Depending on the size of the cabbage leaves, this recipe should make 10 to 12 rolls.

Cabbage Rolls (Galumpkis) with Peppers

Depending on the size of the cabbage leaves, this recipe should make 10 to 12 rolls.


  • 1 large head of cabbage
  • 2 cups slices sandwich bread
  • 1 pound milk
  • 1 fresh ground pork
  • 1 cup egg
  • 1/4 cup chopped green peppers plus 5 or 6 thin slices
  • 1/4 chopped red peppers plus 5 or 6 thin slices
  • 3 cups green onions
  • 1/2 cup shredded cheddar cheese
  • 1/4 tablespoon Panko bread crumbs
  • 2 tablespoons chopped Jalapeño peppers
  • 1 teaspoon dried cilantro
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 pepper
  • 2 tomatoes sliced


Preheat oven to 350 degrees.

In a large stock pot bring 4 or 5 quarts of water to a boil (enough to cover the head of cabbage); add 2 teaspoons salt. Place a head of cabbage into the boiling water for 2 minutes. Remove and rinse under cold water till cool. Repeat with the second head of cabbage if using. Pull large outer leaves off each head and set aside.

In a large mixing bowl soak the bread pieces and milk for 1-2 minutes. Add the ground pork,  egg, chopped peppers, onion, half of the cheese, Panko crumbs, chopped Jalapeno pepper, cilantro, cumin, salt and pepper.  Mix together with hands or a large spatula till well blended. Note: Mixture should be wet but still hold together. Add 1-2 tablespoons Panko if necessary.

Place several large spoonfuls of the meat mixture on the cabbage leaves and roll; place seam side down in a 14×16 inch glass baking dish sprayed with vegetable oil. Depending on the size of the leaves you should have between 10-12 rolls.

Cover with aluminum foil and bake for 55-60 minutes. Remove the foil and sprinkle some of the cheese on top of the rolls; add the sliced peppers and tomatoes; finish with more cheese.  Return the uncovered dish to the oven and bake for an additional 15-20 minutes until peppers and tomatoes are soft and cheese is melted.

Serve garnished with additional cilantro, if desired.

Serves 5 to 6