Golumpki
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 186.6
- Total Fat: 9.2 g
- Cholesterol: 46.6 mg
- Sodium: 767.5 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 2.2 g
- Protein: 11.1 g
View full nutritional breakdown of Golumpki calories by ingredient
Introduction
This is my basic healthy Golumpki recipe. Some recipes call for brown sugar and beer, but in an attempt to cut unnecessary calories I have cut them. I also dont care for the flavor they bring but yes, onto the recipe then... This is my basic healthy Golumpki recipe. Some recipes call for brown sugar and beer, but in an attempt to cut unnecessary calories I have cut them. I also dont care for the flavor they bring but yes, onto the recipe then...Number of Servings: 10
Ingredients
-
1 large Egg, fresh, whole, raw
2 cup Tomato Sauce
1.5 cups of cooked, cold, rice
10 leaf, large Cabbage, fresh
16 oz 80/20 ground beef chuck
3 tbsp Onion powder
2 tsp Salt
3 tbsp Garlic powder
1 tbsp Oregano, ground
3 tbsp Basil
Directions
Cut the bottom of the cabbage off (about 3/4 of an inch, just to remove most of the "stalk" and allow water to boil up into the vegetable) and place in a pot.
Fill the pot with water enough to cover the head of cabbage. Cover and boil for about 15 minutes. This is just to loosen the leaves and make them flexible.
while that is boiling, prepare the rice if you haven't already.
in a large bowl, combine the ground beef, rice, egg*, and seasonings.
*make sure the rice isn't too hot when you add the egg or it will cook and not hold the mass together.
Remove the leaves from the cabbage. Place the leaf on a clean work space with the stalk part to your right side so that the width is shorter than the length.
Place a ball of the meat on the end closest to you, fold the sides over it, and roll the cabbage up. Repeat as many times as you can, about 15.
place the rolls into a pot and pour the tomato sauce into the pot with enough water to cover.
Boil for about 2 hours.
Makes about 15.
Fill the pot with water enough to cover the head of cabbage. Cover and boil for about 15 minutes. This is just to loosen the leaves and make them flexible.
while that is boiling, prepare the rice if you haven't already.
in a large bowl, combine the ground beef, rice, egg*, and seasonings.
*make sure the rice isn't too hot when you add the egg or it will cook and not hold the mass together.
Remove the leaves from the cabbage. Place the leaf on a clean work space with the stalk part to your right side so that the width is shorter than the length.
Place a ball of the meat on the end closest to you, fold the sides over it, and roll the cabbage up. Repeat as many times as you can, about 15.
place the rolls into a pot and pour the tomato sauce into the pot with enough water to cover.
Boil for about 2 hours.
Makes about 15.