Ingredients with Measurements:
- 1 head of cabbage
- 1 pound ground beef
- 1 cup cooked rice
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 8-10 slices of bacon
- 1 can (14.5 ounces) diced tomatoes
- 1 cup beef broth
Special equipment needed:
- Large pot
- Skillet
- Baking dish
- Toothpicks
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Bring a large pot of water to a boil. Add the whole head of cabbage and cook for 10-15 minutes, or until the outer leaves are soft and pliable.
3. Remove the cabbage from the pot and let it cool slightly. Carefully remove the outer leaves and set them aside.
4. In a skillet, cook the ground beef over medium heat until browned. Add the onion, celery, carrots, and garlic and cook until the vegetables are tender.
5. Add the cooked rice, salt, black pepper, paprika, and cayenne pepper to the skillet and stir to combine.
6. Spoon the beef and rice mixture onto each cabbage leaf, rolling it up and securing it with a toothpick.
7. Wrap each cabbage roll with a slice of bacon and place them in a baking dish.
8. Pour the diced tomatoes and beef broth over the cabbage rolls.
9. Cover the baking dish with foil and bake for 45-50 minutes, or until the cabbage rolls are cooked through and the bacon is crispy.
10. Remove the toothpicks before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 375
Fat: 20g
Carbohydrates: 21g
Protein: 26g
Sodium: 1025mg
Substitutions for ingredients:
- Ground pork or turkey can be substituted for ground beef.
- Brown rice or quinoa can be substituted for white rice.
- Diced bell peppers can be substituted for celery.
Variations:
- Add chopped mushrooms to the beef and rice mixture for extra flavor.
- Use prosciutto or pancetta instead of bacon.
- Top the cabbage rolls with shredded cheese before baking.
Tips and tricks:
- To make rolling the cabbage leaves easier, cut out the tough stem at the bottom of each leaf.
- If the cabbage leaves are too small, overlap two leaves to create a larger surface area for rolling.
- Use toothpicks to secure the bacon to the cabbage rolls.
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 platter with a sprinkle of chopped parsley.
Garnishes:
Chopped parsley or green onions.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the cabbage leaves are too tough to roll, return them to the boiling water for a few more minutes until they are soft and pliable.
- If the bacon is not crispy enough, broil the cabbage rolls for a few minutes before serving.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cabbage rolls have been a popular dish in many cultures for centuries. They are believed to have originated in the Middle East and spread to Europe and Asia.
Flavor profiles:
Savory, smoky, and slightly spicy.
Serving suggestions:
Serve hot with a side of roasted vegetables or a salad.
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