Skinny Stuffed Cabbage Rolls – delicious and very light version of Polish Golabki.
I usually create content for my posts in my WordPress account, but for whatever reason I decided to write the new one about these Skinny Stuffed Cabbage Rolls in a Word document and what happened…..I forgot to save it, accidentally closed it, and you guessed it, everything was lost. So as this blog develops, I’ll take it as a lesson learned. I think that what was most disappointing here was the fact that I had no time to work on my blog for the last week and a half as we’re going through some challenges with our son’s daycare. Anyhow, I guess my mind wasn’t totally back yet and this mistake was inevitable. Well, despite the daycare shake up, we have been saved by an Angel who has agreed to take care of our son and so I can again rest easy and take the time to add content to this blog.
So, as I was saying….’Skinny Stuffed Cabbage Rolls!’ Doesn’t it sound pefect? I made these beauties not so long ago and I REALLY put a skinny spin on them. Stuffed Cabbage Rolls seem to be a staple in almost every cuisine, from Europe to Asia and further stretches East and West, and North and South. Each country has its unique name for it and most have some small local differences. You may want to check what Wilkipidia says about stuffed cabbage; it’s pretty interesting. In Poland Stuffed Cabbage Rolls (Golabki) are filled with pork or beef, or a combination of both, and with rice and sautéed onions. Finally, it’s topped with tomato sauce. For this recipe, I made mine with super lean turkey meat and no sautéed onions. The important part about the preparation of the filling is, that you actually need to season the rice very well before adding meat. Once you add the raw meat, you won’t be able to try it. And I would say, you should over-season your rice, because the meat will balance it out.
Making stuffed cabbage may seem complicated but it’s actually pretty simple. You have to boil the water in a pretty big, deep pot and place the whole head of cabbage in it. It may need to be turn up side down during the boiling process, depending on how much of the cabbage is actually covered with water. The boiling time varies depending on a size of cabbage. It may take about 20 minutes until the leaves are pretty soft. Once thoroughly boiled, the tricky part will be to taking the hot cabbage out of the water. I guess the easiest way would be to just pour it all into a clean sink, but I usually use the huge forks to take it out of the water and place it on a cutting board.
Once cooled down a little bit, I cut out the core of the head of cabbage. The leaves will then peel off easily. Keep in mind, the outer leaves may not be the best for folding, but don’t throw them out. Rather, line the bottom of the pot that you will be putting your cabbage rolls into. It will actually protect the cabbage that is stuffed with filing, from burning. If some hard part of the core is still present on your leaf, be sure to cut it off as well. Depending on a size of the leave, place 2-4 tablespoons of filling on a leaf and start folding. First fold side parts of the leaf inward, and then do the same from the bottom to the top (it’s the same technique you use with wraps). Once folded, place cabbage in the bottom of your pot layered with leaves and continue until all are done and stacked up.
Once all the cabbage is packed into your pot, you may cover all of them with another layer of leaves, add water or stock, cover, and then place in the oven and cook for about 1.5 hrs. Serve these Skinny Stuffed Cabbage Rolls with Easy Slow Cooker Tomato Sauce and enjoy this super lean, healthy and delicious meal. Bon appetite!
- 1 head of cabbage
- 1.5 cups of basmati rice
- 1 pound of turkey
- 1 onion (optional)
- 1 tablespoon of canola oil (optional)
- 2 cups of water or chicken/vegetable stock for cabbage rolls plus a big pot of water to boil the cabbage in
- Salt and Pepper to taste
- Italian Parsley
- Tomato Sauce
- Preheat the oven to 350F degrees
- In a large pot boil water and place the whole head of cabbage into it
- Boil the cabbage for about 20 minutes; if the entire cabbage is not covered with water, rotate it during boiling
- In a separate pot, boil rice according to instructions; cold down when cooked
- In a big bowl add rice and season generously with salt and pepper (or vegetable powder stock), add meat and mix together
- If you want to add sautéed onions, chopped them finely and sauté with a one tablespoon of oil. When done, cool down and add to the rice/meat mixture
- Once cabbage leaves are pretty soft, remove cabbage from boiling water and let it cool down
- Using a paring knife remove the core from the cabbage
- Save the outer leaves and place them at the bottom of the Dutch Oven or the oven safe dish/pot
- Take off one leaf at the time and place 2-4 tablespoons of filing in the middle depending on the size of the leaf
- Fold side parts of the leaf inwards and then bottom to the top (use the same technique as you would do for wraps)
- Continue with the remaining leaves until all filing is used
- Stack up the cabbage rolls in an oven proof dish
- Add water or stock, cover and cook for 1.5 hrs in 350F degree oven
- Serve hot with tomato sauce and sprinkle with italian parsley