Galumphes(Polish Stuffed Cabbage) – a delicious recipe with head cabbage, hamburger, rice, egg, salt, white vinegar. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Remove core of cabbage head and place head in boiling water until leaves are soft enough to remove one at a time without breaking. Mix hamburger with rice, egg, salt and pepper. Place small ball of hamburger mixture on center of a cabbage leaf and wrap it snugly. Place them in a small roasting pan that has been lined with the outside leaves from the head of cabbage. Fit them in close together. When all the galumphes are in pan, cover with more cabbage leaves. Pour vinegar mixture over them and place lid on tightly. Bake at 325u00b0 for about 1 1/2 hours. Pour 1 can of tomato soup (right from the can) over the galumphes and return to oven for 30 minutes. Serve with mashed potatoes. (Sauce from galumphes is very good on the mashed potatoes.)
357
kcal
Calories
14
g
Fat
30
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 large head cabbage, 1 lb. hamburger, 1/2 c. raw rice, 1 egg, and more.
Yes, Galumphes(Polish Stuffed Cabbage) falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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