Guluptsie (Cabbage Rolls)

Guluptsie (Cabbage Rolls)

25
The Magpie 16

"I remember my grandmother making these on special occasions, usually when she had a lot of hands to help her! This is time consuming but most excellent, and the rolls freeze well for later consumption."

Ingredients

4 h servings 496 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 35.8 g
  • 72%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 924 mg
  • 37%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Bring a large amount of water to a boil in a large stockpot over high heat. Remove cores from the cabbages with the tip of a paring knife, leaving the heads intact. Place the cabbages into the boiling water, and set aside to soften.
  2. In a large skillet, brown the beef, sausage, and venison in batches over medium-high heat. Drain the meat in a colander. Using a little of the grease from the meat, stir in the onions and garlic; cook until softened and translucent. Stir in the rice, and cook until the rice has begun to brown. When the rice has browned, mix it together with the browned meat, red pepper flakes, and dill in a large bowl; season to taste with salt and pepper.
  3. Remove the heads of cabbage from the hot water. Remove the softened outer leaves, and rinse with cool water. Set the firm, small, inner leaves aside.
  4. Preheat oven to 350 degrees F (175 degrees C). Butter two 9x13-inch casserole dishes.
  5. Lay a cabbage leaf flat on a work surface with the inside of the leaf facing up, and the core-side facing you. Place 1 to 2 tablespoons of the meat mixture on the bottom part of the leaf. Roll the leaf about halfway, then fold in the sides, and finish rolling all of the way. Place into the prepared dish, seam-side down. Repeat with remaining ingredients.
  6. Roughly chop the remaining inner leaves, and sprinkle over the cabbage rolls. Pour the canned tomatoes (with juice) into a bowl and crush by hand into 1/2-inch pieces. Stir in the tomato sauce and chicken broth. Pour this evenly over the rolls, and cover them with aluminum foil.
  7. Bake in preheated oven until the rice has softened, and the juices are bubbling, about 2 hours.
  • profile image

Your rating

Cancel
Submit

Reviews

25
  1. 28 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

My mother-in-law from Poland and I have watched and learned how to make it. Only changes I do are - I use 60% ground beef to 40% ground pork. Basically like what some would use for a meat loaf...

A great starter recipe. I used 1.5 pounds of ground beef and 1 pound of ground pork. Since I reduced the portion of meat, I also reduced the amount of rice to 1.5cups. To perk up the flavor I us...

I love these! Although , I do not bake mine. I just let them simmer in tomato sauce for about an hour. They are great with sour cream!

I will definitely be making this again!!! Because some of the other reviewers said it came out bland, I did add some spices to the meat mixture as well as the can of V8 others suggested. I put...

It is spelled Gwumpkies in polish. Great recipe. As for the critical review this recipe is very traditional except for the sage pork sausage and comes from poor regions in the old country (Europ...

Delecious and filling. Great meal for a dish to pass gathering. I like to add some V/8 for a little spicer dish

My version only uses turkey or beef, but this is a winner! My mom is of Lithuanian descent, and these are always a special treat for dinner!

Exactly the way my mother makes it. Like the above reviewer,I also add V-8 juice, it really makes a difference!

Great recipe! Never had them, never made them before, and they turned out awesome! Added V8 and some additional spices as suggested by others.