Barb's Galumpki's - Low Carb (Cabbage Rolls)

3 large Egg, fresh, whole, raw
1 tbsp Garlic powder
5 lb Beef, Ground, Organic, 85% Lean
1-1/2 lb Polish Kielbasa
2 head, large (about 7" dia) Cabbage, fresh
3 cans Campbell’s Tomato Soup
56 gram(s) Pork Rinds - Original - Kroger
1 large Onions, raw

Purchase cabbage (looser leaves are best) at least 3 days in advance & freeze. The night before making cabbage rolls, take cabbage out of freezer, allow to thaw. By morning the leaves will all be wilted & easy to peel off of the head. Peel the leaves & lay on a tray covered with paper towel to absorb extra moisture. Any torn or small leaves, put aside for the bottom of pot & for in between layers of cabbage rolls.

Mix beef, onion, egg, rice, garlic powder, and salt and pepper together.

Line bottom of large pot with the torn/small leaves.
Layout larger leaf, put in some of beef mixture, roll tight. Place in pot.
Make sure you pack each layer of rolls tightly. Put some of the kielbasa slices & cover with torn/small leaves. Repeat layers (DO NOT DO MORE THAN 2 LAYERS PER POT).
Pour in can of tomato soup and add water so pot is about 3/4 full.
Bring to boil and reduce to simmer. Allow to simmer at least 3 hours for rice to be done.


Serving Size: 1 Cabbage Roll with 4 pieces of Kielbasa