Galumpkis Stuffed Cabbage Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POLISH STUFFED CABBAGE ROLLS (GOLABKI / GOLUMKIES / GOLUMPKIS)



Polish Stuffed Cabbage Rolls (Golabki / Golumkies / Golumpkis) image

Easy and yummy. Even my husband who hates cabbage thinks these are great. High in Iron and Protein, and Vitamins A, B, & C. Can also be made in the crockpot instead of oven, just place rolls seasmside down in crockpot, pour in sauce, cover and cook on LOW 8-10 hours.

Provided by littleturtle

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 18

12 large cabbage leaves
1 1/8 lbs ground elk or 1 1/8 lbs ground beef
1/8 lb pork sausage or 1/8 lb ground pork
1/2 cup rice, cooked with
1 tablespoon butter (1 cup rice when cooked)
1 egg
1/3 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sweet basil
1 teaspoon garlic powder
1 tablespoon paprika
1 1/2 tablespoons onions, grated
1 1/2 tablespoons celery, diced
1/4 cup shredded carrot
1/2 cup cabbage, shredded
2 (8 ounce) cans tomato sauce
1 tablespoon brown sugar

Steps:

  • Cut 12 large leaves off of cabbage head, cover leaves with boiling water, let stand until leaves are limp (2-3 minutes); then drain OR core cabbage head, and boil cabbage until leaves are tender enough to remove easily (10-15 minutes), very carefully remove 12 large leaves (You may have to peel the outer layers first and then return the cabbage to cook and continue peeling the leaves until all are done); then drain.
  • Mix beef, pork, rice, egg, milk, seasonings, and vegetables.
  • Preheat oven to 350°F.
  • Put 1-4 tablespoons (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat (I roll any leftover filling into meatballs and cook them with the cabbage rolls).
  • Place, seam side down in baking dish.
  • Mix tomato sauce with the sugar; pour over rolls.
  • Cover and bake for 45-60 minutes.

STUFFED CABBAGE ROLLS (GALUMPKIS)



Stuffed Cabbage Rolls (Galumpkis) image

I came across several different recipes for this Polish dish and liked them all, but couldn't find one that incorporated everything I was looking for. So, true to self, I decided to create my own. Here is my version of this delicious cuisine with common ingredients that most of us keep on hand. I hope you enjoy!

Provided by AshleyNeicole

Categories     Meat

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

1 head green cabbage
1 (14 1/2 ounce) can diced tomatoes (I used the Hunt's brand with basil, garlic and oregano)
2 (15 ounce) cans tomato sauce
1 lb ground beef
1 cup white rice, cooked
2/3 cup onion, chopped
1 egg, beaten
3 tablespoons Worcestershire sauce
2 tablespoons garlic, minced
2/3 cup sugar
1 tablespoon lemon juice
seasoning salt
pepper
garlic powder

Steps:

  • Preheat oven to 350 degrees.
  • Add whole head of cabbage to a pot of boiling water. Boil for 3-4 minutes.
  • Remove cabbage from water, drain and allow to cool.
  • Once cooled, carefully peel leaves off of cabbage. You will need 12 leaves total.
  • Cut the hard stem out of the bottom of each leaf, being careful to not tear the leaves. Set leaves aside.
  • Add ground beef, rice, onion, diced tomatoes, egg and Worchestershire sauce to a bowl.
  • Season to taste with the salt, pepper and garlic powder.
  • Mix all ingredients well. Set aside.
  • In a saucepan, mix the tomato sauce, garlic, sugar and lemon juice.
  • Heat mixture through. Set aside.
  • Fill each cabbage leaf with the ground beef mixture.
  • Roll each leaf closed, folding in the sides as you roll.
  • Place the rolls seam down in a baking dish.
  • Cover the rolls with the sauce.
  • Bake for 1 hour uncovered.
  • Serve with sour cream.

HALUPKI (STUFFED CABBAGE)



Halupki (Stuffed Cabbage) image

Halupki, also known as stuffed cabbage on the Russian/Ukranian side of my family, is a dish made of rice, beef, and pork encased in cabbage drizzled with a thin, sweet tomato sauce. My grandma Eugenia is 98 and she taught me how to make this comfort food classic. Every family has their own twist on this traditional dish. I hope you enjoy these with mashed potatoes just as we always do in my family!

