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

There is easier way to do them. You need to take the cabbage and in the circle way remove the hard, middle part. Then put this cabbage to boiling water and when the leafs go apart take them out from water.
Meat: Ground meat you need to salted and add black pepper (the best for this could be vegeta. On the end add dry rice and mix everything together.
From the leafs you need to carefully cut out the middle part. Prepared ground meat put on the middle of each leave and roll it. When you have all rolls done put them into the dip pan, add water and boil it. Add for the taste vegeta and black pepper. On the end of cooking add tomato paste.
Those are polish stuffed cabbage rolls.

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 used Hot flavored pork sausage and cooked the meat prior to adding it to the rice mixture. They were great and the presentation is really neat!

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

My grandmother and grandfather were straight off the boat from Poland and there was never a sweet and sour sauce on my stuffed cabbage. IIt was served with a simple tomato sauce. Polish food is traditionally very basic and not extravagantly full of flavors and spices. This recipe is more asian than eastern european. You will not find this kind of sauce in a Polish household or restaurant!!

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 may sound juvenile...but those of you who said these were dry...did you cook your rice BEFORE adding to the meat and other ingred.? Also, about the oil, if it seems outragous it could possiblly be a typo (we aren't perfect you know?...use your own judgement, I will admit there are too many typo's concerning the recipes on this site. but I'll add this...some people can't follow directions and this may be the case.

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 followed the recipe exactly and mine were delicious. Never made cabbage rolls before but always liked my moms. These were better!

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

In the end the payoff didnt match the effort. The cabbage rolls came out beautifully but the filling just didnt have enough flavor. I thought for sure the onion mixture was going to stand out but sadly it did not. Next time I'll have to over season the stuffing or go with a stronger flavor.

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

upon serving, splash with some red wine vinegar!!! it's the best. I"ve been eating these my whole life, and this is the closest recipe to my moms

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 is a great recipe,but it doesn't have to be so complicated.just mix the beef and pork(50////50 or so ,season,preferably with just ssalt ,peper and dill ,add some uncooked rice,wrap it up in blanched cabbage leaves .and for the sauce I use tomato sauce mixed with sour cream(70////30cover the rolls with the sauce and cook for about 1 hour .THAT'S 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've made this recipe several times since it first aired on his 911 show. Always perfect. while i admit the 1 1/4 cups oil a bit much for the 2d part of recipe -- i guess i didn't pay attention to that amt. To me -- oil is for cooking and is done by sight/experience.

i'm sorry for those who felt it was bland. plenty of flavor when i cooked the 1st time following the recipe (i didn't follow the oil amts. The next time, to kick it up, i added a bit of Hot Hungarian Paprika (not hot, just a more smokey flavor and also added some rough cut mushrooms, celery, etc for some extra body into the meat and only rough cut the onions vs dicing. i also changed out the rice to brown rice vs the white rice for a slightly healthier version. for those that put the sweet/sour sauce in the meat vs the tomato paste -- well that's what the recipe calls for -- use both some of the sweet/sour sauce PLUS the tomato paste to ensure it's not watery -- maybe that's a part of the recipe people were missing. if one fails to add some of the sweet/sour sauce to the meat filling as the recipe calls for -- i can see why some may call it a bit bland. it's an important step that may get missed by some. i make this all the time and love it -- i was born/raised in Polish household and have had some terrible versions before (to include my beloved Aunt's -- this is the best (even without reheating. cheers!

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 growing up, our city had an Otto Grunski Polish Festival every year. I think they said he invented the bicycle, go figure. Regardless, these taste like the Galumpkis that we got from Wanserski's market. Nostalgic & tasty. Good for Tyler..