Ingredients with Measurements:
- 1 head of cabbage
- 1 cup of quinoa
- 2 cups of water
- 1 tablespoon of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups of fresh spinach, chopped
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1 teaspoon of paprika
- Salt and pepper to taste
- 1 can of tomato sauce (15 oz)
- 1 can of diced tomatoes (15 oz)
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
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 5-7 minutes, or until the leaves are soft and pliable. Remove the cabbage from the pot and let it cool.
3. In a separate pot, bring 2 cups of water to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed.
4. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is translucent.
5. Add the chopped spinach, oregano, basil, paprika, salt, and pepper to the skillet. Cook for 3-4 minutes, or until the spinach is wilted.
6. In a mixing bowl, combine the cooked quinoa and the spinach mixture.
7. Remove the cabbage leaves from the head of cabbage and trim the thick stem at the bottom of each leaf.
8. Spoon the quinoa and spinach mixture onto each cabbage leaf and roll tightly. Place the rolled cabbage leaves in a baking dish.
9. In a separate bowl, mix the tomato sauce and diced tomatoes. Pour the mixture over the cabbage rolls.
10. Cover the baking dish with foil and bake for 45-50 minutes, or until the cabbage rolls are cooked through.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 5g
Carbohydrates: 50g
Protein: 10g
Fiber: 10g
Substitutions for ingredients:
- You can use ground beef or turkey instead of quinoa.
- You can use kale or Swiss chard instead of spinach.
- You can use fresh herbs instead of dried herbs.
Variations:
- You can add diced carrots, celery, or bell peppers to the spinach mixture.
- You can top the cabbage rolls with shredded cheese before baking.
- You can use a different type of tomato sauce or canned tomatoes.
Tips and tricks:
- Make sure to remove the thick stem at the bottom of each cabbage leaf to make rolling easier.
- If the cabbage leaves are too thick, you can blanch them for a few more minutes.
- You can use toothpicks to secure the cabbage rolls if they are not staying closed.
Storage instructions:
- Store the 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 oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the cabbage rolls on a bed of quinoa or rice.
- Garnish with fresh herbs or chopped nuts.
Garnishes:
- Fresh herbs
- Chopped nuts
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Quinoa or rice
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the cabbage leaves are tearing, try blanching them for a few more minutes.
- If the filling is too dry, add more tomato sauce or diced tomatoes.
Food safety advice:
- Make sure to cook the cabbage rolls to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Golabki is a traditional Polish dish that is typically made with ground meat and rice. This recipe puts a modern twist on the classic dish by using quinoa and spinach.
Flavor profiles:
- The golabki has a savory and slightly sweet flavor from the cabbage and tomato sauce. The quinoa and spinach add a nutty and earthy flavor.
Serving suggestions:
- Serve the golabki with a dollop of sour cream or Greek yogurt.
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Region: Polish