5 MIN READ

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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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

Print Beef Cabbage Rolls For Keto Lunch Based On Polish "Golabki" Prep Time 25 mins Cook Time 1 hr 10 mins Total Time 1 hr 35 mins 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 “golabki” for keto and healthy version, this recipe can be also in vegetarian version. Course: Main Course, Side Dish Keyword: Beef, Healthly, Keto, Vegetarian 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

80 g 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! Recipe 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.

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