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bariatric golabkis (stuffed cabbage rolls)

(1 rating)
Recipe by
Cathy Estes
Boaz, AL

I like these because they are a complete meal-in-one. Meat, vegetable and a little starch all wrapped up in each bundle. This recipe makes up quicker than most when using a pressure cooker but it can be baked in the oven or in a Dutch oven on top of the stove. There is some brown rice in it but the percentage of carbs is low and the protein is high. Ground turkey could be substituted for one or both of the meats but the nutrition information would need to be changed.

(1 rating)
yield 15 serving(s)
prep time 1 Hr
cook time 45 Min

Ingredients For bariatric golabkis (stuffed cabbage rolls)

  • 1
    large head of cabbage
  • 2 tsp
    canola oil
  • 1/2 c
    onion finely chopped
  • 11/2 lb
    extra lean ground beef (sirloin)
  • 1/2 lb
    lean ground pork
  • 11/2 c
    minute brown rice, instant, whole grain (kraft), cooked according to package directions or 2 cups cooked long-grain brown rice (nutrients are comparable)
  • 1 lg
    egg (beaten)
  • 11/2 tsp
    kosher salt (or to taste)
  • 3/4 tsp
    ground black pepper (or to taste)
  • 2 can
    condensed tomato soup, red label (10.75 oz cans)
  • 21/2 c

How To Make bariatric golabkis (stuffed cabbage rolls)

  • 1
    1. Core cabbage to get rid of tough center. 2. Place cabbage in a large pot of rapidly boiling water with the cored end down. Cover and cook 5-8 minutes until soft enough to pull off leaves. Repeat until all large leaves are removed. (Note: I have not tried this, but I'm told that you can also place the cored head of cabbage in a microwave safe dish with 1/2 inch of water and microwave until the large leaves are softened, repeating as necessary.) 3. Shave some of the tough part from the thick vein on the middle of each cabbage leaf so that the leaf will roll easily. 4. Saute onion in oil until transparent. 5. Cook brown rice according to package directions. 6. In a large bowl, mix meat, onion, rice, egg, salt and pepper. (You may want to cook a small amount of this mixture to see if it is seasoned to your taste.) 7. Divide the meat mixture into 15 equal portions. (Mine are usually about 3 oz each.) 8. Place one of the meat mixture portions onto the inside of a cabbage leaf. I find it best to put the meat mixture at the bottom of the leaf and tuck in the sides while rolling to the top of the leaf. 9. Put the rack into a 4 quart pressure cooker. Chop the remaining cabbage and put it in the bottom. Loosely layer the cabbage rolls, seam side down. 10. In a medium-sized bowl, combine the two cans of tomato soup with the water, stir until smooth, then pour over the cabbage rolls making sure enough of the tomato mixture gets down through the layers to flavor all the cabbage rolls. Place any remaining cabbage leaves on top. 11. Place lid on top of pressure cooker and cook over high heat until weight begins to rock gently. (if your pressure cooker has different pounds of pressure, it should be set on 15.) 12. Reduce heat just enough that the weight continue to gently rock with the escaping steam. Cook for 25 minutes. 13. Remove from heat and let the pressure drop naturally, about 7 to 10 minutes.
  • 2
    Makes 15 cabbage rolls. These are even better the next day or they can be frozen and enjoyed at a later date.

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