Ingredients with Measurements:
- 1 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 can (14.5 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon vinegar
- 1 cup beef broth
- 2 tablespoons butter
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Bring a large pot of water to a boil. Add the whole cabbage and cook for 5 minutes. 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, egg, salt, and black pepper. Mix well.
4. Carefully remove the cabbage leaves one by one and trim the thick stem at the base of each leaf.
5. Take a cabbage leaf and place a spoonful of the beef mixture in the center. Roll the leaf around the filling, tucking in the sides as you go. Repeat with the remaining cabbage leaves and filling.
6. In a separate bowl, mix together the diced tomatoes, tomato paste, brown sugar, vinegar, and beef broth.
7. Melt the butter in a baking dish and place the rolled cabbage leaves in the dish.
8. Pour the tomato mixture over the cabbage rolls.
9. Cover the dish with foil and bake for 1 hour.
10. Remove the foil and bake for an additional 30 minutes, or until the cabbage is tender and the sauce has thickened.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
5. Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 25g
Protein: 22g
Sodium: 960mg
Sugar: 12g
Substitutions for ingredients:
- Ground pork or turkey can be substituted for ground beef.
- White rice can be substituted for brown rice.
- Chicken broth can be substituted for beef broth.
Variations:
- Vegetarian option: Substitute the ground beef with cooked lentils or mushrooms.
- Gluten-free option: Use gluten-free breadcrumbs instead of rice.
- Spicy option: Add a pinch of cayenne pepper or red pepper flakes to the beef mixture.
Tips and tricks:
- To make rolling the cabbage leaves easier, cut a V-shaped notch at the base of each leaf to remove the thick stem.
- 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, place the cabbage rolls in a baking dish and cover with foil. Bake in a preheated 350°F oven 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:
- Mashed potatoes
- Roasted vegetables
- Crusty bread
Suggested side dishes:
- Potato salad
- Coleslaw
- Green salad
Troubleshooting advice:
- If the cabbage rolls are too dry, add more beef broth or tomato sauce to the baking dish before baking.
- 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 ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Gołąbki is a traditional Polish dish that dates back to the 16th century. It is typically served during special occasions such as weddings and holidays.
Flavor profiles:
Savory, tangy, and slightly sweet.
Serving suggestions:
Serve the cabbage rolls hot with a side of mashed potatoes and roasted vegetables.
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Region: Polish