabbage Rolls (Galumpkis)
Danielle albany, OR 02-01-2010
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Good, but changed a few things
Rated: 4 stars out of 5

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.Read more
recipe Stuffed Cabbage Rolls (Galumpkis)
LaNae Rockford, IL 01-16-2010
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BURSTING WITH FLAVOR
Rated: 5 stars out of 5

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.. Read more
recipe Stuffed Cabbage Rolls (Galumpkis)
Monica West Brookfield,, MA 01-10-2010
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ok
Rated: 2 stars out of 5

where I come from, they are called golumbki
recipe Stuffed Cabbage Rolls (Galumpkis)
judy north tonawanda, NY 12-30-2009
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Tyler's Galumpkis
Rated: 5 stars out of 5

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 ....Read more