Polish kitchen, I miss my mum’s meal so much since I moved outside of the country 6 years ago. I was looking for inspiration for my keto recipes in our old polish tradition. I decided to modify polish “gołąbki” for keto and healthy version, this recipe can be also in vegetarian version. Then let’s me introduce you ground beef cabbage rolls for keto lunch based on polish “gołąbki”.
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Contents
How to prepare ground beef cabbage rolls for keto lunch based on polish “gołąbki”?
Preparation time: around 25 minutes
Cooking time: 1 hour 10 minutes
Servings: 9 pieces
Ingredients
- 1 small cabbage
- 1/4 kg ground beef
- salt, pepper, turmeric
- 1 small carrot (skip for more keto oriented recipe, however still can be in-taken in small amount on keto diet)
- 1 white onion
- 80g of tofu (skip for more keto oriented recipe, add for vegetarian version)
- 1 egg
- 1 chilli pepper
- 1 cup of coconut milk
Instructions
- Get tofu outside of the box, cover with kitchen towel and leave for awhile on the side, we want to make sure that tofu is not wet anymore
- Boil water and add the whole cabbage, cook for couple of minutes (around 10 minutes), just to make leafs softer, after boiling cool it down
- Cut tofu into small pieces, add to bowl with olives oil, pinch of salt, pepper and turmeric, leave for couple of minutes while you are cutting vegetables
- Preheat pan with a little bit of olive oil
- Chop onion, carrot and chilli pepper
- Mix vegetables with tofu and fry on the pan for couple of minutes (around 10 minutes) on lower heat till all ingredients has nice gold colour
- Meantime, mix ground beef with one egg, pinch of salt, pepper and turmeric
- When mixture from the pan is ready, cool it down and add to the bowl with beef, mix all together
- Prepare cabbage leafs, the oldest leafs add on the bottom of soup pan
- Get leaf by leaf and fill with beef mixture (use 1 tablespoon of mixture per roll) and roll into rolls of hand size
- Put rolls one by one into soup pan and fill with the water
- Cook covered for 1 hours on low heat
- Transfer rolls on the preheated pan with a little bit olive oil and cover with coconut milk, fry for 10minutes on low heat
- Prepare plate, transfer rolls on the plate and cover in coconut milk from the pan
- Enjoy!
Notes
Vegetarian: for vegetarian version, do NOT use beef, replace it with more vegetables like mushrooms.
Keto: for keto version, do NOT use tofu
Be creative! Add different vegetables for the filling.
I made small rolls as they are much easier to eat, however you can use more mixture per roll to make rolls much bigger.
Recipe
- 1 small cabbage
- 1/4 kg ground beef
- salt, pepper, turmeric
- 1 small carrot skip for more keto oriented recipe, however still can be in-taken in small amount on keto diet
- 1 white onion
- 80 g of tofu skip for more keto oriented recipe, add for vegetarian version
- 1 egg
- 1 chilli pepper
- 1 cup of coconut milk
- Get tofu outside of the box, cover with kitchen towel and leave for awhile on the side, we want to make sure that tofu is not wet anymore
- Boil water and add the whole cabbage, cook for couple of minutes (around 10 minutes), just to make leafs softer, after boiling cool it down
- Cut tofu into small pieces, add to bowl with olives oil, pinch of salt, pepper and turmeric, leave for couple of minutes while you are cutting vegetables
- Preheat pan with a little bit of olive oil
- Chop onion, carrot and chilli pepper
- Mix vegetables with tofu and fry on the pan for couple of minutes (around 10 minutes) on lower heat till all ingredients has nice gold colour
- Meantime, mix ground beef with one egg, pinch of salt, pepper and turmeric
- When mixture from the pan is ready, cool it down and add to the bowl with beef, mix all together
- Prepare cabbage leafs, the oldest leafs add on the bottom of soup pan
- Get leaf by leaf and fill with beef mixture (use 1 tablespoon of mixture per roll) and roll into rolls of hand size
- Put rolls one by one into soup pan and fill with the water
- Cook covered for 1 hours on low heat
- Transfer rolls on the preheated pan with a little bit olive oil and cover with coconut milk, fry for 10minutes on low heat
- Prepare plate, transfer rolls on the plate and cover in coconut milk from the pan
- Enjoy!
Vegetarian: for vegetarian version, do NOT use beef, replace it with more vegetables like mushrooms.
Keto: for keto version, do NOT use tofu
Be creative! Add different vegetables for the filling.
I made small rolls as they are much easier to eat, however you can use more mixture per roll to make rolls much bigger.
Other recipes with BEEF
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Zaneta loves challenges so deciding about career path she has chosen typical male industry. Woman who codes. Every 1-2 years she lives in different part of the world. Gym dates is something what she specialised in. Healthy lifestyle, extreme sports and motorbikes have stolen her hear years ago.
