Ingredients with Measurements:
- 1 head of cabbage
- 1 lb. ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz.) diced tomatoes
- 1 can (8 oz.) tomato sauce
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 1/4 cup sour cream (optional)
Special equipment needed:
- Large pot
- Large bowl
- Sharp knife
- Cutting board
- Skillet
- 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 whole head of cabbage and cook for 10-15 minutes, or until the leaves are tender and pliable. Drain and let cool.
3. In a skillet, cook the ground beef over medium heat until browned. Add the chopped onion and garlic and cook until softened.
4. Add the cooked rice, diced tomatoes, tomato sauce, salt, black pepper, paprika, and cayenne pepper to the skillet. Stir to combine and cook for 5-10 minutes, or until heated through.
5. In a large bowl, mix together the chopped parsley, dill, and chives.
6. Carefully remove the leaves from the cabbage head, cutting away the tough core as needed. Lay each leaf flat and spoon a small amount of the beef and rice mixture onto the center of each leaf.
7. Roll up the cabbage leaves, tucking in the sides as you go, to form a neat package. Place the rolled-up cabbage leaves seam-side down in a baking dish.
8. Pour any remaining beef and rice mixture over the top of the cabbage rolls.
9. Cover the baking dish with foil and bake for 45-60 minutes, or until the cabbage rolls are heated through and the sauce is bubbly.
10. Serve hot, garnished with a dollop of sour cream, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
5. Temperature:
Preheat oven to 350°F.
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 22g
Protein: 20g
Sodium: 710mg
Sugar: 7g
Fiber: 5g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Brown rice or quinoa can be substituted for the white rice.
- Fresh herbs can be substituted with dried herbs, but reduce the amount by half.
Variations:
- Vegetarian: Substitute the ground beef with cooked lentils or crumbled tofu.
- Gluten-free: Use gluten-free breadcrumbs instead of rice.
- Stuffed peppers: Substitute the cabbage leaves with bell peppers.
Tips and tricks:
- To make the cabbage leaves easier to roll, cut out the thick part of the stem.
- Use toothpicks to secure the cabbage rolls if they don't stay closed.
- 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:
To reheat, place the cabbage rolls in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through. Alternatively, reheat in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the cabbage rolls on a platter with a sprinkle of fresh herbs on top.
Garnishes:
A dollop of sour cream on top of each cabbage roll adds a creamy touch.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Mashed potatoes
Troubleshooting advice:
- If the cabbage leaves are too tough to roll, try boiling them for a few more minutes until they are more pliable.
- If the cabbage rolls are falling apart, use toothpicks to secure them.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Golabki, also known as stuffed cabbage rolls, is a traditional Polish dish that dates back to the 16th century.
Flavor profiles:
The cabbage leaves are tender and slightly sweet, while the beef and rice filling is savory and spiced with paprika and cayenne pepper.
Serving suggestions:
Serve the cabbage rolls with a dollop of sour cream and a sprinkle of fresh herbs.
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Region: Polish