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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 162.9
  • Total Fat: 7.9 g
  • Cholesterol: 34.3 mg
  • Sodium: 102.1 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 1.3 g
  • Protein: 11.6 g

View full nutritional breakdown of Grandma's (but healthier) stuffed cabbage rolls calories by ingredient
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Grandma's (but healthier) stuffed cabbage rolls

Submitted by: CSIENK

Introduction

This is a healthier version of the gawumpki that my polish grandmother made when I was a little girl. I used the crockpot instead of the oven and I substituted ground turkey for ground pork, olive oil for butter, brown rice for white. The result is a healthier family favorite - even my kids like it! This is a healthier version of the gawumpki that my polish grandmother made when I was a little girl. I used the crockpot instead of the oven and I substituted ground turkey for ground pork, olive oil for butter, brown rice for white. The result is a healthier family favorite - even my kids like it!
Number of Servings: 14

Ingredients

    1 medium sized head of cabbage - approx.
    14 leaves
    1 lb. ground round (sirloin is too lean - the mixture will be tough)
    1/2 lb. ground turkey
    1 tbsp olive oil
    1/2 cup finely chopped onion
    2 tsp. garlic - minced or chopped
    1 small can Contadina Tomato Paste - 10 tbsp
    1 14.5 oz. can diced tomatoes (I run them through the blender - my kids don't like chunks)
    1/4 cup brown sugar
    1 cup cooked brown & wild Rice (or just brown)
    salt and pepper to taste

Directions

Leaving the outer leaves on, wash and core (as best as you can) the head of cabbage and place it in a large pot of water with about 3 inches of water in it. Bring to a boil and steam the cabbage. After the water comes to a boil, peel off the two outer leaves and set aside (do not use these for rolling). One by one as the leaves loosen, peel them off and set aside. The whole process should take about 30 minutes. In the meantime, saute garlic and onion in the olive oil. Cook the rice according to directions. Allow both to cool. In a medium sized bowl, mix the diced tomatoes, tomato paste and brown sugar together. In a larger bowl, combine the ground round and ground turkey. Add the rice, onion/garlic mixture and 1/2 cup of the tomato mixture. Stir together with a large spoon (especially if you're impatient like I am and some of your ingredients are still quite warm). Take a cabbage leaf, pare the center for easier rolling. Add 1/3 cup meat mixture to the leaf, fold bottom up, sides in and top over and place folded side down in your crockpot. Continue rolling until all the meat is gone. Depending on the size of your cabbage, you should get 14 rolls. If the leaves get to be too small, use 1/4 cup meat mixture). Pour tomato mixture over the rolls. Cover with the two outer leaves. Put lid on crockpot and cook on high for 4 hours (low for 7 hours).

Number of Servings: 14

Recipe submitted by SparkPeople user CSIENK.






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