Galumpkis (Stuffed Cabbages)

Galumpkis (Stuffed Cabbages)


"Delicious cabbage rolls stuffed with veal, ground chuck and kielbasa and cooked in a tomato sauce."
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2 h 15 m servings
Serving size has been adjusted!
Original recipe yields 5 servings

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  1. Preheat oven to 375 degrees.
  2. Bring a large pot of salted water to a boil. Add cabbage leaves. Cook until tender. About 4 minutes. Drain and cool, slice off the thick rib on each leaf.
  3. In a saucepan over medium heat combine tomatoes, V8, salt, bay leaf, brown sugar, garlic and thyme. Add pepper to taste.
  4. Bring to a boil and reduce heat and simmer 20 minutes, breaking up tomatoes while cooking.
  5. In a large bowl combine beef, veal, rice, sour cream, parsley and salt.
  6. Melt butter in a large skillet over medium heat, add onion and saute for about 3 minutes, until onion is tender. Add garlic and saute another 2 minutes. Add paprika and allspice and cook another minute. Until fragrant.
  7. Combine beef and onion mixture and add pepper to taste.
  8. Place about 1/2 cup beef mixture onto each leaf and roll up, folding ends over as you roll. Place seam side down into a 9x13 glass casserole dish or Dutch oven. Add Kielbasa.
  9. Pour sauce over cabbage rolls and cover tightly with foil.
  10. Bake for 1 hour. Remove foil and bake another 30 minutes or until cabbages are lightly browned.


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