Provided by Jillian

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 3h30m

Yield 10

Number Of Ingredients 15

1 head cabbage, cored
water to cover
¼ teaspoon salt
1 ½ pounds lean ground beef
1 ½ pounds ground pork
1 ½ cups cooked white rice
¼ cup finely chopped onion
2 tablespoons chopped fresh parsley
2 eggs, slightly beaten
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 (28 ounce) can tomato sauce
¼ cup white vinegar
2 ⅔ tablespoons white sugar

Steps:

  • Place the cabbage in a stockpot with enough water to cover.
  • Add 1/4 teaspoon salt to the water and cabbage.
  • Bring water to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes.
  • Reserve 12 oz. of cabbage water.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Trim thick center vein off of bottom of each cabbage leaf.
  • In a large bowl thoroughly mix together, ground beef, ground pork, rice, chopped onion, fresh parsley, egg, garlic powder, salt, and pepper.
  • Lightly pack a small amount of meat mixture and place in the center of the cabbage leaf.
  • Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with remaining leaves and filling.
  • Cut the leftover leaves into pieces and place into the bottom of a roasting pan.
  • Layer the stuffed cabbage rolls over the cut leaves.
  • In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
  • Pour the tomato sauce mixture over the cabbage rolls.
  • Cover roasting pan with aluminum foil.
  • Bake in preheated oven until the ground beef mixture is no longer pink in the center, about 2 1/2 hours. Baste stuffed cabbage rolls every hour.

Nutrition Facts : Calories 467.9 calories, Carbohydrate 21.7 g, Cholesterol 137.3 mg, Fat 29.8 g, Fiber 4.3 g, Protein 28.1 g, SaturatedFat 11.4 g, Sodium 715 mg, Sugar 10.5 g

LAZY COOK'S GOLUMPKI (STUFFED CABBAGE)



Lazy Cook's Golumpki (Stuffed Cabbage) image

Make and share this Lazy Cook's Golumpki (Stuffed Cabbage) recipe from Food.com.

Provided by Vicki in CT

Categories     One Dish Meal

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs ground beef
4 cups cabbage, chopped (or more-I use the whole head of cabbage)
1 cup instant rice (I use brown)
8 ounces tomato sauce
12 ounces tomatoes, chopped
2 tablespoons vinegar
1 teaspoon salt
1 teaspoon pepper
1 small onion, diced
1 cup water
1/2 cup ketchup (I sub more tomato sauce)
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder

Steps:

  • Cook beef and onion until done, drain.
  • Add to remaining ingredients in crockpot. Cook over low 4-8 hours.
  • I make the day before (refrigerating) and when leaving for work turn on the following morning.

LAZY GOLUMPKI (STUFFED CABBAGE) SOUP



Lazy Golumpki (Stuffed Cabbage) Soup image

Polish old-time cooking that you can enjoy without fighting those little cabbage leaves.

Provided by MessappyMarkland

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 8h30m

Yield 12

Number Of Ingredients 10

2 tablespoons butter
1 large sweet onion, diced
1 ½ pounds lean ground beef
4 cups water
1 head cabbage, cut into bite-size pieces
1 (28 ounce) can tomato puree
2 (10.75 ounce) cans condensed tomato soup
1 cup long-grain brown rice
2 cubes beef bouillon
salt and ground black pepper to taste

Steps:

  • Heat butter in a skillet over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes.
  • Combine water, cabbage, tomato puree, tomato soup, rice, beef bouillon, salt, and pepper in a slow cooker; add ground beef mixture.
  • Cook on High for 8 hours.

Nutrition Facts : Calories 276.3 calories, Carbohydrate 31.5 g, Cholesterol 39.4 mg, Fat 11.2 g, Fiber 4.7 g, Protein 14.5 g, SaturatedFat 4.6 g, Sodium 765.9 mg, Sugar 10.6 g

STUFFED CABBAGE (GALUMPKI /GOLABKI) RECIPE - (4.7/5)



Stuffed Cabbage (Galumpki /Golabki) Recipe - (4.7/5) image

Provided by momgram1

Number Of Ingredients 7

1 lg head of cabbage
1 cup cooked rice
1 med onion, chopped
1 1/2 - 2 lb ground beef
1 egg + milk = 1 cup
2 cans Campbell's tomato soup
1 can full of water

Steps:

  • Preheat oven to 350 degrees Cabbage prepartion: In a large pot, half full of water, bring water to boil and add cabbage, 10 min. Remove outer layer of softened leaves carefully to avoid ripping and return cabbage to water. Repeat until all useable leaves are removed. Set aside large leaves and save remaining leaves for layering in cooking pan. Filling: In large bowl, combine rice, chopped onion, meat, and egg mixture. Assembly: Mix tomato soup with 1 can water. Line baking dish with about 1/2 can tomato soup mixture and then cover with small or torn cabbage leaves. Lay larger cabbage leaf flat and place about 2 Tbsp of meat mixture on to the center of the leaf. Fold edges over the meat and place it seam side down into baking dish. Repeat with all leaves until filling is gone. Top Galumpki with remaining tomato soup mixture and cover dish with foil. Bake at 350 for 30 min, then reduce heat to 250 and bake for an additional 1 1/2 hours. Baste occasionally if needed.

