Ingredients with Measurements:
- 1 head of cabbage, chopped into small squares
- 1 cup of sliced mushrooms
- 1/2 cup of sour cream
- 1/4 cup of butter
- 1/4 cup of all-purpose flour
- 1 cup of milk
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of paprika
Special equipment needed:
- Large pot
- Large skillet
- 9x13 inch baking dish
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot, bring water to a boil and add the chopped cabbage. Cook for 5-7 minutes or until tender. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until tender, about 5-7 minutes.
4. Add the flour to the skillet and whisk until combined. Gradually add the milk, whisking constantly until the mixture thickens.
5. Add the salt, black pepper, garlic powder, onion powder, and paprika to the skillet and stir until combined.
6. Add the cooked cabbage to the skillet and stir until coated with the mushroom sauce.
7. Transfer the cabbage mixture to a 9x13 inch baking dish and spread evenly.
8. Spoon dollops of sour cream over the top of the cabbage mixture.
9. Bake in the preheated oven for 20-25 minutes or until the sour cream is lightly browned.
10. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 180
Fat: 12g
Carbohydrates: 15g
Protein: 5g
Sodium: 460mg
Sugar: 6g
Fiber: 4g
Substitutions for ingredients:
- You can use any type of mushrooms you prefer.
- You can use Greek yogurt instead of sour cream for a healthier option.
- You can use gluten-free flour instead of all-purpose flour for a gluten-free option.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add diced onions or bell peppers for extra flavor.
- Use different spices to change up the flavor, such as cumin or chili powder.
Tips and tricks:
- Make sure to chop the cabbage into small squares for even cooking.
- Don't overcook the cabbage, as it can become mushy.
- Use a whisk to ensure the mushroom sauce is smooth and creamy.
- Top with additional sour cream or chopped fresh herbs for added flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve in individual ramekins for a more elegant presentation.
Garnishes:
Top with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve with roasted chicken or grilled steak for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Mashed potatoes
Troubleshooting advice:
- If the mushroom sauce is too thick, add more milk to thin it out.
- If the sour cream is browning too quickly in the oven, cover the dish with foil.
Food safety advice:
- Make sure to cook the cabbage and mushrooms thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cabbage has been a staple in many cultures for centuries, and is often used in traditional dishes such as sauerkraut and coleslaw.
Flavor profiles:
This dish has a creamy and savory flavor, with a slight tang from the sour cream.
Serving suggestions:
Serve as a side dish or a main dish with a protein of your choice.
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