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    You are in: Home / Recipes / My Family's Stuffed Cabbage Rolls Recipe
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    My Family's Stuffed Cabbage Rolls

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 40 mins

    40 mins

    2 hrs

    Nana Lee's Note:

    This is called Galomki. The "L" is like "W". We make these mostly in the winter months. They are great right out of the oven but even better the longer you keep them...days later. They freeze extremely well. The number of servings is a total guess. It all depends on the size of the leaves and how much you put in each roll. I have used this recipe and made 40 rolls.

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    Units: US | Metric




    • 10 slices bacon (approx)
    • 1 (16 ounce) package sauerkraut (in glass or plastic package) (optional)


    1. 1
      Oven at 350ºF.
    2. 2
      I use a large 8 qt covered enameled cast iron pot for the cabbage rolls.
    3. 3
      Number of rolls depends on size of your cabbage leaves.
    4. 4
      Core cabbage and submerge in boiling water.
    5. 5
      Partially cover pot and boil until leaves start to separate.
    6. 6
      Put rice on to cook, using whatever method you use.
    7. 7
      Meanwhile, brown beef in butter 'til pink is gone.
    8. 8
      Put meat and juices into large bowl.
    9. 9
      When rice is done measure out 1 1/2 cups(or less if you prefer) and mix with beef.
    10. 10
      If you want to add some garlic and/or onion powder, or more rice, do so at this point. Salt and pepper to taste.
    11. 11
      Remove cabbage from water and drain.
    12. 12
      Peel of outer, large leaves and lay on paper towels to drain.
    13. 13
      When cool enough to handle, trim outside of any thick ribs.
    14. 14
      Lay a cabbage leaf so the outer part of the leaf is down. Leaf should look almost like a shallow bowl.
    15. 15
      Put heaping spoonful of beef/rice mix onto leaf and roll up egg-roll style.
    16. 16
      Layer pan with pieces of cabbage cabbage not being used for rolls.
    17. 17
      Spread some of tomato sauce mix and top with cabbage rolls.
    18. 18
      Tightly pack the rolls together.
    19. 19
      Add a bit more sauce and continue layering in this manner until pot is filled.
    20. 20
      Top all with more cabbage leaves, remaining sauce and strips of bacon, in that order.
    21. 21
      Cover pot and bake for at least 2 hours.
    22. 22
      To check for doneness, carefully lift lid and poke a roll with fork.
    23. 23
      If tender, they are done.
    24. 24
    25. 25
      If all are not eaten, cool completely and freeze in packages.
    26. 26
      You can vary this by using pizza and/or pasta sauce, preferably without cheese.
    27. 27
      You can also drain and rinse a large can of sauerkraut and layer between layers of rolls.

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    Nutritional Facts for My Family's Stuffed Cabbage Rolls

    Serving Size: 1 (265 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 259.1
    Calories from Fat 117
    Total Fat 13.0 g
    Saturated Fat 5.3 g
    Cholesterol 36.9 mg
    Sodium 563.8 mg
    Total Carbohydrate 25.8 g
    Dietary Fiber 3.4 g
    Sugars 8.8 g
    Protein 10.8 g

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