Stuffed Cabbage Rolls (Galumpkis)

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This was very good. My family always had this and it brings back memories every time I eat it. One thing-Mom always used paprika and red pepper in the meatfor a bit more "oomph".

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The sauce was not worth the work...USE cambells tomato soup

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I was disappointed in this. It's too much work and too many pots on the stove for the flavor. I have a culinary degree so I do cook 6 days a week and I try all different recipes but this was lacking something. My husband wasn't impressed, so if I make this again it will definitely have to be embellished with some flavor.

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I grow my own cabbage,Green and Purple. The leaves around the plants are very large and beautiful. I always wanted to use them for something now I can.

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For the sauce, I use half tomato sauce and equal amounts of chicken broth. Nice combination. As for the lining of the baking dish, is chop up the small leaves of cabbage with some sauerkraut. Makes for a delicious sauce. To serve, I process the cabbage/sauerkraut mixture with the cooking sauce and pour over the cabbage rolls.

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I made these last night and it definitely isn't a meal to make after working all day. My stove was filled with pans. I must say they did come out good, but I was exhausted after I finally put them in the oven. The sauce is excellent.

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I was looking for this recipe and was glad to see that Tyler had one. I tried it and my family loved it. Very easy and fun to make.

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the recipe called for the 1 1/2 cups olive oil and i think they meant, hence what i did, is add 1 1/2 cups vinegar to the tomatoe sauce. i've made this dish several times usually from the old BH&G cook book, but this was far better. i do think, however, a hint of red pepper flakes to either the sauce or meat would have been great. next time. will do this recipe in the future for sure.

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This required alot of prep work, but was really worth it to try something different. I will be making these again.

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Not as good as my old standby recipe but enjoyed