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stuffed cabbage rolls & kraut hungarian galumpkis

(4 ratings)
Recipe by
Deb Crane
Eagle, WI

My Grandmothers each had 2 very different stuffed cabbage roll recipes. This recipe is the Hungarian version using sauerkraut as well as cabbage. These are even better the next day! Both my Hungarian Grandma as well as my Polish Grandma would serve their version often.

(4 ratings)
yield 8 /10
method Stove Top

Ingredients For stuffed cabbage rolls & kraut hungarian galumpkis

  • 1 large or 2 medium heads green cabbage
  • 3 lb
    ground beef
  • 1 lb
    ground pork
  • 2 c
    regular rice (not instant)
  • 2 Tbsp
  • 2 Tbsp
  • 1 tsp
  • 1 tsp
    garlic powder
  • 2 Tbsp
    sweet paprika (use a good quality paprika)
  • 3 Tbsp
    cornstarch mixed with a little cooled water from the boiled cabbage)
  • sour cream for serving

How To Make stuffed cabbage rolls & kraut hungarian galumpkis

  • 1
    FOR THE CABBAGE: Core the cabbage. Bring a large pot of water to a boil, and boil whole head of cabbage until leaves start to pull away from core. Remove cabbage and SAVE THE WATER that it was boiled in. Let cabbage cool. Carefully remove the leaves until you get closer to the core with the white cabbage leaves. These are too hard to stuff, so chop them up to add to the pot later. With the reserved leaves, cut off the hard veins with a paring knife before stuffing leaves with the meat mixture.
  • 2
    FOR THE FILLING: Combine rice,beef,pork, salt, pepper,parsley,garlic powder and paprika. Mix very well. Put aside.
  • 3
    Stuff the cabbage leaves with meat filling. If you have left over meat filling, simply form them into balls. For an even easier version, make balls from the meat mixture and add cut up cabbage without stuffing them at all.
  • 4
    LAYER INTO POT AS FOLLOWS; A thin layer of the cabbage water 1/2 of the Cut up cabbage 1/2 of the Sauerkraut cabbage rolls and balls remaining 1/2 of the cabbage remaining 1/2 of the Sauerkraut Add saved water from boiling the cabbage to just cover the top.
  • 5
    Bring to a boil,covered, and then simmer on low, covered for at least 3 hours. This step can be done a day ahead, cool it down, and refrigerate until almost ready to serve. The flavor is better and more developed if you plan to serve it the next day. Regardless of time, continue with the next step.
  • 6
    Mix some cold left over water from the boiled cabbage and the cornstarch. Add this to the big pot of stuffed cabbage and balls. When almost ready to serve, warm up again. This will thicken the broth. Bring to a boil, then simmer until thickened.
  • 7
    Serve with a big dollop of sour cream. Yummmm

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