Ingredients with Measurements:
- 1 head of cabbage
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion, diced
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup Bryndza Podhalańska cheese, crumbled
- 1/2 cup tomato sauce
- 1/2 cup beef broth
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Bring a large pot of water to a boil. Add the whole head of cabbage and cook for 5-7 minutes or until the outer leaves are soft and pliable. Remove the cabbage from the pot and let it cool.
3. In a mixing bowl, combine the ground beef, cooked rice, diced onion, minced garlic, egg, salt, and black pepper. Mix until well combined.
4. Remove the outer leaves of the cabbage and lay them flat on a cutting board. Cut out the thick stem from the bottom of each leaf.
5. Spoon a small amount of the beef mixture onto the center of each cabbage leaf. Top with a sprinkle of Bryndza Podhalańska cheese.
6. Roll the cabbage leaf around the filling, tucking in the sides as you go. Repeat with the remaining cabbage leaves and filling.
7. Place the stuffed cabbage rolls in a baking dish.
8. In a small bowl, mix together the tomato sauce and beef broth. Pour the mixture over the cabbage rolls.
9. Cover the baking dish with foil and bake for 1 hour.
10. Remove the foil and bake for an additional 15 minutes or until the tops of the cabbage rolls are browned and the filling is cooked through.
11. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 22g
Protein: 25g
Substitutions for ingredients:
- Ground pork or turkey can be substituted for ground beef.
- Feta cheese can be substituted for Bryndza Podhalańska cheese.
- Chicken or vegetable broth can be substituted for beef broth.
Variations:
- Add chopped mushrooms to the filling for extra flavor.
- Use a different type of cheese, such as goat cheese or blue cheese.
- Top the cabbage rolls with additional tomato sauce or sour cream before serving.
Tips and tricks:
- To make the cabbage leaves easier to roll, cut out the thick stem from the bottom of each leaf.
- Use a toothpick to secure the cabbage rolls closed before baking.
- Leftover cabbage rolls can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover cabbage rolls can be stored 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 on top.
Garnishes:
Chopped parsley or green onions can be used as a garnish.
Pairings:
Serve the cabbage rolls with a side of roasted vegetables or a green salad.
Suggested side dishes:
Roasted carrots, green beans, or a mixed green salad.
Troubleshooting advice:
If the cabbage leaves are too tough to roll, try boiling them for a few more minutes until they are soft and pliable.
Food safety advice:
Make sure the filling is cooked to an internal temperature of 160°F to ensure food safety.
Food history:
Bryndza Podhalańska is a type of sheep's milk cheese that is popular in Poland and Slovakia.
Flavor profiles:
The cabbage rolls have a savory and slightly tangy flavor from the Bryndza Podhalańska cheese.
Serving suggestions:
Serve the cabbage rolls as a main dish for dinner or as an appetizer for a party.
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Region: Polish