Ingredients with Measurements:
- 1 head of cabbage
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14.5 oz) diced tomatoes
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Bring a large pot of salted water to a boil. Add the cabbage and cook for 10-15 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, chopped onion, minced garlic, paprika, salt, and black pepper. Mix well.
4. Carefully remove the cabbage leaves from the head, being careful not to tear them. Lay the leaves flat on a cutting board.
5. Place a spoonful of the beef mixture onto each cabbage leaf. Roll the leaf around the filling, tucking in the sides as you go.
6. In a separate bowl, mix together the diced tomatoes, beef broth, tomato paste, and olive oil.
7. Place the cabbage rolls in a baking dish. Pour the tomato mixture over the rolls.
8. Cover the baking dish with aluminum foil and bake for 1 hour.
9. Remove the foil and bake for an additional 15-20 minutes, or until the cabbage rolls are golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 20 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 17g
Carbohydrates: 23g
Protein: 25g
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.
- Vegetable broth can be used instead of beef broth.
Variations:
- Add chopped mushrooms to the beef mixture for extra flavor.
- Use Swiss chard or collard greens instead of cabbage.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- To make rolling the cabbage leaves easier, cut out the thick stem at the bottom of each leaf.
- If the cabbage leaves are too tough to roll, blanch them for a few more minutes until they are more pliable.
- Leftover cabbage rolls can be frozen for up to 3 months.
Storage instructions:
Store leftover cabbage rolls 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 20-25 minutes, or until heated through.
Presentation ideas:
Serve the cabbage rolls on a platter with a sprinkle of fresh parsley on top.
Garnishes:
Garnish with a dollop of sour cream or Greek yogurt.
Pairings:
Serve with a side of mashed potatoes or roasted vegetables.
Suggested side dishes:
- Roasted carrots
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the cabbage rolls are too dry, add a little more beef broth to the tomato mixture before pouring it over the rolls.
- If the cabbage rolls are falling apart, try using toothpicks to hold them together while baking.
Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Cabbage rolls are a traditional dish in many Eastern European countries, including Poland, Russia, and Ukraine.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve the cabbage rolls hot with a side of mashed potatoes or roasted vegetables.
Related Categories
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Region: Bulgarian
Taste: Savory, Tangy, Herbaceous, Rich, Earthy