No, I did not make up that word, like I did with Wal-nana…
You know what it is, you’ve eaten it, you probably just know it by another name. Each culture has there own way of doing things: Asian countries make dumplings, Italians make ravioli, and Polocks make pierogies. Greeks stuff grape leaves, and Polocks stuff cabbage leaves…
I have a cabbage problem, in that I love it! It is one of the most versatile foods in the world, in my opinion.
makes about 20 rolls
- 1 large head cabbage
- 2 Tbsp quinoa
- 1 lb extra lean ground turkey
- 8 oz mushrooms
- salt and pepper, to taste*
- 1 cup Campbell’s Condensed Tomato Soup
- 1 cup red tomato pasta sauce, your favorite (50 calories or less)
- 1 1/4 cup water
Bring the quinoa and 1/2 cup water to a boil. Meanwhile, carefully core the cabbage. I find that angling the knife toward the center of the head helps. This will keep the head in tact and allow the core to be removed (or at least most of the core). Fill a large pot with water, place the cabbage in, cored side down, and keep on high heat. As the cabbage cooks, you will be able to remove the leaves. Carefully remove the leaves off the head and transfer to a colander**.
While the cabbage and quinoa are boiling, chop the mushrooms into bite-size to fine pieces. Combine with the ground turkey, salt and pepper. Set aside. Once the cabbage has been removed and drained, pour the cooked quinoa into the meat mix, along with any water remaining in the quinoa pot (at least 1/2 cup). Mix the meat well.
Lay the cabbage leaves out and scoop 2 tablespoons of the meat mix in the cabbage leaf. Roll the rib end over, fold the sides, and roll like a burrito. I like using tooth picks to secure the rolls.
I know many people bake their golumpki, but this family has always used a pressure cooker. Fill the pressure cooker with enough water to cover the metal insert. Layer you cabbage rolls on top of each other to fill the cooker. Secure the lid on the pressure cooker, place the rattle on top, and turn the heat to high. In the meantime, combine the ingredients for the sauce in a small sauce pan on low heat, stirring occasionally. Once the the pressure cooker begins to whistle, time 10 minutes. Using an utensil, slowly depressurize the cooker by venting the rattle. DO NOT remove the lid of the pressure cooker until it has completely depressurized!
Spread a thin layer of the sauce on a serving dish. I like to use spoons to remove the rolled cabbage from the pressure cooker. Lay the cabbage rolls over the thin layer of sauce. Continue to do so until a layer of the rolls is made a pour a layer of the sauce over that. Continue with this technique and just dig in!!!!
*The leaner the meat, the more s/p is typically used.
**The trick is to ensure the rib of the leaf is cooked enough to fold, but firm enough to maintain its structure.
I love these these babies! Its light and filling…and MMMMMM!
One head of cabbage makes so many rolls, but they are so yummy that its hard to share!
Nutrition per roll (without sauce): Calories: 30, Fat 0.1g, Sat. Fat. 0g, Cholesterol 0mg, Sodium 10.7mg, Carbs 2.2g, Fiber 0.7g, Sugar 0.9g, Protein 4.4g