Recipe by The Magpie
"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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2 large heads
sage pork sausage
1 1/2 pounds
lean ground venison or beef
minced garlic, or to taste
onions, coarsely chopped
uncooked white rice
red pepper flakes
Salt and pepper to taste
2 (14.4 ounce) cans
whole tomatoes with juice
2 (15 ounce) cans
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 :)
I make (galupke') i am slovak. Very similar. I make mine on top of the stove. I layer the rolls in lrg. Pot, in between layers i put the small unusable leafs and chopped whole tomatoes. When you are done with layers add water till you see it in the pot, then cover partially bring to a boil then simmer for a couple hrs. I lay some keilbasa pieces on top toward t e end. The vest part is the Kapusta, which is the loose cabbage that you have put in between the layers and the juice, like cabbage soup. I am 72yrs old and this is how my Bubbi made this and she was born in Slovakia and this is how the Bubbies (now me)make it in the church, we teach the young ones to keep the tradition going, also baked goods from the old country and well everything.
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.
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!
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.
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.
Delecious and filling. Great meal for a dish to pass gathering. I like to add some V/8 for a little spicer dish
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Guluptsie (Cabbage Rolls)
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 496
** Calories from Fat: 170
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