You can still enjoy this Bake-Off® Contest favorite by swapping the raw eggs in this recipe with pasteurized eggs or a fat-free egg product, which removes any potential food safety issues.
| Prep Time: | 1 hr |
| Cook Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs 30 mins |
| Servings: | 40 |
Ingredients
- 3 heads cabbage, cored
- 1 cup apple cider vinegar
- 3 cups water
- 1 ½ cups long grain rice
- 5 pounds ground beef
- 1 (16 ounce) package bulk pork sausage
- ¼ cup diced onion
- 4 teaspoons salt
- 1 ½ teaspoons garlic salt
- 1 teaspoon fresh-ground black pepper
- 1 (16 ounce) jar sauerkraut, drained and pureed
Instructions
- Place cabbage 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 cabbage, reserving vinegar cooking water. Rinse cabbage with cold water to chill, then separate leaves.
- While cabbage is cooking, bring 3 cups water and rice to a boil in a saucepan over high heat, then reduce heat to low, cover, and simmer until 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. Cook and stir ground beef, pork sausage, onion, salt, garlic salt, and pepper until meat is browned and crumbly, 7 to 10 minutes. Drain and set aside to cool.
- Preheat the oven to 325 degrees F (165 degrees C).
- Cover the bottom of a large roasting pan with a single layer of cabbage leaves.
- Stir together cooked rice, meat mixture, and sauerkraut in a large bowl until well blended. Place 1/3 cup rice-meat filling into each remaining cabbage leaf and roll into a cylinder, tucking in the ends. Arrange rolls over cabbage leaves in the roasting pan. Pour in enough reserved vinegar cooking water to reach halfway up the sides of cabbage rolls. Cover the pan with a tight-fitting lid or aluminum foil.
- Bake in the preheated oven for 1 1/2 hours. Serve warm or at room temperature.
Nutrition Facts
| Calories | 181 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 4 g |
| Sodium | 527 mg |
| Sugars | 3 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This is what I grew up on in Plainville, KS. Good ole German cooking. Passing on the tradition to the next generations.
Very similar to what I have grown up with. Which I believe is a Slavic dish? We don’t do the Sauerkraut in it. We heat it up after with fried onions in a pan and oil,, soooo goood. Cooked after rolled with Vinegar and Water, also not tomato juice. So glad to see something similar!!
I really like the flavor….next time I will put together without cooking the meat first & just cook longer…the mixture was crumbly and hard to roll them with the mixture falling all over. I love sauerkraut and that really adds nice flavor.
I used 50/50 with beef and sausage. I also added additional spices. I used 1/2 onion, 3 cloves garlic, paprika, parsley and poultry seasoning. I cooked the spices chopped sauerkraut with the meat. I only steamed the cabbage until it was pliable and baked for 40 min @ 375. It was delicious and my family was pleased. I served with applesauce.
Although I’ve never had these personally, all of my Russian friends around the counties of Ellis and Trego love them!
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.
This was good. I can see why some people said it was a little bland though, just add a little salt and pepper to the top of the galuskies before serving. I might also add a little more sausage next time. It was very good though, thanks.
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.
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.
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.
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!!!
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.
I started making these about 8 years ago for Christmas. Everyone loves them!
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!
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!