BEEF AND CABBAGE (LAZY GOLUMPKI)



Beef and Cabbage (Lazy Golumpki) image

Grew up eating golumpki. Yes I'm mostly Polish, but always wanted more sauce on them and didn't like the 'mushiness' of the burger inside. This is the version I came up with and hope you enjoy!

Provided by cjsmart

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 1h35m

Yield 8

Number Of Ingredients 10

1 head green cabbage, cut into bite-size pieces
1 pound ground beef
1 teaspoon salt
1 teaspoon dried parsley
¼ teaspoon onion powder
⅛ teaspoon ground black pepper
2 cups water
1 cup white rice
1 (10.75 ounce) can condensed tomato soup (such as Campbell's®)
1 (32 ounce) container crushed tomatoes (such as Hunt's®)

Steps:

  • Boil cabbage in a stockpot until tender, 10 to 15 minutes. Drain well.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix salt, parsley, onion powder, and black pepper into ground beef.
  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Stir tomato soup and crushed tomatoes together in a bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine cabbage, seasoned ground beef, rice, and tomato mixture together in a bowl; transfer to a 9x13-inch baking dish.
  • Bake in the preheated oven until bubbling, about 45 minutes.

Nutrition Facts : Calories 286.7 calories, Carbohydrate 36.7 g, Cholesterol 34.8 mg, Fat 9.9 g, Fiber 5.3 g, Protein 14.4 g, SaturatedFat 3.7 g, Sodium 726.7 mg, Sugar 10.1 g

GOLABKI (STUFFED CABBAGE ROLLS)



Golabki (Stuffed Cabbage Rolls) image

Cabbage leaves are stuffed with ground beef, rice, then simmered in tomato soup. Works great in the oven or a slow cooker. Serve with pan juices and a drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls. Also, good with mashed potatoes and cucumber and sour cream salad. Cabbage rolls freeze well before or after cooking.

Provided by Rosey in Florida

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 1h50m

Yield 8

Number Of Ingredients 12

1 head cabbage, cored
2 tablespoons butter
1 large onion, chopped
1 pound ground beef
½ pound ground pork
1 ½ cups cooked rice
1 teaspoon finely chopped garlic
1 teaspoon salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
3 (10.75 ounce) cans condensed tomato soup
2 (12 fluid ounce) cans tomato juice, or more to taste
½ cup ketchup

Steps:

  • Bring a large pot of lightly salted water to a boil. Place cabbage head into water, cover pot, and cook until cabbage leaves are slightly softened enough to remove from head, 3 minutes. Remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 minutes.
  • Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs. Set whole leaves aside. Chop the remainder of the cabbage head and spread it in the bottom of a casserole dish.
  • Melt butter in a large skillet over medium-high heat. Cook and stir onion in hot butter until tender, 5 to 10 minutes. Cool.
  • Stir onion, beef, pork, rice, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place about 1/2 cup beef mixture on a cabbage leaf. Roll cabbage around beef mixture, tucking in sides to create an envelope around the meat. Repeat with remaining leaves and meat mixture. Place cabbage rolls in a layer atop the chopped cabbage in the casserole dish; season rolls with salt and black pepper.
  • Whisk tomato soup, tomato juice, and ketchup together in a bowl. Pour tomato soup mixture over cabbage rolls and cover dish wish aluminum foil.
  • Bake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour.

Nutrition Facts : Calories 394.3 calories, Carbohydrate 41.5 g, Cholesterol 60.8 mg, Fat 17.9 g, Fiber 5 g, Protein 20.1 g, SaturatedFat 7.2 g, Sodium 1428.5 mg, Sugar 20.1 g

STUFFED CABBAGE



Stuffed Cabbage image

Stuffed cabbage is not only filling, but it's also simple to prepare. Our hearty stuffed cabbage recipe calls for meat, veggies, and more. Serve stuffed cabbage with hot tomato sauce and sour cream for the ultimate comforting winter meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 15

2 quarts water
1 large green cabbage (about 2 1/2 pounds)
2 tablespoons unsalted butter
1 large onion, chopped
1 garlic clove, finely chopped
2 cups cooked rice
8 ounces ground beef
8 ounces ground pork
Coarse salt and freshly ground pepper
1 tablespoon dried parsley flakes
1 medium green pepper, grated
2 celery stalks with leaves, finely chopped
4 cups tomato puree
1 Granny Smith apple, peeled, cored, and chopped
1/2 cup sour cream, plus more for garnish

Steps:

  • Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.
  • In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.
  • Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
  • Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.
  • In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
  • Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.

