Stuffed Cabbage Rolls (Galumpkis)

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Easy to prepare! Just like my Grandma used to make.

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This recipes mentions 1 1/4 C of Olive oil for the cabbage rolls, but the instructions never mention how to use more than 4 tablespoons (1/4C. What all the extra olive oil for? encouragement?

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I have never eaten nor made cabbage rolls before so I have nothing to go by, but I was surprised how bland these were and downright tasteless. After dinner I said to my husband, who saves ALL leftovers, "I've never requested this before, but can we please just put these down the disposal?" He grinned and said, "S---ure." NOT YOUR BEST TYLER!

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Best cabbage rolls ever!

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My Husband loved them ,tasted like his moms :>

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This was too much effort for the end result. The flavors did not have enough of a wow factor.

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Great stuffed cabbage, my wife never eats them, now she does. She said these were great.

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I was so excited to make this since I love cabbage rolls, but the turnout was so disappointing. I made better on my very first try without a recipe. I think the red wine, vinegar and sugar really messes up the flavor. It needs more salt and seasonings also. If you like cabbage rolls... DO NOT use this recipe.

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But I will. The only thing is that I have been spoiled by my mama's stuffed cabbage. She simmered hers on top of the stove on a low heat for a few hours. That eliminates the dried rolls. But everyone's receipe is a tad different. My mom was Slovak, and that is how she made hers.

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This looked a lot like my old stand-by with small differences. For the people who thought the meat didn't have enough flavor or was too dense and hard, try this. I brown the meat slightly, but not until done. That way it stays a little looser and you can actually taste and season. Then I add the rice in dry and add a drained can of crushed tomatoes to the meat. That way the rice is cooking in the flavors in your sauce rather than just salted water. A little bit of red pepper flake and the dish has much more flavor and depth. Try it!