Ingredients:

  • 1 large head of green cabbage (about 3 pounds/1.3 kg)
  • Water (for boiling)
  • 1 tablespoon kosher salt
  • 1.5 pounds (680g) ground beef (80/20 blend preferred)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup (200g) long-grain rice, uncooked
  • 1 large egg, lightly beaten
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1 (15 ounce/425g) can tomato sauce
  • 1/2 cup beef broth (or vegetable broth)
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar (optional, for balancing acidity)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Core the cabbage and carefully remove the outer leaves. Boil the whole head of cabbage until the leaves are softened and pliable enough to easily peel off. Alternatively, freeze the cabbage overnight for easier leaf separation.
  2. In a large bowl, combine the ground beef, chopped onion, minced garlic, uncooked rice, egg, parsley, thyme, salt, pepper, and paprika. Mix well with your hands until thoroughly combined, but don’t overmix.
  3. Lay a softened cabbage leaf flat. Place a scoop of the filling (about 1/4 cup) near the base of the leaf. Fold the sides of the leaf inward, then roll tightly from the base to the tip. Repeat with remaining cabbage leaves and filling.
  4. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened. Add crushed tomatoes, tomato sauce, beef broth, tomato paste, brown sugar (if using), oregano, salt, and pepper. Bring to a simmer.
  5. Spread a thin layer of tomato sauce in the bottom of the baking dish. Arrange the assembled galumpkis tightly in the dish, seam-side down. Pour the remaining tomato sauce over the cabbage rolls, ensuring they are mostly covered.
  6. Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for 2 hours, or until the rice is cooked through and the cabbage is tender. Alternatively, simmer covered in a pot on the stovetop for 2 hours, or until cooked through. The internal temperature should reach 165°F (74°C).
  7. Garnish with fresh parsley and serve hot.