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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 71-80 of 164

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  • on December 11, 2009

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    THIS RECIEPE IS SO GOOD HOWEVER I DID "NOT" ADD ALL THE OIL{AS`ALOT COMMENTED IT WAS`TOO MUCH} I JUST PUT SOME IN THE PAN BY EYE TO COOK WITH ..I ALSO ADDED WINE IN BOTH SAUCES ,IT GAVE IT NICE FLAVOR..I HAD LEFTOVER COOKED BROWN RICE AND USED THAT WHICH WAS JUST AS GOOD. THE "REGULAR" CABBAGE IT CALLED FOR ,WAS JUST OK NEXT TIME TO ADD MORE BODY I WILL USE SAVOY CABBAGE,IT'S ALSO ALOT SWEETER..I WILL CERTAINLEY MAKE THIS AGAIN!!

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  • on December 09, 2009

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    This did taste like my grandmothers recipe!!!! Thank you so much for taking me back!

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  • on December 06, 2009

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    This recipe was just wonderful, it tasted just like my Grandmothers. Grandma was from Poland. My brother will visit for the holidays and I can't wait to make this recipe for him again. The first time I made it was for an international food fair at work. There were many dishes from around the world many of the dishes on the table were left half full, but there was nothing left in my crock pot which I used to transport my galumpkis from home. Now, I think that is the best complement a cook can get

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  • on November 03, 2009

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    ...the recipe accounts for 4 tablespoons which is indeed 1/4 cup. As for authenticity...My mother in law is 100% Poilsh and it's true that it's not like Bouschie used to make, but the original is sprung from poverty in order to stretch the meal with slim pickins'! Why in the world would you not improve with available ingredients and seasonings if you could. It may not be nostalgic, but it's definitely better! By the way, I did change a few things as I usually do...1 egg and a little sour cream in the filling but not much more.

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  • on November 01, 2009

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    This was the first time I've made cabbage rolls (my Mom made them growing up, but I never paid much attention to the prep and I was a little daunted. But all that worry was for nothing. Wow these guys are tasty.

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  • on October 25, 2009

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    halupkis- not galumpkis--

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  • on October 21, 2009

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    Took out the wine, oil, and vinegar, added fresh basil, onion soup mix and salsa for starters. I also froze the cabbage, but so it would be more tender when cooked, I placed it in a pot of previously boiled water. Fantastic!
    If you would like my recipe, please email me at Sandiesgalley@gmail.com and visit my website for more free recipes with pictures.

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  • on October 21, 2009

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    The first ingredient in the cabbage rolls section is "11/4 cup extra-virgin olive oil." We read the recipe several times and could not find that amount of oil. Every recipe of Tyler's that we had tried are always good. However, this one is not the same as what we remember growing up in a Polish community.

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  • on September 15, 2009

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    I married into a polish family, but my husband's grandmother passed before I could learn how to make stuffed cabbage. I found this recipe a few years ago and have made it for my husband many times and each time he says that it is better than his grandmother's! The true test, making it for the rest of the family. Well, even they could not say anything bad and loved every bite! Thanks Tyler for such a great recipe. And easy too!

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  • on August 30, 2009

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    Just because your Mom was Polish, that doesnt make her a good cood. I have had stuffed cabbage made by a Polish friend and she didnt make a sweet and sour sauce and it was terrible, it was just a plain tomato sauce, I have always used a recipe from a Jewish Cook Book and this was similar, the sauce is less complicated. The second time I made this recipe I kind of used a little of each recipe Honey for sweetner and lemon juice for sour.

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