Ingredients with Measurements:
- 1 large head of cabbage
- 1 lb. ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1 can (14 oz.) tomato sauce
- 1/2 cup water
- 2 tbsp. brown sugar
- 2 tbsp. lemon juice
Special equipment needed:
- Large pot for boiling cabbage
- Mixing bowl
- Baking dish
- Aluminum foil
Step-by-step instructions:
a. Preheat oven to 350°F.
b. Bring a large pot of water to a boil. Add the whole head of cabbage and cook for 10-15 minutes, until the outer leaves are soft and pliable.
c. Remove the cabbage from the pot and let it cool slightly. Carefully peel off the outer leaves and set them aside.
d. In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, salt, black pepper, paprika, and cayenne pepper. Mix well.
e. Take a cabbage leaf and place a spoonful of the meat mixture in the center. Roll the leaf up tightly, tucking in the sides as you go. Repeat with the remaining cabbage leaves and meat mixture.
f. In a separate bowl, mix together the tomato sauce, water, brown sugar, and lemon juice.
g. Place the stuffed cabbage rolls in a baking dish and pour the tomato sauce mixture over them.
h. Cover the dish with aluminum foil and bake for 1 hour.
i. Remove the foil and bake for an additional 15-20 minutes, until the sauce is bubbly and the cabbage rolls are cooked through.
j. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 20 minutes
5. Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 360
Total fat: 16g
Saturated fat: 6g
Cholesterol: 100mg
Sodium: 970mg
Total carbohydrates: 29g
Dietary fiber: 4g
Sugars: 16g
Protein: 25g
Substitutions for ingredients:
- Ground pork or turkey can be used instead of beef.
- Brown rice or quinoa can be used instead of white rice.
- Diced tomatoes can be used instead of tomato sauce.
Variations:
- Vegetarian version: Replace the ground beef with cooked lentils or mushrooms.
- Italian-style version: Add Italian seasoning and grated Parmesan cheese to the meat mixture.
- Greek-style version: Add feta cheese and chopped spinach to the meat mixture.
Tips and tricks:
- Use a serrated knife to cut the cabbage to avoid bruising the leaves.
- If the cabbage leaves tear while rolling, use toothpicks to hold them together.
- Leftover cabbage can be used in soups or stir-fries.
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 20-25 minutes, until heated through.
Presentation ideas:
Arrange the cabbage rolls on a platter and garnish with chopped parsley or green onions.
Garnishes:
Chopped parsley, green onions, or sour cream.
Pairings:
Mashed potatoes, roasted vegetables, or a green salad.
Suggested side dishes:
Garlic bread, steamed broccoli, or roasted carrots.
Troubleshooting advice:
- If the cabbage leaves are too tough to roll, return them to the pot of boiling water and cook for a few more minutes.
- If the sauce is too thick, add more water or tomato sauce.
Food safety advice:
- Make sure the meat mixture is cooked to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed cabbage rolls are a traditional dish in many cultures, including Jewish, Polish, and Russian cuisine.
Flavor profiles:
Savory, tangy, and slightly sweet.
Serving suggestions:
Serve with a dollop of sour cream and a sprinkle of chopped parsley.
Related Categories
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Region: Polish
Taste: Savory, Tangy, Herbaceous, Comforting, Meaty