MRS GALUMPKI'S STUFFED CABBAGE ROLLS



Mrs Galumpki's Stuffed Cabbage Rolls image

There is no Mrs. Galumpki. We just thought it was a funny name for a fictional cook. I don't think this is a true Polish Stuffed Cabbage but I think it's really good and easy to prepare. They keep in the fridge for several days, freeze well and can be easily doubled. This was a dish that sold well in my Aunt's deli. Use a large head of cabbage; for some reason Zaar won't let me use that as a measurement. Make it easy on yourself and try Recipe #305376. One thing my mother always did to speed things up was to make this recipe UN-stuffed. Just a layer of chopped cabbage topped with all the ingredients and more chopped chopped cabbage topped with the sauce made a fast meal for a large family and could be done in the oven while Mom got a suntan while hanging up the wash on the clothesline. Just kidding. She worked sunup to sundown and I think she cleaned in her sleep.

Provided by Secret Agent

Categories     < 4 Hours

Time 1h40m

Yield 1 pot full, 12 serving(s)

Number Of Ingredients 11

green cabbage, prepared (one large head, see How to Prepare Cabbage Leaves for Stuffing)
1 lb lean ground beef (80/20 or leaner works)
1 lb lean pork, ground
1 cup long grain rice (prepared according to your rice cooker directions or box directions)
1 small onion, chopped
1 egg
1 tablespoon parsley, chopped (plus more for garnish)
1 teaspoon salt
1/4 teaspoon ground black pepper
2 (10 3/4 ounce) cans condensed tomato soup
1 (14 ounce) can stewed tomatoes, drained and liquid reserved (remember 1 pound cans?)

Steps:

  • In a medium saucepan, bring water to a boil.
  • Add rice and stir.
  • Reduce heat, cover and simmer for 20 minutes. Or use your rice cooker.
  • Prepare the cabbage leaves according to Recipe #305376. Remove the tough stem and ribs. It is okay to use a large leaf patched up with a smaller leaf. Save the center of the cabbage and chop it up to use as a bed in your pot.
  • Combine the meat, cooked rice, onion, egg, salt and pepper in a bowl.
  • Stir in half can of tomato soup and mix well.
  • Put about a scant 1/4 cup of filling in each leaf.
  • Roll them up from the stem end folding the sides in so the filling does not fall out.
  • Do not roll too tight, just snug.
  • Use a toothpick to keep them from unrolling in your pot.
  • In a large wide pot, add the remainder of the cabbage, chopped up.
  • This is the bed the little rolls will lay on.
  • Add 1/2 cup tomato juice to the bed.
  • Line up the cabbage rolls on top (It is okay to double stack them if you need to).
  • Mix the rest of the soup with the drained stewed tomatoes and pour over the rolls.
  • Put a lid on the pot and cook on medium heat until the pot boils.
  • Lower heat and continue cooking for 50 to 60 minutes longer until the cabbage leaves are very tender.
  • Keep the heat on low.
  • Keep the rolls warm in your crock pot if you like.
  • Option; bake them in a 325 degree Fahrenheit oven, tightly covered, for two or three hours after being brought to the boil.
  • Check for tenderness of the cabbage leaves.

Nutrition Facts : Calories 225.4, Fat 6.8, SaturatedFat 2.6, Cholesterol 64.5, Sodium 604.3, Carbohydrate 22, Fiber 1.3, Sugar 6, Protein 18.5

HALUPKIS: STUFFED CABBAGE



Halupkis: Stuffed Cabbage image

Provided by Food Network

Categories     main-dish

Time 3h55m

Yield 8 servings

Number Of Ingredients 14

2 large cabbage heads, coarse outer leaves removed
1 1/2 cups rice, uncooked
1/4 pound bacon strips, diced
2 medium onions, diced
2 pounds ground lean beef
2 pounds ground pork
1/2 teaspoon black pepper, ground
2 teaspoons salt
4 eggs, beaten
1/4 teaspoon paprika
1/2 teaspoon celery salt
1 (14.5 ounce) can tomato soup
1 (14.5 ounce) can chicken broth
1 can chopped tomatoes with chiles, optional

Steps:

