Guluptsie (Cabbage Rolls)

Guluptsie (Cabbage Rolls)

19 Reviews 1 Pic
  • Prep

    2 h
  • Cook

    2 h
  • Ready In

    4 h
The Magpie
Recipe by  The Magpie

“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.”

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Adjust Servings

Original recipe yields 60 rolls



  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.

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Reviews (19)

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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 mixture. Also I brown a chopped onion with about 4-6 slices of bacon and add to the meat/rice mixture. When you boil the cabbage leaves, save the water that it is cooked in and use instead of chicken broth. My mother in law insists on this step! Great to make a day ahead of company and reheat, the flavors are even better :)



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!



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 used 4 cloves of garlic. I also seasoned the meat well when cooking, with onion powder, garlic powder, a pinch of celery seed, salt and pepper. To the meat/rice mixture I included a few splashes of V8 (until moistened). To the tomatoes I substituted the chicken broth for water in which the cabbage was cooked in. I also added approximately a cup of V8 to the tomato sauce. I only made one pan and it cooked perfectly in 1.5 hours. Served with sour cream and it made a delightful meal with plenty of left overs.

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Amount Per Serving (12 total)

  • Calories
  • 496 cal
  • 25%
  • Fat
  • 18.9 g
  • 29%
  • Carbs
  • 46.6 g
  • 15%
  • Protein
  • 35.8 g
  • 72%
  • Cholesterol
  • 108 mg
  • 36%
  • Sodium
  • 957 mg
  • 38%

Based on a 2,000 calorie diet



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Lamb and Rice Stuffed Cabbage Rolls


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Cabbage Rolls II