Ingredients with Measurements:
- 8 large cabbage leaves
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cooked rice
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the cabbage leaves and cook for 2-3 minutes until they are tender. Drain and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the mushrooms, salt, and pepper and cook until the mushrooms are tender and any liquid has evaporated, about 10 minutes.
5. In a bowl, mix together the cooked rice, sour cream, Parmesan cheese, and parsley. Add the mushroom mixture and stir to combine.
6. Lay out the cabbage leaves and divide the mushroom mixture evenly among them. Roll up the leaves, tucking in the sides as you go.
7. Place the rolls seam-side down in a baking dish. Cover with foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes until the rolls are lightly browned and heated through.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 12g
Carbohydrates: 20g
Protein: 9g
Fiber: 4g
Substitutions for ingredients:
- You can use any type of cooked grain in place of the rice, such as quinoa or bulgur.
- If you don't have sour cream, you can use Greek yogurt or crème fraîche instead.
- Any type of mushroom will work in this recipe.
Variations:
- You can add chopped spinach or kale to the mushroom mixture for extra greens.
- Instead of Parmesan cheese, you can use any type of grated cheese, such as cheddar or Swiss.
- You can add diced cooked chicken or tofu to the mushroom mixture for extra protein.
Tips and tricks:
- Make sure to remove the tough stem from the cabbage leaves before cooking.
- If the cabbage leaves are too small, you can overlap them to make a larger surface area for rolling.
- If the rolls are not staying closed, you can use toothpicks to secure them before baking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the rolls in a baking dish and cover with foil. Bake at 350°F for 15-20 minutes until heated through.
Presentation ideas:
Serve the rolls on a bed of cooked grains or with a side salad.
Garnishes:
Garnish with additional chopped parsley or grated Parmesan cheese.
Pairings:
Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with roasted vegetables or a side salad.
Troubleshooting advice:
If the rolls are too dry, you can add a little extra sour cream or a splash of vegetable broth to the mushroom mixture.
Food safety advice:
Make sure to cook the cabbage leaves until they are tender to avoid any tough or chewy bits.
Food history:
Kohlroulade is a traditional German dish made with cabbage leaves filled with a variety of ingredients, such as meat, rice, or vegetables.
Flavor profiles:
This dish is creamy and savory with a hint of earthiness from the mushrooms.
Serving suggestions:
Serve hot with a side of roasted vegetables or a side salad.
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Region: German