Ingredients with Measurements:
- 1 large sweet potato, peeled and diced
- 4 cups kale, chopped
- 1 onion, chopped
- 1 cup cooked brown rice
- 1/2 cup breadcrumbs
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 can (14.5 oz) diced tomatoes
- 1/4 cup tomato paste
- 1/4 cup water
- 12 large cabbage leaves
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot of boiling water, blanch the cabbage leaves for 2-3 minutes until they are pliable. Drain and set aside.
3. In a mixing bowl, combine the sweet potato, kale, onion, cooked brown rice, breadcrumbs, egg, salt, black pepper, paprika, garlic powder, onion powder, thyme, basil, and oregano. Mix well.
4. Place a cabbage leaf on a flat surface and spoon about 1/4 cup of the sweet potato mixture onto the center of the leaf. Roll the leaf around the filling, tucking in the sides as you go. Repeat with the remaining cabbage leaves and filling.
5. In a baking dish, combine the diced tomatoes, tomato paste, and water. Mix well. Place the cabbage rolls on top of the tomato sauce.
6. Cover the baking dish with aluminum foil and bake for 45-50 minutes, or until the cabbage is tender and the filling is cooked through.
7. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown.
8. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 3g
Carbohydrates: 50g
Protein: 9g
Fiber: 10g
Sodium: 670mg
Substitutions for ingredients:
- Instead of sweet potato, you can use butternut squash or pumpkin.
- Instead of kale, you can use spinach or Swiss chard.
- Instead of brown rice, you can use quinoa or bulgur.
- Instead of breadcrumbs, you can use almond flour or oat flour.
- Instead of canned diced tomatoes, you can use fresh tomatoes.
Variations:
- Add ground beef or turkey to the filling for a meatier version.
- Use different spices to change up the flavor profile.
- Add chopped nuts or dried fruit to the filling for a sweet and savory twist.
Tips and tricks:
- Make sure to blanch the cabbage leaves before rolling them to make them pliable.
- Use a spoon to help tuck in the sides of the cabbage leaves as you roll them.
- If the filling is too dry, add a little more water or tomato sauce to the baking dish before covering with foil.
- If the top is not golden brown after removing the foil, broil for a few minutes until it is.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the Golabki with Sweet Potato and Kale on a bed of tomato sauce with a sprinkle of fresh herbs on top.
Garnishes:
Fresh herbs, such as parsley or basil, chopped nuts, or a drizzle of olive oil.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
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 wet, add more breadcrumbs to absorb the excess moisture.
- If the filling is too dry, add more tomato sauce or water to the baking dish before covering with foil.
Food safety advice:
Make sure to cook the Golabki with Sweet Potato and Kale until the filling is cooked through to avoid any foodborne illness.
Food history:
Golabki, also known as stuffed cabbage rolls, is a traditional Polish dish that dates back to the 18th century. It is typically made with ground meat, rice, and vegetables, but this version uses sweet potato and kale for a healthier twist.
Flavor profiles:
The Golabki with Sweet Potato and Kale has a savory and slightly sweet flavor from the tomato sauce and sweet potato. The spices add a warm and earthy flavor to the dish.
Serving suggestions:
Serve the Golabki with Sweet Potato and Kale as a main dish for a cozy family dinner or a holiday meal.
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Region: Polish
Taste: Savory, Tangy, Earthy, Comforting, Satisfying