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."
Watch video tips and tricks
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 :)
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!
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!
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 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.
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!
Exactly the way my mother makes it. Like the above reviewer,I also add V-8 juice, it really makes a difference!
* 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 from Fat: 170
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
These stuffed cabbage rolls make a great dinner for a crowd.
See how to make beefy, saucy cabbage rolls in the slow cooker.
See how to make sensational lamb-stuffed cabbage rolls.