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