评级:
FatSecret会员平均评级
|
Cabbage rolls filled with beef and rice.
材料
做法
- 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.
86个用户收藏这个菜谱。
|
 评论
used riced cauliflower and this is delicious, made many times and tastes gret
|
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.
2011年10月2日 会员：: atomic_kitten
|
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
2011年02月18日 会员：: mskimmy21
|
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)
|
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!
2010年09月30日 会员：: HealthyBabs
|
If you take out the rice and do half the tomatoes, that will cut the carbs
2009年11月23日 会员：: SassyChass
|
| |
|
|
| |
评审此菜谱
查看此菜谱前，您必须先登陆，请点击这里。
|
|
|
|
寻找更多菜谱
|
选择餐食类型
主菜
午餐
最新的菜谱
|
低热量的早餐或点心。
|
|
美味又容易做的湯。
|
|
用新鲜香蕉和西葫芦制成的美味健康蛋糕，每一口都带有腐朽的巧克力。
|
|
美味且易于准备。
|
|
提交菜谱
|
营养总结:
|
 |
Golubtsy的每一食用份量含有129卡路里
|
|
热量分解： 48% 脂肪, 31% 碳水物, 21% 蛋白质. |
|
营养成分
食用量
每份
能源
539 千焦
129 千卡
蛋白质
6.85克
脂肪
6.8克
饱和脂肪
2.588克
反链脂肪
0.411克
多不饱和脂肪
0.219克
单不饱和脂肪
2.951克
胆固醇
24毫克
碳水化合物
9.78克
糖
1.2克
纤维
0.8克
钠
40毫克
钾
177毫克
|
热量分解：
碳水化合物 (31%)
脂肪 (48%)
蛋白质 (21%)
|
|
|