Guluptsie (Cabbage Rolls)


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.

Prep Time:
2 hrs
Cook Time:
2 hrs
Total Time:
4 hrs
60 rolls


  • 2 large heads cabbage

  • 2 pounds ground beef

  • 1 pound sage pork sausage

  • 1 ½ pounds lean ground venison or beef

  • 2 tablespoons minced garlic, or to taste

  • 2 large onions, coarsely chopped

  • 2 cups uncooked white rice

  • 1 teaspoon red pepper flakes

  • 2 teaspoons dried dill

  • Salt and pepper to taste

  • 2 (14.4 ounce) cans whole tomatoes with juice

  • 2 (15 ounce) cans tomato sauce

  • 2 cups chicken broth


  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.

Nutrition Facts (per serving)

496 Calories
19g Fat
47g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 496
% Daily Value *
Total Fat 19g 24%
Saturated Fat 7g 35%
Cholesterol 108mg 36%
Sodium 924mg 40%
Total Carbohydrate 47g 17%
Dietary Fiber 8g 28%
Total Sugars 12g
Protein 36g
Vitamin C 90mg 452%
Calcium 151mg 12%
Iron 7mg 39%
Potassium 1170mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.