Ingredients with Measurements:
- 1 large head of cabbage
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1/4 cup brown sugar
- 2 tablespoons lemon juice
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. Remove any damaged outer leaves from the cabbage and carefully place the head of cabbage in the boiling water. Boil for 5-7 minutes or until the outer leaves become soft and pliable. Remove the cabbage from the water and let it cool.
3. In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, salt, black pepper, and paprika. Mix well.
4. Carefully remove the softened outer leaves of the cabbage and place them on a flat surface. Cut off the thick stem at the base of each leaf.
5. Place a spoonful of the meat mixture on each cabbage leaf and roll it up, tucking in the sides as you go. Place the cabbage rolls seam side down in a baking dish.
6. In a separate bowl, mix together the diced tomatoes, tomato sauce, brown sugar, and lemon juice. Pour the mixture over the cabbage rolls.
7. Cover the baking dish with aluminum foil and bake for 1 hour.
8. Remove the foil and bake for an additional 15-20 minutes or until the cabbage rolls are fully cooked and the sauce is bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 20 minutes
5. Temperature:
350°F
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 32g
Protein: 21g
Sodium: 760mg
Sugar: 18g
Substitutions for ingredients:
- Ground turkey or pork can be used instead of ground beef.
- Brown rice or quinoa can be used instead of white rice.
- Diced fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Vegetarian cabbage rolls can be made by substituting the ground beef with cooked lentils or mushrooms.
- Greek-style cabbage rolls can be made by adding feta cheese and oregano to the meat mixture.
- Mexican-style cabbage rolls can be made by adding chili powder and cumin to the meat mixture and using salsa instead of tomato sauce.
Tips and tricks:
- To make rolling the cabbage leaves easier, you can cut out the thick stem at the base of each leaf with a paring knife.
- 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 cabbage rolls, place them in a baking dish and cover with foil. Bake at 350°F for 20-30 minutes or until heated through.
Presentation ideas:
Serve the cabbage rolls on a platter with the sauce spooned over the top. Garnish with fresh parsley or chopped green onions.
Garnishes:
Fresh parsley or chopped green onions.
Pairings:
Classic cabbage rolls pair well with mashed potatoes, roasted vegetables, or a simple green salad.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a simple green salad.
Troubleshooting advice:
- If the cabbage leaves are too tough to roll, you can try boiling them for a few more minutes or blanching them in boiling water for a minute or two.
- If the sauce is too thin, you can simmer it on the stove for a few minutes to thicken it up.
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.
Food history:
Cabbage rolls are a traditional dish in many cultures, including Eastern European, Jewish, and Middle Eastern cuisines.
Flavor profiles:
Classic cabbage rolls are savory and slightly sweet, with a tomato-based sauce and tender cabbage leaves.
Serving suggestions:
Serve the cabbage rolls hot with a side of mashed potatoes or roasted vegetables.
Related Categories
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Region: Eastern European
Taste: Savory, Tangy, Rich, Hearty, Comforting