  • Remove the center core of each head of cabbage. Place in large pot of boiling water. Boil until soft, removing each leaf as it softens. Let leaves cool, then trim the thick rib on each leaf. Reserve 14.5 ounces of the cabbage cooking water.
  • Boil rice in a separate saucepot until half cooked. Drain and set aside.
  • In a large skillet, saute bacon and discard excess fat. Add the onion to the skillet and cook until lightly browned. Chop the bacon into small pieces and add back to the pan.
  • In a bowl combine beef, pork, partially cooked rice, pepper, salt, eggs, cooked onion-bacon mixture, paprika, and celery salt. Measure the mixture with medium sized ice-cream scoop to make each halupki the same size.
  • Preheat oven to 350 degrees F.
  • On each separate cabbage leaf, place 1 scoop of the meat mixture at the bottom of the leaf and roll, tightly tucking the sides to cover the mixture. Line the bottom of a roasting pan (not aluminum) with cabbage leaves that are too dark or to small to use for rolling. Place halupkis in roasting pan, making 2 layers.
  • Combine tomato soup, broth, chopped tomatoes, and reserved cooking liquid and pour over halupki. Cover and bake for 2 to 2 1/2 hours. Add more liquid, if needed.
  • They taste best the next day.

GOLABKI (STUFFED CABBAGE)



Golabki (Stuffed Cabbage) image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 12 to 14 cabbage rolls

Number Of Ingredients 16

One 14 1/2-ounce can peeled tomatoes
4 tablespoons unsalted butter, cubed
Kosher salt
Pinch cayenne pepper, optional
1 1/2 tablespoons kosher salt, plus more for the boiling water
1 large head green cabbage
1 onion, diced
Canola oil, for cooking
1 cup cooked white rice
1 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
2 eggs
1/2 tablespoon freshly ground black pepper
1 cup vegetable stock
Chopped fresh dill and sour cream, for serving

Steps:

  • For the sauce: Heat up tomatoes in a saucepan over medium-low heat until they begin to boil, then remove them from the heat. With an immersion blender, blend in cubed butter one piece at a time until the sauce is smooth and emulsified. Season with salt and a dash of cayenne if you like it a little spicy, but not enough to scare your Mom-Mom.
  • For the cabbage: Bring a large pot of salted water to a boil. Slice off the bottom of the cabbage head and insert the knife around the core to make a square of insertions into the core of the cabbage. (Do not completely core the cabbage.)
  • When the pot is boiling gently, drop the cabbage head in and boil it until outer leaves are softened, 4 to 5 minutes. Remove the cabbage head and wait a minute for it to cool, then begin to gently peel the outer leaves away. When the leaves are no longer soft and they become hard to peel, place the cabbage head back into the boiling water for another 4 to 5 minutes. Repeat removing the leaves and then boiling the cabbage until you get down to the core or the leaves become too small. (It's a good idea to boil extra cabbage leaves so you have the extras just in case the leaves rip.)
  • Saute onions with a dash of canola oil in a saute pan over medium-low heat until onions are translucent. Combine sauteed onions with cooked white rice and allow to cool.
  • Combine ground beef, pork, veal, eggs, onion and rice mixture and salt and pepper in a large stainless steel bowl. Mix until well combined, then set aside. (We'll call this the filling from here out.)
  • Preheat the oven to 425 degrees F.
  • Place 1/4 cup filling into the bottom of a cabbage leaf. Tuck the sides of the leaf in and roll the leaf up and over and make a small package. Place the finished roll seam-side down in a 12-by-10-inch baking pan that's at least 2 1/2 inches deep. Continue with the remaining leaves and filling and tuck them tightly into the baking pan. Pour 1 inch vegetable stock into the bottom of the baking pan. Cover the cabbage rolls with a sheet of parchment paper, then cover in foil. Bake for 25 minutes.
  • Remove cabbage rolls from the oven and turn it down to 325 degrees F. Take off (but reserve) foil and parchment paper. Pour off the vegetable stock (no need to save it; it'll taste like cabbage water...yum). Top the drained cabbage leaves with just enough tomato sauce to coat the top of the cabbage and make a small pool under the rolls. Replace the parchment paper and foil and bake the cabbage rolls 45 minutes more.
  • Serve the finished golabki by topping them with a ladle of the reserved sauce, a little fresh dill, and a dollop of sour cream.

STUFFED CABBAGE ROLLS (GALUMKIS OR GALUMKIS)



Stuffed Cabbage Rolls (Galumkis or Galumkis) image

Saw Tyler Florence make these on one of his shows. They looked very interesting, the end result has been tweaked and changed a bit. They now remind me of the Cabbage Rolls at my mother's house. These are very good and sweet & sour! They are also made with Brown Sugar Splenda. Just a little reminder, these taste better the next day.

