Galumpkis - Stuffed Cabbage Rolls (Each Roll = 2 Pts.)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 124.5
- Total Fat: 2.7 g
- Cholesterol: 63.6 mg
- Sodium: 274.1 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 2.5 g
- Protein: 14.3 g
View full nutritional breakdown of Galumpkis - Stuffed Cabbage Rolls (Each Roll = 2 Pts.) calories by ingredient
Introduction
A classic Polish dish. Very satisfying on a cold winter's night and not alot of calories or fat =) A classic Polish dish. Very satisfying on a cold winter's night and not alot of calories or fat =)Number of Servings: 12
Ingredients
-
~~~~~~~~~Stuffing~~~~~~~~~~~~~
Ground Turkey, Extra Lean, 20.8 oz
White Rice, uncooked, 1/3 cup
Cabbage, fresh, 1 head, medium
Eggs, 2 large
Onions, raw, 1/2 large finely chopped
Garlic, 1 clove minced
~~~~~~~~~Sauce~~~~~~~~~~~
Tomato Sauce, 2 cup
Brown Sugar, 3 tsp unpacked
Worcestershire Sauce, 1 tsp
Lemon Juice, .25 fl oz
Salt and Pepper to taste
G.Washington Seasoning 1 packet
Cumin approx. 1tsp
Directions
Prepare cabbage:
Cut off individual cabbage leaves, about 16 in all. Bring pot of water to a boil. Boil cabbage leaves in batches, about 5 minutes each or until soft. Remove to plate.
Make sauce:
Combine all of the sauce ingredients in a bowl. Ladle about ⅓ of the sauce into a 9×13 casserole dish. Set rest aside for topping rolls.
Make filling: Cook rice according to package directions. Thoroughly combine the turkey, cooked rice, eggs, onion, garlic, salt, and pepper. Spoon about 1 to 2 heaping tablespoons of turkey filling into each cabbage leaf (depending on how large you want your rolls). Fold in ends and roll up the sides, creating a packet. Place seam side down in sauced casserole dish. When all are done, pout over the remaining sauce. Cover with aluminum foil. Bake in 375 degree oven for 1 hour. Uncover for the final 10 minutes. Let sit several minutes before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user BUDDHARUNNER.
Cut off individual cabbage leaves, about 16 in all. Bring pot of water to a boil. Boil cabbage leaves in batches, about 5 minutes each or until soft. Remove to plate.
Make sauce:
Combine all of the sauce ingredients in a bowl. Ladle about ⅓ of the sauce into a 9×13 casserole dish. Set rest aside for topping rolls.
Make filling: Cook rice according to package directions. Thoroughly combine the turkey, cooked rice, eggs, onion, garlic, salt, and pepper. Spoon about 1 to 2 heaping tablespoons of turkey filling into each cabbage leaf (depending on how large you want your rolls). Fold in ends and roll up the sides, creating a packet. Place seam side down in sauced casserole dish. When all are done, pout over the remaining sauce. Cover with aluminum foil. Bake in 375 degree oven for 1 hour. Uncover for the final 10 minutes. Let sit several minutes before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user BUDDHARUNNER.