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Saturday, February 1, 2020

Deconstructed Cabbage Rolls

My grandmother used to make Galumpki's when we were kids but it wasn't till I was older than I appreciated them. 

Traditional Polish Style Stuffed Cabbage Rolls is a cabbage roll common in Polish cuisine made from lightly soft-boiled cabbage leaves wrapped around minced pork or beef, chopped onions, and rice, which can be baked in a casserole dish, made on the stove top or even in a slow cooker.

I decided to make them deconstructed this way and get 6 meals from the recipe! 


  • 1 head of cabbage, roughly chopped
  • 1 lb ground turkey
  • 2 tbsp extra virgin olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1/2 cup diced tomatoes (I use the no salt variety)
  • 1 bag Steamfresh Brown rice, cooked
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 lemon, juiced
  • 1/2 cup parsley, chopped
  • 3/4 cup of water
  • 1/2 tsp cayenne pepper (optional)


  • Put a large pot of water on to boil.
  • Cut the cabbage in half, remove the core and then roughly chop it up. Boil the cabbage for 10 minutes to soften. 
  • Heat a skillet on medium heat, add the ground turkey and 1/4 cup of water. 
  • Stir until it is all broken up and the water is gone. 
  • Add olive oil, onion, and garlic, stirring for about 10 minutes. 
  • Drain the cabbage and set aside. 
  • Add in 2 tbsp tomato paste and 1/2 cup of the diced tomatoes, stir well. 
  • Add in the brown rice then season with salt and pepper. 
  • Add in the cabbage, and the lemon juice and stir well. 
  • Add parsley, cayenne pepper and 3/4 cup of water. Cook on low heat for about 15 minutes. 
  • You can eat it at this point but I like to finish it in the oven. 
  • Preheat oven to 350 and transfer to a sprayed casserole dish.
  • Bake for 30 minutes. 

This recipe makes 6 large servings at 272 calories each. 

Optional: Add cheese to the top! 

I like to serve this with a cucumber/tomato salad. See Recipe Here

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