Traditional Polish Galumpkis Recipe

Ingredients

1 large head of green cabbage
1 lb ground beef
1/2 lb ground pork
1 cup cooked rice
1 medium onion, finely chopped
2 cloves garlic, minced
1 egg
1 teaspoon salt
1/2 teaspoon black pepper
1 can (14 oz) tomato sauce
1 can (14 oz) diced tomatoes
1/2 cup water
1 tablespoon sugar
2 tablespoons lemon juice
2 tablespoons cornstarch mixed with 1/4 cup cold water

Steps and instructions

Preheat your oven to 350°F (175°C).
Remove the core from the cabbage and place the whole head in a large pot filled with boiling, salted water. Cover and cook for 3 minutes, or until softened enough to pull off individual leaves. You’ll need about 18 leaves.
When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
Mix ground beef, ground pork, rice, finely chopped onion, garlic, egg, 1 tsp salt and 1/2 tsp black pepper in a large bowl.
Place about 1/4 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.
Place all of your cabbage rolls seam side down in a baking dish.
Mix tomato sauce, diced tomatoes, water, sugar, and lemon juice in a bowl and then pour over the cabbage rolls.
Bake in the preheated oven for about 1 hour.
After 1 hour of baking, carefully remove the tray from the oven and pour the sauce over the cabbage rolls.
Place the tray back in the oven and cook for an additional 30 minutes.
Once fully cooked, allow to cool slightly before serving.
If desired, thicken the sauce with the cornstarch water mixture on the stove over medium heat until desired consistency is reached.

Tools for making

Large pot - For boiling the cabbage leaves.
Paring knife - To remove the thick center stem from each cabbage leaf.
Baking dish - To arrange and bake the cabbage rolls.
Mixing bowl - For combining the ground meat and other ingredients.
Saucepan - To thicken the sauce, if desired.
Measuring cup - To accurately measure ingredients.

Recipe variations

Vegetarian Option: Replace the ground beef and ground pork with a meat substitute such as textured vegetable protein (TVP) or chopped mushrooms.
Vegetable Variation: Add diced vegetables such as carrots, bell peppers, or zucchini to the meat mixture for added flavor and texture.
Gluten-Free Option: Substitute cooked quinoa or gluten-free breadcrumbs for the rice in the filling.
Spicy Twist: Add diced jalapenos or crushed red pepper flakes to the meat mixture for some heat.
Sauce Variation: Experiment with different sauces such as marinara sauce, barbecue sauce, or a combination of tomato sauce and cream sauce.
Grain-Free Option: Replace the rice with cauliflower rice or shredded zucchini in the filling.
Cheese Lover's Twist: Sprinkle shredded cheese on top of the cabbage rolls during the last 10 minutes of baking for a cheesy crust.
Herb Infusion: Add fresh herbs like parsley, dill, or basil to the meat mixture or the sauce for an aromatic twist.
Smoky Flavor: Incorporate smoked paprika or liquid smoke into the meat mixture for a smoky undertone.
Asian Fusion: Replace the tomato-based sauce with a sweet and tangy soy-ginger glaze for an Asian-inspired twist.

Recipe overview

Galumpkis, also known as stuffed cabbage rolls, are a classic dish enjoyed in many parts of the world, with each region adding their own unique twist. This recipe pays homage to traditional Polish galumpkis, featuring a hearty filling of ground beef, pork, rice, and onion, all wrapped up in tender green cabbage leaves and baked in a tangy, tomato-based sauce. The process of making galumpkis is a labor of love: first, the cabbage leaves need to be carefully softened and prepared; then the meat and rice filling is mixed and rolled into the leaves; finally, the rolls are tucked into a baking dish, slathered with sauce, and cooked to perfection in the oven. The result is a comforting, flavorful dish that's sure to impress at your next family gathering or dinner party. This recipe yields about 18 cabbage rolls, perfect for serving a crowd or for enjoying as leftovers – they taste even better the next day! Get ready to roll up your sleeves and create something delicious!

Common questions

Can I use a different type of meat? Yes, you can use different types of ground meat or even a combination of meats, such as beef, pork, veal, or turkey.
Can I use cooked rice or should it be uncooked? It is recommended to use cooked rice in this recipe.
Can I substitute the cabbage with another vegetable? Cabbage is a traditional choice for galumpkis, but you can experiment with other leafy greens like kale or Swiss chard if desired.
How do I prevent the cabbage rolls from falling apart? Make sure to blanch the cabbage leaves in boiling water to soften them before rolling. This will make them more pliable and less likely to tear.
Can I make this recipe ahead of time? Yes, you can assemble the cabbage rolls ahead of time and refrigerate them before baking. Simply cover the baking dish tightly with foil and keep it in the fridge until you are ready to bake.
How can I make the sauce thicker? If you prefer a thicker sauce, you can mix cornstarch with cold water and add it to the sauce. Heat the sauce on the stove over medium heat, stirring continuously, until it reaches the desired thickness.
What can I serve with galumpkis? Galumpkis are often enjoyed with mashed potatoes, crusty bread, or a side of vegetables. Pickles or sauerkraut can also be served as accompaniments.
Can I freeze galumpkis? Yes, galumpkis can be frozen for later consumption. Make sure to cool them completely, portion them into airtight containers or freezer bags, and label with the date before placing them in the freezer.

Serving dishes and utensils

Baking Dish - A large baking dish is needed to hold the cabbage rolls and sauce during baking.
Paring Knife - A paring knife will be useful for removing the thick center stem from the cabbage leaves.
Large Pot - A large pot is required for boiling the cabbage head to soften the leaves.
Mixing Bowl - A mixing bowl is needed to combine the ground beef, ground pork, rice, and other ingredients.
Spatula - A spatula will come in handy for transferring the cabbage rolls to the baking dish.
Bowl - A bowl is necessary for mixing the tomato sauce, diced tomatoes, water, sugar, and lemon juice.
Measuring Spoons - Measuring spoons are helpful for accurately measuring salt, black pepper, sugar, and lemon juice.
Cornstarch - Cornstarch is required for thickening the sauce, if desired.
Whisk - A whisk will help in mixing the cornstarch with cold water to create a slurry.

Origin stories

Galumpkis, also known as stuffed cabbage rolls, are a beloved dish in Poland and many other Eastern European countries. This culinary tradition dates back centuries and has seen various iterations across cultures. The name "galumpki," interestingly enough, means "little pigeon" in Polish. Despite the name, there is no poultry in the dish. It is believed that the name came about because the rolls were originally served in a broth that contained pigeon meat. Just imagine, these humble cabbage rolls, filled with savory meat and rice, carry with them the echoes of kitchens from centuries past, where cooks carefully wrapped the filling in cabbage, just as we do today. Yet, despite the changes and variations, the heart of the dish still remains – a simple, hearty meal that nourishes not only the body but also the soul.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.