Provided by Manami

Categories     One Dish Meal

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 21

3 tablespoons extra virgin olive oil
4 garlic cloves, smashed
3 quarts crushed tomatoes
3 tablespoons white wine vinegar
2 tablespoons brown sugar or 2 tablespoons splenda brown sugar substitute
kosher salt, to taste
freshly ground coarse black pepper, to taste
1 1/4 cups extra virgin olive oil
1 yellow onion, finely chopped
2 garlic cloves, minced
2 tablespoons tomato paste
dry red wine (splash)
2 tablespoons chopped fresh flat-leaf parsley
2 lbs ground lean meat
1 large egg
1 1/2 cups steamed cooked white rice
kosher salt, to taste
freshly fresh coarse ground black pepper, to taste
2 heads green cabbage, about 3 lbs each
24 -30 ginger snaps
8 -10 ginger snaps

Steps:

  • Sauce:.
  • Coat a 3 quart saucepan with the oil and place over medium heat.
  • Add the garlic and saute for 1 minute.
  • Add the tomatoes and cook, stirring occasionally, for 5 minutes.
  • Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes.
  • Season with salt and pepper and remove from heat.
  • Set aside.
  • Cabbage Rolls:.
  • Place a skillet over medium heat and coat with 2 Tablespoons of the olive oil.
  • Saute the onion and garlic for about 5 minutes, until soft.
  • Stir in the tomato paste, a splash of wine, parsley and 3/4 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take off the heat.
  • Combine the ground meat in a large mixing bowl.
  • Add the egg, the cooked rice, and the sauteed onion mixture.
  • Toss the filling together with your hands to combine, season with a generous amount of salt & pepper.
  • Preheat oven to 350°F.
  • Bring a large pot of salted water to a boil.
  • Remove the large, damaged outer leaves from the cabbage and set aside.
  • Cut out the cores of the cabbages with a sharp knife carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or cabbage with onions & noodles).
  • Blanch the cabbage leaves in the pot of boiling water for about 5 minutes, or until pliable.
  • Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling.
  • Next, carefully cut out the center vein from leaves so they will be easier to roll up.
  • Take the reserved outer leaves and lay them on the bottom of small roasting pan, let part of the leaves hang out the sides of the small roasting pan.
  • This insulation will prevent cabbage rolls from burning on the bottom when baked.
  • Break up 24-30 of the cookies and lay them over the leaves.
  • Put 1/2 cup of meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling.
  • Place the cabbage rolls side by side in rows, seam-side down, in a small roasting pan.
  • Pour the remaining sweet and sour tomato sauce over the cabbage rolls.
  • If desired, pour remaining cookies over the top.
  • Fold the hanging leaves over the top to enclose and keep the moisture inches.
  • Drizzle the top with the remaining 2 Tablespoons of olive oil.
  • Bake for 1 hour until the meat is cooked.
  • Enjoy!

Nutrition Facts : Calories 557.8, Fat 34.6, SaturatedFat 5.1, Cholesterol 21.1, Sodium 901.7, Carbohydrate 60.4, Fiber 9.6, Sugar 26.3, Protein 8

More about "galumpkis stuffed cabbage recipes"

GRANDMA’S STUFFED CABBAGE (POLISH GOLABKI ‘GOWUMKI’) …
grandmas-stuffed-cabbage-polish-golabki-gowumki image
Directions. Step 1. Mix the ground meat, onion, rice, egg, milk, salt and pepper. Step 2. Scoop out the core of the cabbage and pour boiling water into it until the leaves become tender. Remove the tender leaves and spread each leaf with …
From dish-ditty.com


SLOW COOKER GOLABKI {STUFFED CABBAGE} - COZY COUNTRY …
slow-cooker-golabki-stuffed-cabbage-cozy-country image
2013-05-02 In a large mixing bowl, combine the beef, pork, garlic powder,pepper, salt, sugar, 1/2 of the onion and rice. Mix until combined. In a small mixing bowl, whisk together the ingredients for the sauce. Slice …
From cozycountryliving.com


FREDA'S AUTHENTIC GOLUMPKI (STUFFED CABBAGE ROLLS) …
fredas-authentic-golumpki-stuffed-cabbage-rolls image
Saute onions in 4 Tbsp. butter until golden. Parboil 1 cup of rice in 1 cup of water with 1 tsp. salt for about 7-8 minutes and let cool. Mix ground meats with sauteed onions. Add Worcestershire, salt and pepper and paprika. Beat eggs with a …
From fredaskitchen.com


STUFFED CABBAGE ROLLS (GALUMPKIS) - WHAT'S COOKIN, …
stuffed-cabbage-rolls-galumpkis-whats-cookin image
2009-02-24 Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the …
From whatscookinchicago.com


