Golumpkis (I have no idea how to spell that either) I think can be made LC just by leaving out the rice/potato in the stuffing. I'd might add more pork (say 1/2 ground pork, 1/2 ground beef, or maybe even a meatloaf mix that has deer in it) and a smallish onion with the tablespoon or so of tomato paste and leek.
I'd experiment on cutting down the tomato paste and the onion in the stuffing until you have just enough to flavor but not enough to drastically affect your blood sugar. Maybe you could also wrap them in two blanched cabbage leaves so when you pour the vinegar/splenda fixed-up tomato sauce on top, the wrap doesn't absorb as much tomato. Or maybe fix up a small batch and use it as a dip instead of baking them in it.
Don't think I helped much, but hopefully I gave you some ideas. This, by the way is off my grandmother's recipe and she tells me all the time that polish cooking varied all over the country.
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