Galumpkis, Halupkis or just plain Stuffed Cabbage Rolls

No matter what you call these cabbage rolls, they are a delicious Eastern European dish that my family loves! I made them the other night using a slow cooker or crock pot and they were the best I ever made. I swear the time cooking helps to meld the flavors together and that is why they were so yummy.

Total cooking time 7 hrs....total cooking time in slow cooker 6 1/2 hours.

1 lb ground meat ( I use Turkey)
1 onion chopped
1 cup cooked rice (I cook mine in chicken bullion or stock)
3 cloves of garlic, minced
1 head of green cabbage
1 28 oz can of whole tomatoes, or about 5-6 medium tomatoes with skins removed
2 c. chicken broth (or beef broth if using ground round or sirloin)
salt, pepper and onion powder to taste

In large pot bring water to a boil and add the cabbage whole to the water. Let boil for about 3-5 minutes, just long enough for the leaves to become soft and mailable. Remove cabbage from pot using tongs or you can drain off the hot water reserving a cup and cool cabbage by adding cold water to the pot.

In mixing bowl, mix the meat with the cooled rice and season with salt, pepper, and onion powder. 

Place one cabbage leave on surface of the working area. Make a small meatball and place in the center of the cabbage leaf and then fold the sides up and then beginning with the end opposite the spine of the leaf, begin to roll up the meatball with cabbage and secure with a toothpick. Repeat until all the meat is used.

Then take remaining cabbage and chop. In large pan saute the onion and garlic in 1/4 cup of the broth until soft. Then add remainder of the broth along with the tomatoes and let cook on the stove top for about 30 minutes.

In a slow cooker, place the wrapped cabbage leaves on the bottom and then pour the tomato mixture over top to cover. If it doesn't cover add some of the reserved cabbage water and season with salt and pepper. Cook on high for 3 hours then cut back to low for the remaining 3 1/2 hours.

I had made 13 Galumpkis and all but two were gone at the end of dinner Tuesday night. I actually had to stop the kids from eating them so Chris had some to take for lunch on Wednesday. This is a great comfort food and very inexpensive to make. It just takes a little practice in rolling up the meat in the cabbage, but otherwise a very simple meal. 

Serve with mashed potatoes and loads of love!!!
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  1. I love the and make them often Barbara. My mother was of Ukrainian decent and we grew up eating these at least once a week. When I was very young I would not eat the cabbage, just the stuffing, Now I often make them with Napa cabbage which I like the best!

  2. I've have heard of all these names but here, they are mainly called Piggies!! LOL!!


  3. Thanks a lot for the recipe you have shared in your blog post. I really adore eating cabbages coz’ I enjoy munching them. Also, try considering their nutritional value; it contains sulforaphane that increases the production of enzymes that reduces the risk of cancer. Thanks again for the yummy tip!

  4. I LOVE stuffed cabbage...this post made me hungry!!

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