Golomki (Polish Stuffed Cabbage)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1lb/16oz lean ground beef1/2 cup brown rice1/4 cup diced onion1/4 cup diced red pepper1 large head of white cabbage2 eggs800g tinned chopped tomatoes in tomato juiceSeasoning as required.
1. Place cabbage in large pot of water and simmer, removing core to make it easy to take off each leaf of cabbage.
2. In the mean time put water in a small pan and bring to the boil. Put in the 1/2 cup of rice and cook as per instructions.
3. Place the onion in a pan with the red pepper and saute gently until soft.
4. In a large mixing bowl, place the ground beef, cooked rice, onion, red pepper, eggs, and any seasoning you require. Mix together well.
5. Fill each cabbage leaf with mixture, and fold leaf to enclose the mixture.
6. Line bottom of pan with cabbage leaves, placing stuffed leaves on top, covering them with more cabbage leaves. Pour chopped tomatoes and juice over the top, and place in the oven at 225 degree for 30-40 minutes depending on type of oven.
Number of Servings: 8
Recipe submitted by SparkPeople user JOANNA1907.
2. In the mean time put water in a small pan and bring to the boil. Put in the 1/2 cup of rice and cook as per instructions.
3. Place the onion in a pan with the red pepper and saute gently until soft.
4. In a large mixing bowl, place the ground beef, cooked rice, onion, red pepper, eggs, and any seasoning you require. Mix together well.
5. Fill each cabbage leaf with mixture, and fold leaf to enclose the mixture.
6. Line bottom of pan with cabbage leaves, placing stuffed leaves on top, covering them with more cabbage leaves. Pour chopped tomatoes and juice over the top, and place in the oven at 225 degree for 30-40 minutes depending on type of oven.
Number of Servings: 8
Recipe submitted by SparkPeople user JOANNA1907.
Nutritional Info Amount Per Serving
- Calories: 244.9
- Total Fat: 13.6 g
- Cholesterol: 95.7 mg
- Sodium: 84.9 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 5.0 g
- Protein: 15.5 g
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