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Stuffed Cabbage Rolls (Galuskies)

Dinner 🍽️Lunch 🥪 German 🇩🇪Jewish 🇮🇱Polish 🇵🇱 Low-CarbHeart-Healthy ❤️Gluten-FreeComfort-FoodClean Eating

Stuffed Cabbage Rolls (Galuskies) bring together tender cabbage leaves wrapped around a rich blend of beef, pork sausage, and rice, with sauerkraut adding gentle tang and depth. The filling turns juicy as it cooks, delivering a comforting, old-world flavor that’s perfect for family dinners or chilly evenings. Serve it when you want a hearty, tradition-steeped centerpiece that satisfies.

  • Prep1 hr
  • Cook2 hrs 30 mins
  • Serves40
  • DifficultyMedium
Stuffed Cabbage Rolls (Galuskies)
  1. 1

    Put the cabbage in a large stockpot filled halfway with water; add the vinegar. Cover and steam over low heat until the leaves are tender, 1 to 1 1/2 hours. Remove the cabbage, saving the vinegar cooking water. Rinse the cabbage with cold water to chill, then separate the leaves.

  2. 2

    While the cabbage cooks, bring 3 cups water and the rice to a boil in a saucepan over high heat, then reduce to low, cover, and simmer until the rice is tender, about 20 minutes. Remove from the heat and fluff with a fork; set aside to cool.

  3. 3

    Heat a large skillet over medium heat. Cook and stir the ground beef, pork sausage, onion, salt, garlic salt, and pepper until the meat is browned and crumbly, 7 to 10 minutes. Drain and set aside to cool.

  4. 4

    Preheat the oven to 325 degrees F (165 degrees C).

  5. 5

    Line the bottom of a large roasting pan with a single layer of cabbage leaves.

  6. 6

    In a large bowl, stir together the cooked rice, meat mixture, and sauerkraut until evenly combined. Place 1/3 cup of the rice-meat filling into each remaining cabbage leaf and roll into a cylinder, tucking in the ends. Arrange the rolls over the cabbage leaves in the roasting pan. Pour in enough reserved vinegar cooking water to come halfway up the sides of the cabbage rolls. Cover the pan with a tight-fitting lid or aluminum foil.

  7. 7

    Bake in the preheated oven for 1 1/2 hours. Serve warm or at room temperature.