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 can (8 oz) tomato sauce
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1/2 cup water
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 salted water to a boil. Add the head of cabbage and cook for 5 minutes. Remove from water and let cool.
3. In a mixing bowl, combine ground beef, cooked rice, chopped onion, minced garlic, egg, salt, and black pepper. Mix well.
4. Carefully remove the leaves from the head of cabbage, being careful not to tear them. Cut off the thick part of the stem.
5. Take a cabbage leaf and place a spoonful of the meat mixture in the center. Roll the leaf up, tucking in the sides as you go. Repeat with remaining leaves and meat mixture.
6. In a separate bowl, mix together diced tomatoes, tomato sauce, brown sugar, lemon juice, and water.
7. Place the cabbage rolls in a baking dish. Pour the tomato mixture over the top.
8. Cover the dish with foil and bake for 1 hour.
9. Remove the foil and bake for an additional 30 minutes.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 30g
Protein: 24g
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 fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Vegetarian Golabki can be made by substituting the ground beef with cooked lentils or mushrooms.
- Golabki can be made with a tomato-based sauce or a cream-based sauce.
Tips and tricks:
- Use a serrated knife to cut the cabbage leaves to prevent tearing.
- To prevent the cabbage rolls from unrolling during cooking, secure them with toothpicks.
- Leftover Golabki can be frozen for up to 3 months.
Storage instructions:
Store leftover Golabki in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the Golabki in a baking dish and cover with foil. Bake in a 350°F oven for 20-30 minutes, or until heated through.
Presentation ideas:
Serve Golabki on a bed of mashed potatoes or with a side of crusty bread.
Garnishes:
Garnish with chopped fresh parsley or a dollop of sour cream.
Pairings:
Golabki pairs well with a light red wine, such as Pinot Noir.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a side salad.
Troubleshooting advice:
If the cabbage leaves are too tough to roll, try boiling them for an additional 2-3 minutes.
Food safety advice:
Make sure the internal temperature of the Golabki reaches 160°F to ensure it is safe to eat.
Food history:
Golabki is a traditional Polish dish that dates back to the 16th century.
Flavor profiles:
Golabki is a savory dish with a slightly sweet tomato sauce.
Serving suggestions:
Serve Golabki as a main dish for dinner or as a hearty lunch.
Related Categories
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Region: Polish
Taste: Savory, Tangy, Herby, Meaty, Comforting