Stuffed Cabbage Rolls (Galumpkis)

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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.

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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.

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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.

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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!

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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

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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.

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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.

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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.

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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.

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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!