Ingredients with Measurements:
- 1 head of cabbage
- 1 cup of cooked rice
- 1 pound of ground beef
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 cup of chopped mushrooms
- 1 cup of sauerkraut
- 1 can of tomato sauce
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Bring a large pot of salted water to a boil. Remove the core from the cabbage and carefully separate the leaves. Blanch the cabbage leaves in the boiling water for 2-3 minutes or until they are pliable. Drain and set aside.
3. In a mixing bowl, combine the cooked rice, ground beef, chopped onion, minced garlic, and chopped mushrooms. Season with salt and pepper to taste.
4. Place a cabbage leaf on a flat surface and spoon a small amount of the meat mixture onto the center of the leaf. Fold the sides of the leaf over the filling and roll up tightly. Repeat with the remaining cabbage leaves and filling.
5. In a baking dish, spread a layer of sauerkraut on the bottom. Place the rolled cabbage leaves on top of the sauerkraut.
6. Pour the tomato sauce over the cabbage rolls and drizzle with olive oil.
7. Cover the baking dish with foil and bake for 1 hour.
8. Remove the foil and bake for an additional 15-20 minutes or until the cabbage is tender and the filling is cooked through.
9. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 20 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 28g
Protein: 25g
Sodium: 800mg
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.
- Chopped kale or spinach can be substituted for the mushrooms.
Variations:
- Add chopped bell peppers or carrots to the filling for added flavor and nutrition.
- Use a different type of cabbage, such as savoy cabbage or Napa cabbage.
- Top the cabbage rolls with shredded cheese before baking.
Tips and tricks:
- Use a sharp knife to remove the core from the cabbage.
- Blanch the cabbage leaves in small batches to prevent them from sticking together.
- Use a wooden spoon to gently press the cabbage rolls down into the sauerkraut and tomato sauce before baking.
Storage instructions:
Leftover cabbage rolls can be stored 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 oven at 350°F for 20-25 minutes or until heated through.
Presentation ideas:
Serve the cabbage rolls on a bed of sauerkraut and garnish with chopped parsley.
Garnishes:
Chopped parsley or green onions.
Pairings:
This dish pairs well with roasted potatoes or a side salad.
Suggested side dishes:
Roasted potatoes or a side salad.
Troubleshooting advice:
- If the cabbage leaves are too tough to roll, blanch them for a few more minutes until they are more pliable.
- If the filling is too dry, add a splash of milk or broth to moisten it.
Food safety advice:
Be sure to cook the cabbage rolls to an internal temperature of 160°F to ensure that the meat is fully cooked.
Food history:
Golabki, also known as stuffed cabbage rolls, are a traditional Polish dish that dates back to the 18th century.
Flavor profiles:
This dish is savory and slightly tangy from the sauerkraut.
Serving suggestions:
Serve the cabbage rolls with a dollop of sour cream on top.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Polish