Ingredients

How to make it

  • Core and boil the cabbage first. You are boiling for about 5 minutes - just to make the cabbage leaves pliable.
  • While the cabbage is boiling, prepare the tomato sauce.
  • Saute the garlic and pesto in a skillet for 1 minute.
  • Add the tomatoes and cook, stirring occaisionally for about 5 minutes
  • Add the vinegar and sugar and simmer until the sauce thickens (this is a good place to taste the sauce - we like ours a little tart)
  • Season with salt and pepper and remove from heat.
  • By now your cabbage should be done.
  • Take the cabbage out of the water, run under cold water, and gently start taking the leaves off of the head. (if you overboiled your cabbage this will result in the leaves shredding.)
  • Lay out the leaves flat (like sheets of paper)
  • Cut out the vein from the backside of the leaf (this will make it really pliable)
  • The bigger leves will be used for the bottom of your pot and the top of your pot, so put those really big leaves aside.
  • Make the filling:
  • Saute the onion and garlic until the onion is soft (if you can carmelize them a little this adds extra flavor to the filling)
  • Stir in the parsely and a little of the tomato sauce (about 1/4 cup)
  • Combine this mix with your meat in a large bowl.
  • Add the egg and cooked rice.
  • Mix well with your hands, seasoning with salt and pepper if desired.
  • Take the mix in small palm sized chunks and place one chunk in the middle of a cabbage leaf. Roll the end up so it curls around the maet and then tuck in each side, covering the meat, and then roll the cabbage leaf up completely. (You should not see any meat)
  • Continue rolling until all of your meat mix is gone.
  • Dividing the big leaves in half, place the big leaves in the bottom of your pan.
  • I was taught to use a big stock pot or dutch oven on top of the stove for cooking, but I have used a crockpot, or baked them before.
  • Place the cabbage rolls on top of the big leaves
  • Pour the sauce over the rolls and add water if needed to cover the rolls completely.
  • Place the other big leaves on top of the rolls, tucking them in.
  • Cook for about 3-4 hours on low heat.
Making the Meat Mix   Close
Putting the Meat Mix in the Cabbage Leaf   Close
Cuuting out the Vein in the Cabbage Leaf   Close
One Rolled Cabbage Leaf   Close
Putting All of the Rolls in the Pot   Close
Covering the Rolls with the Sauce and the Top Layer of Big Leaves   Close

Reviews & Comments 10

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    " It was excellent "
    awesometakespractice ate it and said...
    this recipe is great. the only thing is that 2 TBSP of vinegar is not nearly enough - i probably tripled it by the time i got it tangy enough for my taste. other than that tweak, it was a top notch dish - thanks!
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    " It was excellent "
    mommyluvs2cook ate it and said...
    This is a yummy recipe!! Used my fresh cabbage from the garden. Cut back the cook time though... More in the IMI ----> Stuffed Cabbage Rolls Galumpkis 2/1/13
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  • crazycookinchick 4 years ago
    I had galumpkis at this German restaurant in town and OOOOOHHHHHH love at first bight. Ohhhh my! The only thing missing is the spaetzle. They served them with spaetzle. How do you make that stuff??? I look forward to trying this. One of my friends wants to give me buffalo meat so I have a feeling I may make them with that and throw em into the crockpot!!!
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    " It was excellent "
    trigger ate it and said...
    I love the sauce of your recipe the apple cyder vinegar and pesto is and interesting addition.
    Your rolls a re perfectly formed and that venison is a nice change.
    Flagged as beautiful!
    Five forks for a wonderful recipe and a big smile too :)
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    " It was excellent "
    jimrug1 ate it and said...
    We also have a Lebanese version of these. Your recipe sounds super good. I like your tomato sauce. Great step by step pics too. Thanks for sharing it...;-)~~
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    " It was excellent "
    gagagrits ate it and said...
    I was raised on cabbage rolls, always a favorite in our house,and I always bake them, beautiful pictures and great instructions....:)
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    " It was excellent "
    peetabear ate it and said...
    great directions... I usually make up some to freeze when the tomatoes and cabbages are at their peak in the fall... nice to have on a cold winters night...^5
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  • granni 5 years ago
    I've never made cabbage rolls, but have ate them and lov'm. I've saved this recipe to try. Thank's for the post...they look so good.
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    " It was excellent "
    juels ate it and said...
    I grew up on cabbage rolls! Huge comfort food for me! I love your pictures, great job! The sauce sounds delish too!
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    " It was excellent "
    goblue434 ate it and said...
    Love Cabbage Rolls and These May Be My New Favorite. Sounds Really Tasty. Thnx For Sharing.
    Steff
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    " It was excellent "
    lacrenshaw ate it and said...
    My Russian grandmother use to make these, as did pieplate's. I have made them also and they are definitely a labor of love, Angelina. Perhaps this would be a good project on hubby's holiday from work tomorrow. What a great dinner! My thanks and my 5, angelina.
    Lorraine
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    " It was excellent "
    pieplate ate it and said...
    Pesto is a very nice thought. I have a long-time warm fuzzy for stuffed cabbage rolls, a fave of my maternal grandmother.
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