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My review
Galuskies
Aaron Blake
"A traditional meat and rice-stuffed cabbage roll from the Volga-Germans families prevalent in Ellis County, Kansas."
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Ingredients
3 h 30 m servings 181 calsOriginal recipe yields 40 servings
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- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 181 calories; 9.2 g fat; 11.5 g carbohydrates; 12.8 g protein; 41 mg cholesterol; 527 mg sodium. Full nutrition
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Reviews
Read all reviews 1214 Ratings
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Most helpful positive review
11/28/2008
These were SO GOOD! I made them for Thanksgiving "appetizers". only one person said they would try it. 5 people raved and asked not only for leftovers but the recipe as well. The stuffing is sup...
Most helpful critical review
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 agai...
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11/28/2008
These were SO GOOD! I made them for Thanksgiving "appetizers". only one person said they would try it. 5 people raved and asked not only for leftovers but the recipe as well. The stuffing is sup...
1/28/2008
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!
7/17/2007
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!
9/18/2011
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 ...
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 p...
6/22/2011
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 pure...
2/12/2013
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 on...
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 agai...
7/22/2012
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 ...