Ingredients with Measurements:
- 1 head of cabbage
- 1 pound ground beef
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 can tomato sauce (15 oz)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling cabbage
- Mixing bowl
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Bring a large pot of water to a boil. Add the cabbage and cook for 5-7 minutes, or until the leaves are tender. Remove the cabbage from the pot and let it cool.
3. In a mixing bowl, combine the ground beef, cooked rice, shredded cheddar cheese, diced onion, minced garlic, paprika, salt, and pepper.
4. Gently remove the cabbage leaves from the head of cabbage, being careful not to tear them. Lay the leaves flat on a cutting board.
5. Place a spoonful of the beef and rice mixture onto each cabbage leaf. Roll the leaf around the filling, tucking in the sides as you go.
6. Place the stuffed cabbage rolls into a baking dish.
7. In a separate bowl, mix together the tomato sauce and Worcestershire sauce. Pour the sauce over the cabbage rolls.
8. Cover the baking dish with aluminum foil and bake for 45-50 minutes, or until the cabbage rolls are cooked through.
9. Remove the foil and sprinkle additional shredded cheese on top of the cabbage rolls. Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Total fat: 25g
Saturated fat: 12g
Cholesterol: 105mg
Sodium: 980mg
Total carbohydrates: 24g
Dietary fiber: 4g
Sugar: 10g
Protein: 31g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef.
- Brown rice or quinoa can be substituted for white rice.
- Mozzarella or provolone cheese can be substituted for cheddar cheese.
Variations:
- Add chopped spinach or kale to the beef and rice mixture for added nutrition.
- Use Italian seasoning instead of paprika for a different flavor profile.
- Add a can of diced tomatoes to the tomato sauce for a chunkier sauce.
Tips and tricks:
- Use a serrated knife to cut the cabbage leaves to prevent tearing.
- If the cabbage leaves are too thick, use a rolling pin to gently flatten them.
- Make sure to tuck in the sides of the cabbage roll to prevent the filling from falling out.
- 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 aluminum foil. Bake at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the cabbage rolls on a platter with additional tomato sauce and shredded cheese on top.
Garnishes:
Garnish with chopped parsley or green onions for added color and flavor.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the cabbage leaves are too tough, cook them for a few more minutes until they are tender.
- If the filling is too dry, add a splash of milk or tomato juice to moisten it.
- If the cabbage rolls are falling apart, use toothpicks to hold them together.
Food safety advice:
- Make sure to cook the cabbage rolls to an internal temperature of 160°F to ensure that the meat is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Cabbage rolls are a traditional dish in many cultures, including Eastern European and Middle Eastern cuisine.
Flavor profiles:
Savory, cheesy, and slightly sweet from the tomato sauce.
Serving suggestions:
Serve hot with additional tomato sauce and shredded cheese on top.
Related Categories
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Region: Polish
Taste: Savory, Cheesy, Tangy, Rich, Comforting