This is a childhood classic for both my husband and I. Are mother’s always made this for us growing up, and some how I’ve managed to not make this dish yet in our own house. We both had not had it in a while and were craving it, so I figured I would give it a go. I consulted my mom on what she does, and winged it! It came out just as good as my mom’s, and for once I think I’ve finally successfully recreated one of her recipes!!! I had warned my husband that this was my mom’s version and not his mom’s since my mom makes a sweet tomato sauce and his mom makes a salty tomato sauce. He was pretty pleased with it other than the sauce being sweet and I was beyond happy with it. Although now I can fully empathize with both mothers and now can appreciate why they only make it a few times each year!
Prep: 25 minutes
Cook: 40 minutes Serves: 4
1 small cabbage
1 lb lean ground beef
2 cups white rice (leftover is fine or fresh)
1/2 white onion, diced
1/4 tsp paprika
salt & pepper (to taste)
2 cans campbell’s tomato soup
1/3 cup brown sugar
1/4 cup half and half
1. Fill a large stock pot with water, and cook on high until water is boiling.
2. In a large skillet place ground beef and onions in skillet, and cook on medium-high. Breaking up ground beef as it cooks, and mixing around until all the beef is cooked. Drain well and set aside.
2. While ground beef is cooking either cook white rice according to package or heat-up leftover rice and set aside.
3. Add white rice to the beef/onion mixture. Season with salt and pepper to taste and 1/4 tsp paprika.
4. Clean the cabbage well and cut the core off. Slowly peal each layer off the cabbage until you have 12 leaves (I like to peal two extra’s in case a few break or become over cooked in the pot)! Place a few leaves in the boiling water and cook for 2-3 minutes or until leaves are soft, but not falling apart. Gently remove the leaves, and repeat this step until ALL the leaves have been cooked. Rinse all the leaves under cold water and set aside.
5. In a sauce pan add both cans of tomato soup and brown sugar mix well and heat for a few minutes on medium heat. Once the mixture is hot add the half and half and stir until well incorporated. Turn the heat off and let it sit with a covered lid.
5. In a 9×12 pan spray with cooking spray and then ladle a few spoonfuls of sauce making sure that the bottom is well covered.
6. On a clean work surface place a cabbage leave open and add 2 tablespoons of meat/rice mixture. Roll like a burrito and place seam side down. Repeat until all the cabbage leaves have been stuffed. If you have enough mixture for the remaining two extra and there is enough room in your pan make them (you won’t regret it)!
7. Once all the galumpkis are rolled and in your pan pour the remainder of your sauce over the top of the cabbage until all the rolls have been covered with sauce. Place tin foil on top of the dish and bake for 40 minutes. Let it cool for a few minutes outside the oven. Plate and ladle on more sauce before serving. Enjoy!
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating! Join me on a culinary adventure where life always tastes good. (more)
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