Polish Style Galumpkis

Polish Style Galumpkis

Becca Creasy
From the Kitchen of: Leigh Anne Cason
This is a recipe that has been handed down a few generations, and I think this may be the first time it has been written down. And, when you’ve been given directions like “Cook it until looks right,” it was a fun challenge to get it written. It is so delicious, yet incredibly simple. And with 920 ground beef, the flavor is divine!
Prep Time: 25-30 min
Cook Time: 30 min


  • 920 ground beef (or ground pork)
  • 1 head of cabbage, leaves removed
  • 2 cans Hunts Tomatoes - Garlic, Basil & Oregano Diced Tomatoes
  • 1 can Hunts Tomatoes - Garlic, Basil & Oregano Tomato Sauce
  • 2 onions, chopped
  • Olive Oil
  • ​1 tbsp butter
  • 1 tbsp Salt
  • 1 tbsp Pepper
  • 1 tbsp Garlic Powder
  • 2 cups cooked white rice



  1. Boil cabbage leaves until soft. Let dry on paper towels. 
  2. Sauté onions in butter and a little olive oil until translucent. Add ground beef and seasoning (to taste). Drain off excess liquid.
  3. Combine ground beef and onion mixture with the 2 cans of diced tomatoes and cooked rice.
  4. Spoon mixture into a cabbage leaf and roll like a burrito.
  5. Place cabbage rolls into a deep baking dish, with the seam side down.
  6. Once the dish is full of rolls, pour 1 can of tomato sauce over the top.
  7. Bake at 350* for 30 min.



You can always add to the filling mixture... bacon, cheese, etc. A galumpki is a traditional Polish recipe, but you can spice it up add flavors from any kind of cuisine.

Ground beef or pork are considered traditional.


When boiling the cabbage, your goal is to get them flexible, but not cooked all the way! They will continue cooking in the oven, and you want to make sure that there is still some structure to them when you're stuffing them so they won't fall apart.

Add a comment

* Comments must be approved before being displayed.