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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 170.0
  • Total Fat: 6.3 g
  • Cholesterol: 60.3 mg
  • Sodium: 731.8 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 21.7 g

View full nutritional breakdown of HCG - Golabki - Polish Cabbage Rolls - LOW CARB! calories by ingredient
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HCG - Golabki - Polish Cabbage Rolls - LOW CARB!

Submitted by: RENIAR

Introduction

These are really yummy especially w/ some homemade tomato sauce, but I love them with HCG homemade ketchup! taste like the real deal... I grew up eating polish food so they hit the spot for me! These are really yummy especially w/ some homemade tomato sauce, but I love them with HCG homemade ketchup! taste like the real deal... I grew up eating polish food so they hit the spot for me!
Number of Servings: 4

Ingredients

    Cabbage Leaves 4 large
    Ground Turkey measure out 3.5oz x 4 = 12 oz.
    remove 2 oz to compensate for the bit of egg if you'd like
    Cauliflower 300 grams almost 10 oz. (RICED)
    Small onion diced up
    egg substitute .5 cup


Tips

Really tasty dish with no so many calories, you have some room for a bit of tomato sauce yet.


Directions

Start off by browning your turkey meat with your onions, while you are doing this you want to steam or boil cabbage leaves for about 5-8 mins until they become softer so you can wrap your meat / cauliflower rice mixture. Once you have your leaves softened and meat cook you want to mix this with your cauliflower rice you create the rice by pulsing it in a food processor or you can hand grate it as well. Add the bit of egg for binding mix together well and separate into 4 equal servings to fill your cabbage leaves. Place the mixture into the leaf and roll from root end up while turning up the side and folding the inward on top of that and turn over so the tip of the leaf in on the bottom holding all into place. Place into a small baking dish with about a cup of water on the bottom and bake for an hour. PRestO! Yum.

Serving Size: 4 Cabbage Rolls

Number of Servings: 4

Recipe submitted by SparkPeople user RENIAR.






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