Nanzy's Vegetarian Guampki (stuffed cabbage)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 cabbage leaves2 cans campbells healthy request tomato soup1 bag instant brown rice1 bag morningstar farms meal starter crumbles 1 egg1 tbsp garlic powder1 tbsp onion powder1 tsp salt and pepper
Preheat oven at 350'
In a large pot, par boil the cabbage head for about 20 mins.
Prepare the rice
While thats goin down, thaw the crumblers out and add the whole egg, the rice and the onion, garlic, and salt/pepper. Mix it together.
Let the cabbage cool and delicately take the largest leaves off. I like to take a few extra to cover the guampki cause i find that the extra cabbage adds alot of flavor to the sauce. Also try chopping up some of the left over cabbage and putting it in the filling mixture for added flavor.
In a small baking pan put a layer of tomato soup on the bottom.
Start filling the cabbage leaves with the "meat filling
Place the stuffed cabbage in the pan (some people like to put toothpicks in them to keep them from opening but if you dont overstuff they should stay closed on their own.)
Put the remainder of the tomato soup all over guampki.
Add about a half an ounce of water
Place the extra cabbage leaves on top of the guampki.
Cover with tinfoil and place in the over for about two hours.
You'll kno its done when the thickest part of the cabbage is soft.
Serve with a side of mash potatoes covered in the tomato soup sauce.
EPIC!
Number of Servings: 6
Recipe submitted by SparkPeople user KRISTENMG.
In a large pot, par boil the cabbage head for about 20 mins.
Prepare the rice
While thats goin down, thaw the crumblers out and add the whole egg, the rice and the onion, garlic, and salt/pepper. Mix it together.
Let the cabbage cool and delicately take the largest leaves off. I like to take a few extra to cover the guampki cause i find that the extra cabbage adds alot of flavor to the sauce. Also try chopping up some of the left over cabbage and putting it in the filling mixture for added flavor.
In a small baking pan put a layer of tomato soup on the bottom.
Start filling the cabbage leaves with the "meat filling
Place the stuffed cabbage in the pan (some people like to put toothpicks in them to keep them from opening but if you dont overstuff they should stay closed on their own.)
Put the remainder of the tomato soup all over guampki.
Add about a half an ounce of water
Place the extra cabbage leaves on top of the guampki.
Cover with tinfoil and place in the over for about two hours.
You'll kno its done when the thickest part of the cabbage is soft.
Serve with a side of mash potatoes covered in the tomato soup sauce.
EPIC!
Number of Servings: 6
Recipe submitted by SparkPeople user KRISTENMG.
Nutritional Info Amount Per Serving
- Calories: 120.3
- Total Fat: 2.7 g
- Cholesterol: 31.2 mg
- Sodium: 391.4 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 2.8 g
- Protein: 5.6 g