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
- 1/2 cup milk
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 can (14.5 oz.) diced tomatoes
- 1 can (8 oz.) tomato sauce
- 1 tbsp. brown sugar
- 1 tbsp. lemon juice
Special equipment needed:
- Large pot for boiling cabbage
- Mixing bowl
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Bring a large pot of water to a boil. Cut the core out of the cabbage and carefully remove the leaves one at a time. Blanch the leaves in the boiling water for 2-3 minutes or until they are pliable. Remove from the water and set aside.
3. In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, milk, salt, and black pepper. Mix well.
4. 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 the remaining leaves and filling.
5. In a separate bowl, mix together the diced tomatoes, tomato sauce, brown sugar, and lemon juice.
6. Place the stuffed cabbage rolls in a baking dish and pour the tomato mixture over them.
7. Cover the dish with aluminum foil and bake for 1 hour.
8. Remove the foil and bake for an additional 30 minutes or until the cabbage is tender and the filling is cooked through.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
5. Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 6.
Nutritional information:
Calories: 345
Fat: 14g
Carbohydrates: 28g
Protein: 25g
Sodium: 840mg
Sugar: 14g
Substitutions for ingredients:
- Ground pork or turkey can be substituted for the ground beef.
- Brown rice or quinoa can be substituted for the white rice.
- Diced fresh tomatoes can be substituted for the canned diced tomatoes.
Variations:
- Vegetarian: Substitute the ground beef with cooked lentils or mushrooms.
- Gluten-free: Use gluten-free breadcrumbs or omit the breadcrumbs altogether.
- Spicy: Add a pinch of cayenne pepper or red pepper flakes to the meat mixture.
Tips and tricks:
- Use a serrated knife to cut the core out of the cabbage.
- Don't overstuff the cabbage rolls or they may burst open during cooking.
- If the cabbage leaves are too thick, use a rolling pin to flatten them out.
- Leftover cabbage leaves can be used in soups or stir-fries.
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 350°F oven for 20-30 minutes or until heated through.
Presentation ideas:
Arrange the cabbage rolls on a platter and garnish with chopped parsley or scallions.
Garnishes:
Chopped parsley or scallions.
Pairings:
Serve with mashed potatoes or crusty bread.
Suggested side dishes:
Roasted vegetables or a green salad.
Troubleshooting advice:
- If the cabbage leaves are too tough, blanch them for a few more minutes.
- If the filling is too dry, add a splash of milk or tomato juice.
Food safety advice:
Make sure the internal temperature of the cabbage rolls reaches 160°F to ensure they are fully cooked.
Food history:
Golabki is a traditional Polish dish that dates back to the 16th century.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve hot with a dollop of sour cream on top.
Related Categories
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Region: Polish
Taste: Savory, Tangy, Herbaceous, Comforting