Stuffed Cabbage Rolls (Galumpki’s)

My Aunt Asked me to repost the Galumpki’s I posted from last weekend on Facebook.  My dad is of Polish Heritage and Galumpki’s which are polish cabbage dumplings are one of my favorite traditional dishes.  I tried my shot at it, they turned out well.  I no longer eat beef/red meat so I used 1/2 turkey, and 1/2 ground pork as a substitute.  Note: If you don’t want the sour taste leave out the vinegar.  I slightly modified Recipe courtesy of Tyler Florence

Gołąbki topic on Wikipedia


Sweet and Sour Tomato Sauce:
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper


I also added Fresh Basil and thyme to both the sauce and meat.

Cabbage Rolls Meat Stuffing:
2 tablespoons extra-virgin olive oil
1 yellow onion, chopped (I used green scallions)
2 garlic cloves, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley ( I used fresh basil and thyme)
1 pound ground beef or Turkey (I used 85% lean Ground Turkey)
1 pound ground pork
1 large egg
1 1/2 cups steamed white rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each

To make the sauce:
Coat a 3-quart saucepan with the oil and place over medium heat.
Add the 2 garlic cloves and sauté 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.
Place a skillet over medium heat and coat with 2 tablespoons of the olive oil.
Sauté the onion and garlic for about 5 minutes, until soft.
Stir in the tomato paste, a splash of wine, parsley,
and 1/2 cup of the prepared sweet and sour tomato sauce,
mix to incorporate and then take it off the heat.

To make the meat filling:
Combine the ground meat in a large mixing bowl.
Add the egg, the cooked rice, and the sautéed onion mixture.
Toss the filling together with your hands to combine,
season with a generous amount of salt and pepper.

To Prepare the cabbage leaves:
Bring a large pot of salted water to a boil.
Remove the large, damaged outer leaves from the cabbages and set aside.
Cut out the cores of the cabbages with a sharp knife
and 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 whatever.)
Blanch the cabbage leaves in the pot of boiling water for 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 the leaves so they will be easier to roll up.


Filling the Leaves (blankets):
Take the reserved big outer leaves and lay them on the bottom of a casserole pan,
Let part of the leaves hang out the sides of the pan.

This insulation will prevent the cabbage rolls from burning on the bottom when baked.
Use all the good looking leaves to make the cabbage rolls.

Put about 1/2 cup of the 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 casserole pan.
Preheat the oven to 350 degrees F.

Pour the remaining sweet and sour tomato sauce over the cabbage rolls.
Fold the hanging leaves over the top to enclose and keep the moisture in.
Drizzle the top with the remaining 2 tablespoons of olive oil.
Bake for 1 hour until the meat is cooked.


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