Ingredients with Measurements:
- 1 head of cabbage
- 1 cup of pearl barley
- 1 pound of kielbasa sausage
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of diced tomatoes
- 1 tablespoon of tomato paste
- 1 tablespoon of paprika
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 2 cups of chicken or vegetable broth
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot
- Oven-safe baking dish
- Sharp knife
- Cutting board
- Mixing bowl
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of water to a boil. Add the cabbage and cook for 5 minutes, or until the leaves are tender. Remove the cabbage from the pot and let it cool.
3. In a separate pot, cook the barley according to the package instructions.
4. In a large skillet, cook the kielbasa over medium heat until browned. Remove the kielbasa from the skillet and set it aside.
5. In the same skillet, sauté the onion and garlic until softened.
6. Add the diced tomatoes, tomato paste, paprika, thyme, salt, and pepper to the skillet. Cook for 5 minutes, or until the sauce has thickened.
7. In a mixing bowl, combine the cooked barley, kielbasa, and half of the tomato sauce.
8. Peel the cabbage leaves off the head and trim the thick stem at the bottom of each leaf.
9. Place a spoonful of the barley mixture in the center of each cabbage leaf. Roll the leaf tightly around the filling and tuck in the sides.
10. Place the stuffed cabbage rolls in an oven-safe baking dish.
11. Pour the remaining tomato sauce and chicken or vegetable broth over the cabbage rolls.
12. Cover the dish with foil and bake for 45 minutes.
13. Remove the foil and bake for an additional 15 minutes, or until the cabbage is tender and the sauce has thickened.
14. Sprinkle chopped parsley over the top of the cabbage rolls before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 45g
Protein: 25g
Sodium: 1200mg
Fiber: 10g
Substitutions for ingredients:
- Brown rice or quinoa can be used instead of barley.
- Polish sausage or smoked sausage can be used instead of kielbasa.
- Fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add chopped mushrooms to the filling mixture.
- Use ground beef or pork instead of kielbasa.
- Add a layer of sauerkraut to the bottom of the baking dish before adding the cabbage rolls.
Tips and tricks:
- Use a toothpick to secure the cabbage rolls if they are not staying closed.
- Make sure to remove the tough stem at the bottom of each cabbage leaf to make rolling easier.
- Leftover cabbage rolls can be frozen for later.
Storage instructions:
Leftover cabbage rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cabbage rolls in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the cabbage rolls on a platter with a sprinkle of chopped parsley on top.
Garnishes:
Chopped fresh parsley or a dollop of sour cream can be used as a garnish.
Pairings:
Serve the cabbage rolls with a side of mashed potatoes or roasted vegetables.
Suggested side dishes:
Mashed potatoes, roasted carrots, or green beans.
Troubleshooting advice:
If the cabbage rolls are not staying closed, use a toothpick to secure them.
Food safety advice:
Make sure to cook the cabbage until it is tender to avoid any potential foodborne illnesses.
Food history:
Golabki is a traditional Polish dish that is also known as stuffed cabbage rolls.
Flavor profiles:
The combination of the savory kielbasa, tangy tomato sauce, and tender cabbage creates a delicious and comforting flavor profile.
Serving suggestions:
Serve the cabbage rolls with a side of mashed potatoes or roasted vegetables for a hearty and satisfying meal.
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Region: Polish