POLISH CABBAGE ROLLS {GALUMPKIS} {CELEBRATING OUR …
polish-cabbage-rolls-galumpkis-celebrating-our image
2015-03-24 In a large mixing bowl mix mix ground beef with rice, parsley, egg, salt and pepper. Spoon about 1/4 cup of meat mixture onto the center of a cabbage leaf and roll over once then tuck sides of the leaf in and continue to …
From familytabletreasures.com


GOLUMPKI RECIPE, AUTHENTIC POLISH STUFFED CABBAGE …
golumpki-recipe-authentic-polish-stuffed-cabbage image
2018-04-25 Preheat oven to 350 degrees F. Put cabbage head in a large stock pot, add water to cover and then add white vinegar to the water. Place on stove on high heat and cover, bringing to a boil. Gently boil cabbage until leaves of …
From plattertalk.com


INSTANT POT: STUFFED CABBAGE ROLLS (GALUMPKIS)
instant-pot-stuffed-cabbage-rolls-galumpkis image
2017-11-08 1 1/2 cups steamed white rice. Kosher salt and freshly ground black pepper. 2 large heads green cabbage, about 3 pounds each. In your Instant Pot: Plug in the IP with insert set in place. Press SAUTE and add 2 tablespoons …
From whatscookinchicago.com


GRANDMA’S GOLUMPKI – STUFFED POLISH CABBAGE (GOłąBKI)
grandmas-golumpki-stuffed-polish-cabbage-gołąbki image
2021-08-28 Remove the stalk from the bottom of the cabbage head. Place the cabbage in a large pot filled with 12 cups of water. Cover and place over high heat. Bring to a boil and then reduce the heat to medium. Continue to cook …
From foodfolksandfun.net


CABBAGE ROLLS (GALUMPKIS) - LATEST RECIPES
2010-03-23 To make the sauce: Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
From latestrecipes.net


STUFFED CABBAGE ROLLS (GALUMPKIS) | THRIFTYFUN
2015-09-14 Add the onions, celery, peppers, garlic and carrot. Stirring well. Then add 2 1/2 cups of water, 2 tablspoons of butter, and the Zaterain's Dirty Rice mix, srirring it all well. Cover, reduce heat top simmer for 25 minutes. Remove from the heat, and remove the cover. Let this cool. Let the cabbage leaves cool.
From thriftyfun.com


STUFFED CABBAGE ROLLS - GALUMPKIS - THE BEST CABBAGE ROLLS
PLEASE LIKE, COMMENT AND SUBSCRIBE Join the Wolfe Pit on Facebook - https://www.facebook.com/groups/381019335339668/Stuffed Cabbage Roll Recipe - …
From youtube.com


HOW TO COOK GOLUMPKI (POLISH STUFFED CABBAGE ROLLS) - YOUTUBE
These cabbage leaf rolls are filled with a mixture of seasoned meat and rice. They are draped in tomato sauce and baked. Golumpki are surprisingly delicious....
From youtube.com


AN EASY WAY TO MAKE GALUMPKIS STUFFED CABBAGE
2010-09-27 Step 1: Core the cabbage. Place in boiling water and peel the leaves off with tongs as the leaves loosen up. After removing, trim stem/rib from the leaves. Line the bottom of a casserole dish with the extra leaves (I shredded them). Step 2: Mix the ground beef with your cooked rice. Add in a 1/2 tsp of garlic powder, salt, and pepper.
From weknowstuff.us.com


STUFFED CABBAGE | RECIPE | FOOD NETWORK RECIPES, CABBAGE ROLLS ...
Ina stuffs cabbage leaves with ground chuck, rice and tomato for a hearty, all-in-one meal. Let's Cook: Main Dishes! Polish Cabbage Rolls {Galumpkis} are cabbage leaves stuffed with a mixture of ground meat, spices and rice that are baked in a tomato sauce. Healthy and delicious!
From pinterest.com


GALUMPKIS (AKA STUFFED CABBAGE ROLLS) | MAMA J'S ONLINE …
2012-06-23 Add cooked rice and mix thoroughly. Then, with a slotted spoon, put the above mixture on the bottom of the cabbage leaf near the base of the “spine” roll towards the top folding in sides to keep all stuffing in. Add stuffed cabbage leaves, fitting as tightly together as you can on top in baking dish or roaster.
From mamajs.wordpress.com


EASY GALUMPKIS {CABBAGE ROLLS} IN A CROCK POT - RESTLESS CHIPOTLE
2022-03-20 Next cut the heart out where the stem was. and cut up into the cabbage in a circle - like removing a cork or a plug. Bring about 3 inches of salted water to a boil in a large (tall) pot. Place the cabbage in the boiling water with the cut side down. Cover. Boil for 5 minutes or so.
From restlesschipotle.com


