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Stuffed Cabbage Rolls (Galumpkis) Recipe

Stuffed Cabbage Rolls (Galumpkis)

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (164)

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Average Rating:

Total Reviews: 164

Showing 151-160 of 164

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  • on September 01, 2005

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    Everyone I have made this for can't stop asking for the recipe.

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  • on April 08, 2005

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    these were amazing! my family loved them. We used kale leaves from our garden and made them vegitarian with fake meat. They were great!

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  • on February 23, 2005

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    IT TASTE GOOD BUT IT SEEMS THERE SOMETHING MISSING. I TASTED OTHER CABBAGE ROLLS AND ITS GOOD THIS ONE I DON"T KNOW WHAT"S MISSING.

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  • on January 09, 2005

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    I've usedthis recipe 3x's now and it's been a consistent hit with the family. We're Polish/Italians and the Polish stiffed cabbage always seemed bland - until now. A Hungarian twist with vinegar in the sauce (Who'd-uv-thunk?and carmelizing the onion BEFORE mixing w/ the meat made all the dirrerence. I do add whole plumb tomatoes to the sauce and used basmatti rice. It's great.

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  • on December 29, 2004

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    I made this meal for my family and it was a huge hit! We all especially loved the sweet and sour sauce, it added a great kick!

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  • on November 18, 2004

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    I REALLY ENJOYED THE SWEET & SOUR SAUCE, BECAUSE THE ROLLS CAN TEND TO BE A LITTLE DRY. TRY USING BARLEY INSTEAD OF RICE. YUMMY!!! I ALSO CHOP UP THE LEFTOVER CABBAGE AND USE IT AS A BED FOR MY ROLLS.
    THE KITCHEN GODDESS

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  • on November 16, 2004

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    Very traditional galumpki,and easy to make. Tastes like gramma's.

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  • on September 09, 2004

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    I made these and I got 16 cabbage rolls out of the recipe. They were great. I also found that I could freeze them and bake them later. They were also great when reheated.

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  • on September 06, 2004

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    I did not think these had much flavor. My family was just no impressed. But if you do try this recipe...I think, as someone else stated, 1 1/4C of oil was a misprint. Go by the directions NOT the ingredients for the amount of oil.

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  • on August 27, 2004

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    I personally wouldn't try this because it's nothing like my mom's recipe(tradition, you know but I can offer a hint. Instead of raw leaves or boiling them, put the head of cabbage in the microwave covered with plastic wrap on high for 15 minutes or so, carefully peel off the hot, softened leaves and continue to microwave to remove remaining leaves. My uncle puts his cabbage in the freezer overnight to soften the leaves, but I've never tried that.

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