Bariatric Galabki (Stuffed Cabbage Rolls) tlh
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 large head of cabbage2 teaspoons canola oil1/2 cup onion, finely chopped1 1/2 pounds extra lean ground beef (sirloin)1/2 pound lean ground pork1 1/2 cups MINUTE® Brown Rice, Instant, Whole Grain (Kraft), cooked according to package directions OR 2 cups cooked long-grain brown rice (nutrients are comparable)1 large egg, beaten1 1/2 teaspoons Kosher salt (or to taste)3/4 teaspoon ground black pepper (or to taste)2 cans CAMPBELL’S® condensed tomato soup, red label (10.75 oz cans)2 1/2 cups water
1. Core cabbage to get rid of tough center.
2. Place cabbage in a large pot of rapidly boiling water with the cored end down. Cover and cook 5-8 minutes until soft enough to pull off leaves. Repeat until all large leaves are removed. (Note: I have not tried this, but I'm told that you can also place the cored head of cabbage in a microwave safe dish with 1/2 inch of water and microwave until the large leaves are softened, repeating as necessary.)
3. Shave some of the tough part from the thick vein on the middle of each cabbage leaf so that the leaf will roll easily.
4. Saute onion in oil until transparent.
5. Cook brown rice according to package directions.
6. In a large bowl, mix meat, onion, rice, egg, salt and pepper. (You may want to cook a small amount of this mixture to see if it is seasoned to your taste.)
7. Divide the meat mixture into 15 equal portions. (Mine are usually about 3 oz each.)
8. Place one of the meat mixture portions onto the inside of a cabbage leaf. I find it best to put the meat mixture at the bottom of the leaf and tuck in the sides while rolling to the top of the leaf.
9. Put the rack into a 4 quart pressure cooker. Chop the remaining cabbage and put it in the bottom. Loosely layer the cabbage rolls, seam side down.
10. In a medium-sized bowl, combine the two cans of tomato soup with the water, stir until smooth, then pour over the cabbage rolls making sure enough of the tomato mixture gets down through the layers to flavor all the cabbage rolls. Place any remaining cabbage leaves on top.
11. Place lid on top of pressure cooker and cook over high heat until weight begins to rock gently. (if your pressure cooker has different pounds of pressure, it should be set on 15.)
12. Reduce heat just enough that the weight continue to gently rock with the escaping steam. Cook for 25 minutes.
13. Remove from heat and let the pressure drop naturally, about 7 to 10 minutes.
Makes 15 cabbage rolls. These are even better the next day or they can be frozen and enjoyed at a later date.
Number of Servings: 15
Recipe submitted by SparkPeople user LAPBAND2008.
2. Place cabbage in a large pot of rapidly boiling water with the cored end down. Cover and cook 5-8 minutes until soft enough to pull off leaves. Repeat until all large leaves are removed. (Note: I have not tried this, but I'm told that you can also place the cored head of cabbage in a microwave safe dish with 1/2 inch of water and microwave until the large leaves are softened, repeating as necessary.)
3. Shave some of the tough part from the thick vein on the middle of each cabbage leaf so that the leaf will roll easily.
4. Saute onion in oil until transparent.
5. Cook brown rice according to package directions.
6. In a large bowl, mix meat, onion, rice, egg, salt and pepper. (You may want to cook a small amount of this mixture to see if it is seasoned to your taste.)
7. Divide the meat mixture into 15 equal portions. (Mine are usually about 3 oz each.)
8. Place one of the meat mixture portions onto the inside of a cabbage leaf. I find it best to put the meat mixture at the bottom of the leaf and tuck in the sides while rolling to the top of the leaf.
9. Put the rack into a 4 quart pressure cooker. Chop the remaining cabbage and put it in the bottom. Loosely layer the cabbage rolls, seam side down.
10. In a medium-sized bowl, combine the two cans of tomato soup with the water, stir until smooth, then pour over the cabbage rolls making sure enough of the tomato mixture gets down through the layers to flavor all the cabbage rolls. Place any remaining cabbage leaves on top.
11. Place lid on top of pressure cooker and cook over high heat until weight begins to rock gently. (if your pressure cooker has different pounds of pressure, it should be set on 15.)
12. Reduce heat just enough that the weight continue to gently rock with the escaping steam. Cook for 25 minutes.
13. Remove from heat and let the pressure drop naturally, about 7 to 10 minutes.
Makes 15 cabbage rolls. These are even better the next day or they can be frozen and enjoyed at a later date.
Number of Servings: 15
Recipe submitted by SparkPeople user LAPBAND2008.
Nutritional Info Amount Per Serving
- Calories: 241.3
- Total Fat: 9.3 g
- Cholesterol: 53.7 mg
- Sodium: 717.1 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 2.8 g
- Protein: 15.7 g
Member Reviews
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THEGYPSY
I love galabki's but have a very busy life and never have time to make them. Here is a twist for the busy person. I shred my cabbage and par boil it just about 10 min, drain, layer the meat mixutre and the cabbage in the crock pot just like you do for lasagna. Cook on low 6-8hr's. or high for 4hrs - 2/19/09
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PINKYSTAYHOME
Save yourself a lot of work.Don't precook the rice plus freeze the head of cabbage fully, for about 3 days.Instead of cooking the cabbage, just thaw at room temp or in the MW. Thawed cabbage leaves are soft, like boiled leaves.They taste the same and are easier to work with.Pinkystayhome - 9/5/10
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MS_SUNSHINE_52
I have made these cabbage rolls for many years We call the sarmas.. its a bohemian dish I add tomato juice instead of soup and I add sauerkraut on top for added flavor. I use the sour heads of cabbage which is cabbage covered in vinegar and left for a week in refrid.. makes a huge difference. - 6/21/11