A traditional meat and rice-stuffed cabbage roll from the Volga-Germans families prevalent in Ellis County, Kansas.

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Recipe Summary

prep:
1 hr
cook:
2 hrs 30 mins
total:
3 hrs 30 mins
Servings:
40
Yield:
40 servings
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • Heat a large skillet over medium heat. Brown the ground beef and sausage with the onion, salt, garlic salt, and pepper, 7 to 10 minutes. Drain and set aside to cool.

  • Preheat oven to 325 degrees F (165 degrees C). Cover the bottom of a large roasting pan with a single layer of cabbage leaves.

  • Prepare the filling by stirring together the rice, cooked meat, and sauerkraut until well blended. Place 1/3 cup of filling into each leaf and roll into a cylinder, tucking in the ends as you roll it up. Place the rolls into the roasting pan. Pour in enough of the cooking liquid from the cabbage to come halfway up the sides of the rolls. Cover pan with a tight fitting lid or aluminum foil.

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

Nutrition Facts

181 calories; protein 12.8g 26% DV; carbohydrates 11.5g 4% DV; fat 9.2g 14% DV; cholesterol 41mg 14% DV; sodium 526.7mg 21% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/23/2018
I started making these about 8 years ago for Christmas. Everyone loves them! Read More
(15)

Most helpful critical review

Rating: 3 stars
10/15/2012
There was a lot left to be desired for flavor. Kicking it up on the spices would definitely help. The texture was great. The cabbage was cooked perfectly for working with. I might try this again but definitely not as written I will add typical sausage flavors to the mixture. Also I might add a bit more sauerkraut. Read More
(1)
15 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/22/2018
I started making these about 8 years ago for Christmas. Everyone loves them! Read More
(15)
Rating: 5 stars
01/28/2008
I grew up in Gove County so I know all about the Galuskies!!! I still live in the area and love eating them! Great recipe! Read More
(10)
Rating: 5 stars
07/17/2007
An even better recipe than I grew up with in Hays KS!! Even my husband ate them and he never liked the ones I had made before! Thanks! Read More
(9)
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Rating: 5 stars
09/18/2011
finally! someone who knows the value of hard work and we can recognize payoff yummmm! Been looking for this forever! Only difference (we're german) recipe calls for l/2 pork l/2 beef. Love you Paper_boy21!!! Read More
(5)
Rating: 5 stars
12/11/2011
I agree with one other reviewer to add more onion but aside from this - it was great! Just as I remember from childhood! Keep in mind that this recipe makes a ton. I cut it half and still had plenty for both hubby and myself for a couple of meals. Read More
(4)
Rating: 5 stars
06/23/2011
My recipe for this is almost as good passed down to me from my German grandmother who grew up in Ellis County Ks. We don't puree the sauerkraut and trying it both ways I like it better not pureed. We make them into round balls held together with a toothpick instead of rolling into cylinders. Also try adding a lot more onion. This is so good! Especially when the weather is cold. Read More
(3)
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Rating: 4 stars
02/13/2013
Made these tonight. I've always been a big fan of Middle Eastern style cabbage rolls so these looked like a nice change to a familiar theme. I basically made the recipe as written with the only changes being the spices I added to the meat as it was cooking. I added Nutmeg Allspice Garlic powder Sage and a small amount of Ginger. Had I not added the spices this dish would have been considerably more bland. With the spice additions and the accuracy of the directions given I give this recipe a solid 4 stars. In addition I made a creamy mustard sauce to go with the rolls. Read More
(2)
Rating: 3 stars
10/15/2012
There was a lot left to be desired for flavor. Kicking it up on the spices would definitely help. The texture was great. The cabbage was cooked perfectly for working with. I might try this again but definitely not as written I will add typical sausage flavors to the mixture. Also I might add a bit more sauerkraut. Read More
(1)
Rating: 3 stars
07/22/2012
In traditional German fashion (and midwestern in my experience for that matter) there isn't much flavor. The taste of the cabbage is long boiled out as is the flavor of the filling. Before I baked it I was really excited about the stuffing but after an hour and a half in the oven it was pretty much a consistent flavor throughout. It was edible filling and rather healthy for the large amount of meat in it but I wouldn't make this again. Read More
(1)