Galumpki (Polish Stuffed Cabbage Recipe) (With Video)

Stuffed Cabbage Video

9:50

Servings:

Martha’s mother’s galumpki recipe is a Kostyra family favorite. Martha learned to make this Polish stuffed cabbage dish from watching her mother, Big Martha, who had learned it from her mother. Cabbage leaves are filled with a mix of ground beef and ground pork along with rice, onions, garlic, green bell peppers, and celery. Then the cabbage rolls are layered in a Dutch oven. A simple tomato sauce is poured over the top, and they cook on the stovetop in about an hour. Right before serving, the sauce is enriched with sour cream, finishing this hearty favorite in delicious style.

Two stuffed cabbage rolls on a plate with sauce and dollops of cream accompanied by a fork on a striped napkin — Jake Sternquist

Steps for Making Stuffed Cabbage Rolls

Cooking the leaves: Before you can assemble the rolls, you'll need to cook the leaves. Do this by boiling the entire head—core removed—until the outer leaves soften. Pull them off, then repeat the process until all leaves are softened. You'll also want to cut out the thick center vein of each leaf which will make filling and rolling much easier.

Making the filling: While the cabbage boils, make the filling by sautéing onion and garlic, then combining it with ground meat, celery, bell pepper, dried parsley, and rice.

Rolling the leaves: To assemble the rolls, you'll add a scoop of filling in the center, then fold in the sides and roll the leaf up. Be sure to note overfill the rolls to prevent bursting—aim for about a third of a cup in each.

Cooking the rolls: The final step is simmering the rolls in a mixture of tomato sauce and reserved water from cooking the cabbage (why let it go to waste?). Lining the pot with a few cabbage leaves keeps the bottom rolls from scorching while adding grated from apple on top lends a delicious, can't-put-your-finger-on-it sweetness.

When preparing the rice for this recipe, don't cook it until it's fully tender or it may become mushy later on. Instead, undercook it by a few minutes—the grains should be softened and no longer crunchy but still have a bit of bite to them, similar to very al dente pasta.

The Right Cabbage for This Recipe

We call for a head of green cabbage here, which is sturdy, readily available, and can keep for up to two months in the fridge. For a more special look, try using savoy instead—green cabbage's frilly, more tender cousin. Both will hold the filling well and cook in roughly the same amount of time.

Directions

Ingredients for making stuffed cabbage including cabbage ground meat spices tomato sauce rice and vegetables on a cutting board — Jake Sternquist

Core cabbage and cook briefly in boiling water; remove outer leaves:

Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves.

Jake Sternquist
Cook cabbage until remaining leaves are tender; remove center vein from leaves:

Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan.

Jake Sternquist
Cook onions and garlic:

In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes.

Jake Sternquist
Mix filling:

In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine.

Jake Sternquist
Stuff cabbage leaves:

Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.

Jake Sternquist

Jake Sternquist

Jake Sternquist
Line Dutch oven with reserved outer leaves:

Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven.

Jake Sternquist
Make tomato sauce and add to pot; sprinkle apple over:

In a large bowl, combine tomato puree and the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves.

Jake Sternquist
Cook:

Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
Add sour cream to sauce and serve:

Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to Dutch oven, and stir to combine. Serve with additional sour cream.

Jake Sternquist

Jake Sternquist

How to Store and Reheat Leftovers

Leftover stuffed cabbage can be refrigerated in an airtight container for up to 4 days. Reheat them gently in a covered saucepan over medium heat until hot throughout. You can also bake them, covered, at 350 degrees Fahrenheit or microwave individual portions, if desired. No matter how you reheat them, be sure to add some of the tomato mixture to keep the rolls from drying out, adding a splash of water if needed to loosen the sauce.

What to Serve With Stuffed Cabbage Rolls

Containing protein, a vegetable, and a starch, these stuffed cabbage rolls are a complete meal on their own but you can certainly add a side of mashed potatoes, buttered egg noodles, or crusty bread for soaking up the delicious sauce. For a bright and fresh accompaniment, consider serving some crisp greens with Martha's go-to vinaigrette, our tangy green beans, or a crunchy cucumber salad with sour cream and dill.