STUFFED CABBAGE ROLLS (GALUMPKIS) - RECIPE CIRCUS
Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan. Preheat the oven to 350 degrees F. Pour the remaining sweet and sour tomato sauce over the cabbage rolls.
From recipecircus.com


AUTHENTIC POLISH GOLUMPKI RECIPE – STUFFED CABBAGE …
Start making the golabki by first half-cooking the rice, followed by boiling the cabbage in salty hot water. Once the cabbage has cooled down, separate the leaves and keep them ready for forming the golabeks. Pin it. Boil the cabbage. Pin it. Separate the …
From polishfoodies.com


AIR FRYER STUFFED CABBAGE ROLLS - THERESCIPES.INFO
2020-07-20 Beef Stuffed Cabbage Rolls - Certified Angus Beef best www.certifiedangusbeef.com. Preheat oven to 375°F and assemble cabbage rolls: place a 1/4-cup of the mixture at the bottom of each leaf; fold sides inward about 1/2-inch, then roll upward toward the top of the leaf. Set each side, seam down into the baking pan. Top rolls with …
From therecipes.info


STUFFED CABBAGE ROLLS GALUMPKIS - ALL INFORMATION ABOUT HEALTHY …
Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan. Preheat the oven to 350 degrees F. Pour the remaining sweet and sour tomato sauce over the cabbage rolls . …
From therecipes.info


STUFFED CABBAGE ROLLS (GALUMPKIS) - FOOD NETWORK
Method. 1) Coat a 3L saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
From foodnetwork.co.uk


STUFFED CABBAGE ROLLS (GALUMPKIS) | PUNCHFORK
Stuffed Cabbage Rolls (Galumpkis), a gluten free recipe from Food Network. 17 ingredients · About 1 dozen · Recipe from Food Network Stuffed Cabbage Rolls (Galumpkis) | Punchfork
From punchfork.com


THE NEW VINTAGE KITCHEN!A VERMONT INNKEEPER'S COLLECTION OF …
2019-08-30 Shred one large head of cabbage (about 2 1/2 quarts packed) and blanch in boiling water for 6 minutes. Drain. Layer half the cabbage on the bottom of a buttered casserole baking dish. Add the filling on top and spread evenly. Add the rest of the cabbage and top with the tomato sauce. You probably won’t use it all.
From vintagekitchen.org


GALUMPKIS (STUFFED CABBAGE ROLLS) – RECIPE WITH PHOTOS, RUSSIAN …
Prepare a sour cream sauce: mix tomato puree, sour cream and water, and pour into a still hot frying pan where the cabbage rolls have just been fried. Quickly add flour, stir well, bring to the boil, put mint or thyme and salt. Cover galumpkis with the prepared sauce and stew under the lid on a low heat or in the oven without a lid for 30-40 ...
From restexpert.com


BEST STUFFED CABBAGE RECIPE - HOW TO MAKE STUFFED CABBAGE …
2022-01-07 Preheat oven to 350°. In a large deep skillet (or large pot) over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in tomato paste and garlic and cook until fragrant, 1 minute.
From delish.com


CABBAGE ROLL CASSEROLE - PLATTER TALK
2019-08-05 See video above to watch this quick and easy recipe come together. Preheat oven 375 degrees. Coarsely shred the cabbage it thick long pieces and set aside. Cook bacon in the oven, allow to cool, coarsely chop and set aside. Dice onion and set aside. Cook rice and allow to cool and set aside.
From plattertalk.com


POLISH STUFFED CABBAGE / GOłąBKI - CUISINES AND SCENES
2018-02-06 Directions. Mix the meats or ground turkey with ½ of the chopped onion, 1 minced garlic clove, 1 tbsp. chopped parsley, and seasonings. Add in the cooked rice.
From gourmetmarichef.com


GALUMPKIS - WELCOME
2020-03-31 Assemble and cook. In a large mixing bowl add your cooked rice and the raw beef. Add in the garlic powder, salt, and pepper. Mix all together and set aside. In a large dutch oven or heavy sauce pot heat the olive oil and butter together over medium low heat. Slice your onion and add into the butter.
From ginashomemadehappiness.com


STUFFED CABBAGE {GALUMPKIS} - RECIPE PETITCHEF
Add white rice to the beef/onion mixture. Season with salt and pepper to taste and 1/4 teaspoon paprika. Clean the cabbage well and cut the core off. Slowly peal each layer off the cabbage until you have 12 leaves . Place a few leaves in the boiling water and cook for 2-3 minutes or until leaves are soft, but not falling apart.
From en.petitchef.com


Related Search