Reviewed: Jan. 15, 2013

This was good. I can see why some people said it was a little bland though, just add a little salt and pepper to the top of the galuskies before serving. I might also add a little more sausage next time. It was very good though, thanks.

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Reviewer:

Ilikefrenchies

Cooking Level: Intermediate

Reviewed: Jul. 17, 2007

An even better recipe than I grew up with in Hays, KS!! Even my husband ate them, and he never liked the ones I had made before! Thanks!

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8 users found this review helpful

Reviewer:

Chrissy

Reviewed: Jan. 28, 2008

I grew up in Gove County so I know all about the Galuskies!!! I still live in the area and love eating them! Great recipe!

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8 users found this review helpful

Reviewer:

RACHELKJ2

Cooking Level: Intermediate

Living In: Hill City, Kansas, USA

Reviewed: Nov. 28, 2008

These were SO GOOD! I made them for Thanksgiving "appetizers". only one person said they would try it. 5 people raved and asked not only for leftovers but the recipe as well. The stuffing is superb and I will make to stuff other things as well.

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Reviewer:

Nella

Cooking Level: Expert

Home Town: Hopkins, Minnesota, USA

Living In: Mound, Minnesota, USA

Reviewed: Jun. 22, 2011

My recipe for this is almost as good, passed down to me from my German grandmother who grew up in Ellis County Ks. We don't puree the sauerkraut and trying it both ways I like it better not pureed. We make them into round balls held together with a toothpick instead of rolling into cylinders. Also try adding a lot more onion. This is so good! Especially when the weather is cold.

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Reviewer:

Anastasia

Reviewed: Sep. 18, 2011

finally! someone who knows the value of hard work and we can recognize payoff yummmm! Been looking for this forever! Only difference (we're german) recipe calls for l/2 pork, l/2 beef. Love you Paper_boy21!!!

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4 users found this review helpful

Reviewer:

Purpleeins

Reviewed: Dec. 11, 2011

I agree with one other reviewer to add more onion, but aside from this - it was great! Just as I remember from childhood! Keep in mind that this recipe makes a ton. I cut it half and still had plenty for both hubby and myself for a couple of meals.

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Reviewer:

sizzleme

Living In: Corpus Christi, Texas, USA

Reviewed: Feb. 12, 2013

Made these tonight. I've always been a big fan of Middle Eastern style cabbage rolls, so these looked like a nice change to a familiar theme. I basically made the recipe as written with the only changes being the spices I added to the meat as it was cooking. I added Nutmeg, Allspice, Garlic powder, Sage, and a small amount of Ginger. Had I not added the spices, this dish would have been considerably more bland. With the spice additions, and the accuracy of the directions given, I give this recipe a solid 4 stars. In addition, I made a creamy mustard sauce to go with the rolls.

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Reviewer:

goomer

Cooking Level: Intermediate

Home Town: Chatsworth, California, USA

Reviewed: Jul. 22, 2012

In traditional German fashion (and midwestern in my experience, for that matter), there isn't much flavor. The taste of the cabbage is long boiled out, as is the flavor of the filling. Before I baked it, I was really excited about the stuffing, but after an hour and a half in the oven, it was pretty much a consistent flavor throughout. It was edible, filling, and rather healthy for the large amount of meat in it, but I wouldn't make this again.

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Reviewer:

Kitsune89

Reviewed: Oct. 15, 2012

There was a lot left to be desired for flavor. Kicking it up on the spices would definitely help. The texture was great. The cabbage was cooked perfectly for working with. I might try this again but definitely not as written, I will add typical sausage flavors to the mixture. Also, I might add a bit more sauerkraut.

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1 user found this review helpful