Stuffed Cabbage Rolls (Galumpkis)

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

i never had these before so i figured i'd try it. It was soooo good!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was followed to the letter, and came out fantastic. I have to admit that Tyler's rolls are better than some that I have had at restaurants. My husband wolfed down six rolls in one sitting and the children chowed them down as well. The only thing that I felt was off was the cooking time for the cabbage. Mine took well over 10 minutes before they become pliable.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Just need the love

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was a little afraid after reading all the other reviews, so I made double the tomato sauce topping and added 1 teaspoon red pepper flakes, an extra tablespoon of tomato paste and double the sauce called for into the rice mixture. At least made that way, it was anything but bland! Very good and got better as time went on. It makes a lot though--2 rolls filled me, 3 filled my husband and the recipe made about 25 rolls. I'd recommend this one!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

very very good. What I like to do though is strain an 18oz can of stewed tomatoes, smash up the pulp with your hands & add it to the filling mixture, and add the juice to the sweet & sour sauce. Try that & you'll love it

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

When I was in college I dated a polish man and his Mother's Gulumpkis were delicious! These were better! I tweeked the recipe a it. I used crushed tomatoes with basil and added white wine instead. Because my hubbie is on a lowfat diet I cut the evoo in half and substituted chiken broth. Fantastic. I wonder how these would go in a crock pot for SB Sunday? Thanks Tyler, you are fab!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

While we did eat them all. They were a little bland. They could use more spicing or salt. All in all, quite good though.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

i tried cabbage rolls over the years and they were cooked to long to much liquid & boiled to death. this one is perfect.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was raised in Europe and have eaten hundreds of versions, but have never even heard of any European adding wine vinegar or some other ingredients you mention. It must have been a made up recipe because it is not an authentic EU recipe.