Resultado: 18 porção/porções
Tipo de refeição:
Pratos Principais
Almoço
Avaliação:
Avaliação Média dos Membros FatSecret
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Cabbage rolls filled with beef and rice.
Ingredientes
Instruções
- 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.
85 membros adicionaram esta receita ao seu livro de receitas.
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 Revisões
used riced cauliflower and this is delicious, made many times and tastes gret
13 jul 13 por membro: dfenny
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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 out 11 por membro: atomic_kitten
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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 fev 11 por membro: mskimmy21
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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 por membro: Z'sMama
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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 set 10 por membro: HealthyBabs
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If you take out the rice and do half the tomatoes, that will cut the carbs
23 nov 09 por membro: SassyChass
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Naturalmente adoçado, delicioso com ingredientes simples.
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Saudável, úmido e moderadamente doce.
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Crocante por fora e macio por dentro.
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Doce, rico e fudgy.
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Resumo Nutricional:
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Existem 129 calorias em 1 porção de Golubtsy.
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Repartição das Calorias: 48% gord, 31% carbs, 21% prot. |
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Fatos Nutricionais
Quantidade
por porção
Energia
539 kj
129 kcal
Carboidratos
9,78g
Açúcar
1,2g
Proteínas
6,85g
Gorduras
6,8g
Gordura Saturada
2,588g
Gordura Trans
0,411g
Gordura Monoinsaturada
2,951g
Gordura Poliinsaturada
0,219g
Colesterol
24mg
Fibras
0,8g
Sódio
40mg
Potássio
177mg
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Repartição das Calorias:
Carboidratos (31%)
Gorduras (48%)
Proteínas (21%)
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*Baseado num IDR de 2000 calorias
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