In Eastern Europe, cabbage rolls are stuffed with all manner of pork, beef, rice, and buckwheat. Also known as halupki and parkkas, Jewish-American versions are popular throughout the United States. This lightened Polish version uses turkey sausage, lean ground beef, and medium grain white rice.

Recipe by Oxmoor House March 2014

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Oxmoor House

Recipe Summary

hands-on:
45 mins
total:
2 hrs 45 mins
Yield:
Serves 9 (serving size: 2 golumpki and 6 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Heat a large Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion, carrot, and celery; sauté 6 minutes. Add rice and garlic; cook 3 minutes, stirring to coat rice with oil. Spoon rice mixture into a large bowl; crumble sausage and beef into bowl. Add parsley, 1/2 teaspoon pepper, and egg; stir well.

  • Steam cabbage leaves, covered, 6 to 8 minutes or until tender and pliable. Remove cabbage from steamer. Let cool slightly.

  • Working with 1 cabbage leaf at a time, place about 1/2 cup meat mixture in center of leaf. Fold in edges of leaf; roll up. Repeat procedure with remaining cabbage leaves and meat mixture to form 18 cabbage rolls; set aside.

  • Combine crushed tomatoes, broth, brown sugar, salt, and remaining 1/4 teaspoon pepper in Dutch oven; bring to a simmer over medium, and cook 15 minutes, stirring occasionally. Remove from heat. Add cabbage rolls to pan, nestling them into sauce and spoon sauce over rolls. Cover pan with lid, and bake at 350° for 1 1/2 to 2 hours or until rice is tender and meat mixture is no longer pink. Serve sauce over cabbage rolls.

Source

Cooking Light Global Kitchen

Nutrition Facts

364 calories; fat 11.1g; saturated fat 4g; mono fat 3.9g; poly fat 2.1g; protein 29.1g; carbohydrates 38.8g; fiber 4.8g; cholesterol 103mg; iron 4.5mg; sodium 707mg; calcium 135mg.