Guluptsie (Cabbage Rolls) Recipe - Allrecipes.com
Guluptsie (Cabbage Rolls) Recipe
  • READY IN 4 hr

Guluptsie (Cabbage Rolls)

Recipe by  

"I remember my grandmother making these on special occasions, usually when she had a lot of hands to help her! This is time consuming but most excellent, and the rolls freeze well for later consumption."

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Ingredients Edit and Save

Original recipe makes 60 rolls Change Servings
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  • PREP

    2 hrs
  • COOK

    2 hrs
  • READY IN

    4 hrs

Directions

  1. Bring a large amount of water to a boil in a large stockpot over high heat. Remove cores from the cabbages with the tip of a paring knife, leaving the heads intact. Place the cabbages into the boiling water, and set aside to soften.
  2. In a large skillet, brown the beef, sausage, and venison in batches over medium-high heat. Drain the meat in a colander. Using a little of the grease from the meat, stir in the onions and garlic; cook until softened and translucent. Stir in the rice, and cook until the rice has begun to brown. When the rice has browned, mix it together with the browned meat, red pepper flakes, and dill in a large bowl; season to taste with salt and pepper.
  3. Remove the heads of cabbage from the hot water. Remove the softened outer leaves, and rinse with cool water. Set the firm, small, inner leaves aside.
  4. Preheat oven to 350 degrees F (175 degrees C). Butter two 9x13-inch casserole dishes.
  5. Lay a cabbage leaf flat on a work surface with the inside of the leaf facing up, and the core-side facing you. Place 1 to 2 tablespoons of the meat mixture on the bottom part of the leaf. Roll the leaf about halfway, then fold in the sides, and finish rolling all of the way. Place into the prepared dish, seam-side down. Repeat with remaining ingredients.
  6. Roughly chop the remaining inner leaves, and sprinkle over the cabbage rolls. Pour the canned tomatoes (with juice) into a bowl and crush by hand into 1/2-inch pieces. Stir in the tomato sauce and chicken broth. Pour this evenly over the rolls, and cover them with aluminum foil.
  7. Bake in preheated oven until the rice has softened, and the juices are bubbling, about 2 hours.
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Reviews More Reviews

Most Helpful Positive Review
Oct 30, 2009

My mother-in-law from Poland and I have watched and learned how to make it. Only changes I do are - I use 60% ground beef to 40% ground pork. Basically like what some would use for a meat loaf mixture. Also I brown a chopped onion with about 4-6 slices of bacon and add to the meat/rice mixture. When you boil the cabbage leaves, save the water that it is cooked in and use instead of chicken broth. My mother in law insists on this step! Great to make a day ahead of company and reheat, the flavors are even better :)

 
Most Helpful Critical Review
Oct 17, 2007

This was a big dissapointment. i didn't have any venison, but used sausage and beef. everything else was the same. it was the blandest, most flavorless thing i've ever had in my life. it's like all the flavors canceled each other out. never again!

 
Mar 12, 2007

I love these! Although , I do not bake mine. I just let them simmer in tomato sauce for about an hour. They are great with sour cream!

 
Mar 15, 2010

A great starter recipe. I used 1.5 pounds of ground beef and 1 pound of ground pork. Since I reduced the portion of meat, I also reduced the amount of rice to 1.5cups. To perk up the flavor I used 4 cloves of garlic. I also seasoned the meat well when cooking, with onion powder, garlic powder, a pinch of celery seed, salt and pepper. To the meat/rice mixture I included a few splashes of V8 (until moistened). To the tomatoes I substituted the chicken broth for water in which the cabbage was cooked in. I also added approximately a cup of V8 to the tomato sauce. I only made one pan and it cooked perfectly in 1.5 hours. Served with sour cream and it made a delightful meal with plenty of left overs.

 
Aug 18, 2009

I will definitely be making this again!!! Because some of the other reviewers said it came out bland, I did add some spices to the meat mixture as well as the can of V8 others suggested. I put in Basil, Rosemary and a little extra dill weed. I also omitted the extra 1 1/2 pounds ground beef and was able to squeeze it all in one pan. I didn’t have veal and didn’t want to completely overwhelm the pork flavor with too much beef. My husband loved the way it came out. I was looking for a Sarmale recipe because he is from Romania but this came pretty close. The cabbage just isn’t as salty as Sarmale but the meat was delicious. oh, one more thing! I would recommend serving with a dollop of sour cream. It really adds to the flavor.

 
Jan 16, 2007

Delecious and filling. Great meal for a dish to pass gathering. I like to add some V/8 for a little spicer dish

 
Feb 10, 2013

It is spelled Gwumpkies in polish. Great recipe. As for the critical review this recipe is very traditional except for the sage pork sausage and comes from poor regions in the old country (Europe) and is bland because there was very little money for anything. I like to perk up the flavor myself. For a recipe this size here's how, first don't drain the meat dry in a colander leave some fat in, use at least 1-tsp salt in the meat, in the sauce add the following, 2-tsp salt, 1/3 cup brown sugar, and my secret ingredient is ketchup to taste about 3/4c. However you could also use 1/4 to 1/2c apple cider vinegar or a(small or large) can of sour kraut instead of ketchup. The ketchup, vinegar or kraut really step up the flavor and give that little twang to the taste buds. I feel the need here to remind people, start with less you can always add more.

 
Jan 14, 2007

My version only uses turkey or beef, but this is a winner! My mom is of Lithuanian descent, and these are always a special treat for dinner!

 

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Nutrition

  • Calories
  • 496 kcal
  • 25%
  • Carbohydrates
  • 46.6 g
  • 15%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 7.8 g
  • 31%
  • Protein
  • 35.8 g
  • 72%
  • Sodium
  • 957 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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