Ingredients with Measurements:
- 1 large head of cabbage
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 cup milk
- 1/4 cup breadcrumbs
- 1/2 cup tomato sauce
- 1/2 cup beef broth
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh chives
- 2 tbsp chopped fresh thyme
- 2 tbsp chopped fresh basil
Special equipment needed:
- Large pot for blanching cabbage
- Mixing bowl
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Bring a large pot of salted water to a boil. Remove the core from the cabbage and carefully place the whole head of cabbage into the boiling water. Cook for 5-7 minutes or until the outer leaves are soft and pliable. Remove the cabbage from the pot and let cool.
3. In a mixing bowl, combine the ground beef, cooked rice, onion, garlic, egg, salt, black pepper, paprika, cayenne pepper, milk, breadcrumbs, and half of the chopped herbs. Mix well.
4. Carefully remove the outer leaves of the cabbage and lay them flat on a cutting board. Cut off the thick stem at the bottom of each leaf.
5. Place a spoonful of the beef mixture onto the center of each cabbage leaf. Roll the leaf up tightly, tucking in the sides as you go. Repeat with the remaining leaves and filling.
6. In a baking dish, spread a layer of tomato sauce on the bottom. Place the stuffed cabbage rolls on top of the sauce, seam side down. Pour the beef broth over the rolls.
7. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes or until the cabbage is tender and the filling is cooked through.
8. Garnish with the remaining chopped herbs and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
5. Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 22g
Protein: 25g
Sodium: 800mg
Sugar: 6g
Substitutions for ingredients:
- Ground pork or turkey can be used instead of beef.
- Brown rice or quinoa can be substituted for white rice.
- Chicken broth can be used instead of beef broth.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add chopped mushrooms to the filling for extra flavor.
- Use a different type of cabbage, such as savoy cabbage or napa cabbage.
- Top the rolls with grated cheese before baking.
- Add a dollop of sour cream or plain yogurt on top of each roll before serving.
Tips and tricks:
- Be sure to remove the thick stem from each cabbage leaf to make rolling easier.
- If the cabbage leaves are too thick, use a rolling pin to flatten them out.
- Make sure the filling is tightly packed into each roll to prevent it from falling apart during cooking.
- Leftover cabbage rolls can be frozen for later use.
Storage instructions:
Leftover cabbage rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the cabbage rolls in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the cabbage rolls on a bed of mashed potatoes or with a side of roasted vegetables.
Garnishes:
Chopped fresh herbs, grated cheese, or a dollop of sour cream or plain yogurt.
Pairings:
Red wine, such as a Pinot Noir or Merlot.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a simple green salad.
Troubleshooting advice:
- If the cabbage leaves are too tough to roll, blanch them for a few minutes longer.
- If the filling is too dry, add a little more milk or broth.
- If the rolls are falling apart during cooking, use toothpicks to hold them together.
Food safety advice:
Make sure the filling is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Češnovka Stuffed Cabbage Rolls are a traditional Czech dish that dates back to the 19th century.
Flavor profiles:
Savory, slightly sweet, and herbaceous.
Serving suggestions:
Serve hot with a side of mashed potatoes or roasted vegetables.
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Region: Czech