Nanzy's Vegetarian Guampki (stuffed cabbage)
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Nanzy's Vegetarian Guampki (stuffed cabbage) calories by ingredient
Introduction
This dish defined my childhood. My grandmother and my mom both made EPIC guampki. When I became a vegetarian, i thought I'd never have it again. Until I got my hands on the morning star crumbles...... Its one of the most commonly eaten peasant food throughout Eastern European countries. We usually serve it with homemade mashed potatoes, but in the spirit of eating healthier I am learning the ins and outs of mashed cauliflower. This dish defined my childhood. My grandmother and my mom both made EPIC guampki. When I became a vegetarian, i thought I'd never have it again. Until I got my hands on the morning star crumbles...... Its one of the most commonly eaten peasant food throughout Eastern European countries. We usually serve it with homemade mashed potatoes, but in the spirit of eating healthier I am learning the ins and outs of mashed cauliflower.Number of Servings: 6
Ingredients
-
8 cabbage leaves
2 cans campbells healthy request tomato soup
1 bag instant brown rice
1 bag morningstar farms meal starter crumbles
1 egg
1 tbsp garlic powder
1 tbsp onion powder
1 tsp salt and pepper
Directions
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.
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