Ingredients with Measurements:
- 1 head of cabbage
- 1 pound of ground pork
- 1 cup of cooked rice
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of paprika
- 1 teaspoon of caraway seeds
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of tomato sauce
- 1/2 cup of chicken broth
- 2 tablespoons of vegetable oil
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 salted 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 mixing bowl, combine the ground pork, cooked rice, onion, garlic, paprika, caraway seeds, salt, and black pepper. Mix well.
4. Carefully remove the leaves from the cabbage, being careful not to tear them. Lay the leaves flat on a cutting board.
5. Place a spoonful of the pork mixture in the center of each cabbage leaf. Roll the leaf up, tucking in the sides as you go.
6. Heat the vegetable oil in a large skillet over medium-high heat. Add the cabbage rolls and cook until browned on all sides, about 5 minutes.
7. In a small bowl, mix together the tomato sauce and chicken broth.
8. Place the cabbage rolls in a baking dish. Pour the tomato sauce mixture over the top.
9. Cover the baking dish with foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15 minutes, or until the cabbage rolls are cooked through.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 25g
Protein: 20g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of pork.
- Brown rice can be used instead of white rice.
- Beef broth can be used instead of chicken broth.
Variations:
- Add diced tomatoes to the tomato sauce mixture for a chunkier sauce.
- Add chopped mushrooms to the pork mixture for extra flavor.
- Use Swiss chard or collard greens instead of cabbage.
Tips and tricks:
- To make rolling the cabbage leaves easier, cut out the tough stem at the bottom of each leaf.
- If the cabbage leaves are too tough to roll, blanch them for a few more minutes until they are more pliable.
- To prevent the cabbage rolls from sticking to the baking dish, lightly grease the dish before adding the rolls.
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 at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the cabbage rolls on a platter with the tomato sauce drizzled over the top.
Garnishes:
Garnish with chopped parsley or sour cream.
Pairings:
Serve with a side of mashed potatoes or roasted vegetables.
Suggested side dishes:
- Roasted carrots
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the cabbage rolls are not cooking through, cover the baking dish with foil and bake for an additional 10-15 minutes.
- If the cabbage rolls are too dry, add more tomato sauce or chicken broth to the baking dish.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Gyulai-style cabbage rolls are a traditional Hungarian dish that originated in the town of Gyula. They are typically made with ground pork, rice, and spices, and are rolled in cabbage leaves before being baked in a tomato sauce.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve the cabbage rolls hot with a side of mashed potatoes or roasted vegetables.
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Region: Hungarian