Polish Cabbage Rolls {Galumpkis} {Celebrating Our Heritage Series} (2024)

March 24, 2015 by Nicole Crocker 35 Comments

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Welcome back to {Celebrating Our Heritage Series}!

When I think of Polish food this is always the first recipe that pops into my head! Polish Cabbage Rolls {Galumpkis} are cabbage leaves stuffed with a mixture of ground meat, spices and rice that are baked in a tomato sauce. Healthy and delicious!

Grammy’s Galumpkis were a staple in our house. In fact I remember them being served on a regular basis at our weekly Sunday dinners.

I was never a fan of Galumpkis as a kid. Grammy would always disapprove of this and tell me “You don’t know what good is!”. Apparently she was right! But I know what good is now!

Her recipe for Galumpkis is delicious and very healthy too. You could eat them as a main dish or serve it as a side.

Grammy made these all the time along with a million other dishes on her weekly Sunday dinner menu. If we were lucky she would make Galumpkis and her Kielbasa filled {Potato Dumplings}!

I made these on a Sunday afternoon. My family was so impressed!

They looked and tasted just like Grammy’s. I remember thinking the same thing when Grammy made them. I always thought it was so much work and she was slaving for hours in the kitchen making them.

They were actually quite easy to make though and I’m looking forward to making them again.

Polish Cabbage Rolls {Galumpkis} are cabbage leaves stuffed with a mixture of ground meat, spices and rice that are baked in a tomato sauce. Healthy and delicious!

Course Main Course

Cuisine Polish

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 galumpkis

Calories 219kcal

Author Nicole Crocker

Equipment

Ingredients

1 Head of cabbage
1 pound Ground beef or turkey
1 Large egg
3/4 Cup Uncooked long grain rice ,can also be precooked (if using brown rice you should precook as its cook time is longer)
1/4 Cup ,chopped fresh flat leaf parsley
1 teaspoon Salt
1 teaspoon Pepper

For the sauce

1 ,28 ounce can Crushed tomatoes
Salt and pepper to taste

Instructions

Preheat oven to 375 Degrees F.
Fill a large stock pot with water and bring to a boil. Add whole head of cabbage and simmer until leaves begin to loosen and can be easily removed from head. (Once outer leaves are removed you may need to leave cabbage in a bit longer to loosen the leaves that were covered)
Once leaves are removed and cool enough to handle remove the hard vein from center of each cabbage leaf.
In a large mixing bowl mix mix ground beef with rice, parsley, egg, salt and pepper.
Spoon about 1/4 cup of meat mixture onto the center of a cabbage leaf and roll over once then tuck sides of the leaf in and continue to roll up to encase the meat mixture.
Place in a casserole dish with the seem side down.
Continue until you use all of your meat mixture. You may not use all of the cabbage leaves depending how big the head of cabbage is.
Pour crushed tomatoes over cabbage rolls and season with salt and pepper
Cover casserole with foil and place in oven for 30-40 minutes.
Remove foil and serve.

Nutrition

These Polish Cabbage Rolls {Galumpkis} are a great side dish for any buffet and would be a great addition to you Easter spread!

Make sure you stop by on Thursday when I will be sharing one of Grandpa’s Lithuanian traditions! Until then here are some more of Grammy’s tasty authentic Polish recipes for you to try! Just click on the picture for the recipe.

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