Golumpki Get Down

Did you know it is National Homemade Soup day? Did you know that my soups have been on point the past 2 months? Let’s post another… Shall we?

Golumpki Soup

inspired by Golumpki

serves 10

  • 14 cups cabbage (about 1 small to medium head, core removed
  • 1/4 cup onion, chopped
  • 1 lb 99%lean ground turkey
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp minced garlic
  • 8 oz white button mushrooms, chopped
  • 1 tsp dried minced onion
  • 1/2 tsp paprika
  • 2 Tbsp uncooked quinoa
  • 1 can Campbells condensed tomato soup
  • 1 3/4 cup favorite jarred tomato sauce
  • 1 cup water
  • 4 cups beef broth, reduced fat or reduced sodium
  • 1 Tbsp ketchup

In a large soup pot, break up and brown the ground turkey. (No need to worry about draining, but there will hardly be anything to drain.) Add the cabbage, onion, s/p, and garlic to the pot, along with 1/2 cup water. Cover and steam the veg on low heat for 20 minutes.

After 20 minutes, give everything a good toss, and everything else to the pot. Cover again, and leave to simmer over low heat for 40 to 45 minutes.

Yup! It’s that easy!

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Nutrition (1/10 of recipe):

Calories:137, Fat: 1g, Sat. Fat: 0g, Cholesterol: 28mg, Sodium: 582mg, Carbs: 19g, Fiber: 5g, Sugars: 11g, Protein: 15g

So gazpacho weirds me out a bit, and, frankly, I’ve never had one I actually liked, but this stuff… yeah… I’ll eat that cold!

Golumpki

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.

Golumpki

makes about 20 rolls

The Roll:WP_005595

  • 1 large head cabbage
  • 2 Tbsp quinoa
  • 1 lb extra lean ground turkey
  • 8 oz mushrooms
  • salt and pepper, to taste*

The Sauce:

  • 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**.

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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.

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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.

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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

MMMM Mallows

I was nervous that the universe did not want me to sleep, today. Dad rand the door bell and then called me at like 9 am. “Open the door.” You have a key! I fell back asleep. Twenty minutes later, my phone rang. Its mom. I had sent her a picture of the cake from work last night, and she started asking me questions and saying how sweet it was that the girls celebrated our accomplishments. Thats what you called me for? I’m sleeping, woman!¬†I was beginning to think this whole sleep thing wasn’t going to happen.

I threw the covers over my head and that was that. I was out until my alarm went off around 1230. Barry and I both had doctors appointments so we went together. I was a bit nervous to get weighed. Here was the verdict. My last appointment was Aug 9th and I weighed 134.5 lbs. Three weeks later, I weigh 128 lb. I’m not sure how accurate that is, but thats as low as I want to get.

Barry and I ran a few errands and I decided to stay in tonight so mom and I could hang out. When I called her to ask about dinner, her response was, “Don’t cook for me. I’m not hungry.” I became furious. What kind of example is she setting for me? She wants to lose weight and she doesn’t understand that not eating is not the way to do it. The alternative occurrence is that I cook dinner and mom brings home a hoagie. I would have loved a hoagie, thanks for asking, but now I can’t because I already ate. And now I’m in a funk because I feel like I’m depriving myself. It sounds so dumb, but its how my brain operates. I told her I wanted to talk, tonight.

She left work at 4pm and did not come home until close to 8. She wouldn’t answer my texts or voicemails. I was so hurt. This isn’t the first time I’ve broken plans with Barry only to be be stood up by my mom. She finally arrived home and all hell broke loose. With the history of my moms actions and addiction, her recent behavior has become nerve-wracking and worrisome. Things did not got as planned tonight.

Backing up a bit…

I couldn’t quite place what I wanted to eat for dinner, I just knew I wanted it warm. After some investigating, I shopped up the last bit of cabbage, that I new was going south soon. Dad loves my cabbage hash, which was the inspiration for my dinner. After making golumpki, a polish dish, I had the smaller tougher leaves of cabbage let. I choked them down, threw some spices and hot Italian sausage in a pan and voila! Cabbage hash has been a Bundo favorite!

Sweet and Spice Cabbage Hash

WP_003722serves 1

  • 1 link chicken sausage
  • 1 1/2 cups cabbage, any type, chopped, packed
  • 2 Tbsp chopped onion
  • 2 Tbsp chopped bell pepper
  • 2 1/2 tsp Sweet Asian Chili sauce
  • 2 tsp chili garlic sauce
  • 1/2 tsp chili powder
  • 1/3 to 1/2 cup water
  • a few baby carrots
  • a handful snow peas

Slice a link of chicken sausage lengthwise. Slice those halve in half, lengthwise. Chop the sausage strips and combine in a skillet with chopped cabbage over medium heat and cover for 5 minutes. Add the chopped onion, pepper, sauces, chili powder and 1/3 cup of water. Toss and recover for 4 minutes. Add additional water, as needed. Lastly, add carrots and snows peas, toss mix, reduce heat to  medium-low and recover for a final 2 minutes.

Serve up and enjoy.

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I almost made some quinoa too go with it but I didn’t think I’d be that hungry, but its a great idea to add some cooked quinoa the last few minutes of so of cooking to absorb some sauce flavors.

I really enjoyed the sweet and subtle spice, with the crunch from the carrot and peas. Plus, it was really filling.

While still waiting for mom to get home, I took advantage of National Toasted Marshmallow Day. In honor if this, lets have a childhood flashback to the best smores instructions ever!

I knew I had a tacky bag of mini marshmallows, so I scooped a dessert spoon with some, and roasted it over the open flame of the gas stove. I like mine burnt! (see the fireball of sugar, below) I smeared the gooey glob on a reduced fat graham and topped it with a drizzle of sugar free chocolate syrup for a make shift smores. MMM theres nothing like a smores!

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WP_003726WP_003727After the dilemma with my mom, I was drained and ready to relax. I made a mug of diet hot chocolate, spiked with cinnamon, vanilla, and a scoop of Arctic Zero Chocolate PB, and am currently engaging in the blog-esphere.