Stuffed Cabbage Rolls (Galumpkis)

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The cabbage rolls show 1/1/4 cups extra virgin olive oil, but it doesn't describe where this amount of oil is used. Recipe was good, but a little dry. We had to had some extra tomato sauce.

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I come from a Polish family and they aren't as good as my dads Gołąbki,
also it's not Galumpkis that sounds like some hicks last name!!
It's Gołąbki (Go-amp-key!!

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Incredible amount of work for a really mediocre dish. Absurd. Very disappointing.

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Ive grown up in a Czech household and my mom wanted to try this one night for dinner leaving her recipe from my dads mom behind just for this night. So she made them and they just arent what I grew up on nor my dad. They where ok, but the greatest.

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I found this recipe to be poorly written -- presented in an illogical format. I mean really, when did you ever read a recipe that directed you to preheat the oven just before the last step? I found I was bouncing all over the place, rereading the recipe to make sure I wasn't missing anything.

The flavor was just okay, but nothing spectacular. I couldn't really tell anything different in the filling (I usually use just ground beef & rice. As for the so-called 'sweet and sour' sauce, I found it to be rather tart and acidic and couldn't really find the sweet or the sour in the flavor. Normally, I would use a can of the leading brand tomato soup for the sauce, and that is generally more harmonious with the cabbage rolls than this was.

This recipe creates a great deal of extra work (cooking AND cleanup that just doesn't pay off.

And yes, everyone is correct. There MUST be a typo in that 1 1/4 cup of oil line; as noted above, it is probably 1/4 cup (4 tablespoons. I would suggest Food Network revise that particular line, as it is very confusing. A line that reads "4 tbsp Extra Virgin Olive Oil, divided" would make much more sense.

And as for quantities of salt and pepper, the amounts are not specific. "Season with salt and pepper" and "a Generous amount of salt and pepper" really leave too much to the imagination. Maybe Mr. Florence knows exactly what those amounts are, but we're not all mind readers. A recipe on a site like Food Network's really should have the exact amounts of these ingredients.

In short, a very disappointing recipe.

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My Czech grandma used to make these all the time with a variety of difference types of sauces. I reduced the amount of olive oil and only used it to sautee the onions and garlic. I can't eat beed so I sub'd ground turkey and instead of ground pork I used spicey italian sausage.
They turned out excellent and took me back to my childhood. This will be a staple in our family menu from now on.

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I have tried several different Galumpkis recipes and this is tops.
It is simple (for cabbage rolls. My husband and I just could not get over the flavor.
this will be my Galumpkis recipe from now on..

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where I come from, they are called golumbki

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This is the exact recipe used in the Polish neighborhood in my little town!! It is not the one I was raised on tho, perhaps not being Polish. My grandmother, born in the Banat but German heritage, used saurkraut on the bottom of the pan, no tomatos whatsoever. Then a tablespoon or two of brown sugar on the kraut, then laid the cabbage rolls on that. My Russian neighbors make them finger size and they are an appetizer. This recipe is so much fun Tyler, so many variations!! Thank you for your original ....

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I agree with the reviewer who said the flavor was not worth all the pots and pans and work involved. I've had stuffed cabbage throughout my life and have made it using varying recipes. My biggest compliant was the lack of sweet and sourness. I can't say it was BAD though but just not as good as I expected!