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Cabbage rolls filled with beef and rice.
- Cook cabbage in simmering water for 20 minutes each side. In the mean time, prepare filling.
- Cook or half-cook rice to yield 3 cups. Mix with ground beef, grated carrot, diced tomato and onion. Salt and pepper to taste. Mix well.
- Peel 18 leaves off cabbage. Reserve the rest for something else.
- Place a couple tablespoons of filling in a leaf, roll like a burrito, place in pot. Continue with remaining leaves.
- Pour water into the pot. Simmer until cabbage is very soft and translucent; about an hour and a half.
- Serve in a shallow bowl with sour cream, chopped dill and parsley, and spoon over a bit of the cooking water.
- Caraway seeds may be cooked with the cabbage for taste and flatulence control.
63 members have added this recipe to their cookbook.
If you take out the rice and do half the tomatoes, that will cut the carbs
23 Nov 09 by member: SassyChass
I was happy to find this recipe. It is almost how my grandma used to make them, except she simmered them in tomato sauce and called them "golumpki". Now I know why they were always laced with caraway seed!
30 Sep 10 by member: HealthyBabs
I am dying to try making these. My baba used to do something similar, but I think also simmered in tomato sauce and used pork instead of beef. The caraway seeds would be a nice touch! I think "golumpki" is the Polish version and "golubsty" the Ukrainian? My baba was Ukrainian, and I live in a Polish neighbourhood - and so I've compared the two and it seems that around here anyway the golumpki are larger with more meat than golubsty (or my baba's version anyway)
21 Nov 10 by member: Z'sMama
We made it with turkey instead of beef... They fell apart in the pot. How do you keep them together? It wasn't all that bad tho. I only used 2 cups rice and added a can of corn... We divided it between 5 people and it was 352 cal each
18 Feb 11 by member: mskimmy21
an alternative to boiling the cabbage in water to soften them (which usually causes them to break easier) is to freeze and then thaw them.
First core the cabbage, wrap it in a plastic bag and place in freezer at least 48hrs before you plan on making cabbage rolls (72-96hrs is better).
Second, 24-36hrs before you make the cabbage rolls remove cabbage from freezer and submerse in hot water. The cabbage needs to stay submersed until they thaw and you are ready to roll. You are going to want to change the water at least once and replace it with hot water again. If possible, keep it in a well ventilated area or away from your main living space because it will smell a bit.
02 Oct 11 by member: atomic_kitten
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