Golumpkies, California Style

I last had golumpkies around 1988 or so, but I got a weird craving for them recently and decided to take the recipes I could find and meld them into something decent.

The traditional recipe calls for roasting the stuffed cabbage leaves in tomato sauce (or boiling them in same), but that sounded icky. I decided instead to just steam the whole works in a standard bath (i.e. 1" of water, a steam tray, and a big pot). This made the flavor of the cabbage come to life and made for a relatively light dish (unlike most Eastern European fare).

Ingredients:

1 head cabbage (you'll only be using about half of it--the outer shell mostly)
1 lb ground turkey
1 pkg Lipton beefy onion soup mix or similar
1 egg
2 tbsp minced garlic
3/4 c cooked brown rice (lower carbs, more fiber)
1/4 c bread crumbs
1/4 c catsup (could also use some diced tomatoes instead if you prefer)
1/2 tsp ground black pepper
dash worcestershire sauce
1/2 tsp crushed caraway seeds if you want to be a bit more authentic.

Procedure:

Remove a dozen or so of the outer leaves of the cabbage. They need to be relative whole and unbroken, so be careful. Put those in a steamer basket and steam them on medium-high heat until they're nice and pliable. Leave the steamer on the stove (you'll need it later), but let the leaves cool for a while (so you can handle them).

Combine everything else in a mixing bowl by hand (it's the only way to squish everything together nicely). It should be about the consistency of meatloaf. Take each cabbage leaf and put 2 oz or so of the mix into each leaf and wrap approximately like a burrito (cabbage doesn't wrap as well as tortillas do, so be easy on yourself here). Pop those back in the steamer and take it for a 20-minute steam or until the internal temp reaches 165.

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