Ingredients with Measurements:
- 1 head of cabbage
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1/4 cup brown sugar
- 2 tablespoons lemon juice
- 1/4 cup water
Special equipment needed:
- Large pot for boiling cabbage
- Mixing bowl
- Baking dish
- Aluminum foil
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 place the whole head of cabbage into the boiling water. Cook for 5-7 minutes or until the outer leaves are soft and pliable. Remove the cabbage from the pot and let it cool.
3. In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, salt, black pepper, paprika, and cayenne pepper. Mix well.
4. Carefully remove the outer leaves from the cabbage and lay them flat on a cutting board. Cut off the thick stem at the base of each leaf.
5. Place a spoonful of the beef and rice mixture onto the center of each cabbage leaf. Roll the leaf tightly around the filling, tucking in the sides as you go.
6. In a separate mixing bowl, combine the diced tomatoes, tomato sauce, brown sugar, lemon juice, and water. Mix well.
7. Pour half of the tomato mixture into the bottom of a baking dish. Arrange the stuffed cabbage rolls on top of the sauce. Pour the remaining tomato mixture over the top of the cabbage rolls.
8. Cover the baking dish with aluminum foil and bake for 1 hour.
9. Remove the foil and bake for an additional 15-20 minutes or until the cabbage is tender and the sauce is bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 20 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 38g
Protein: 23g
Substitutions for ingredients:
- Ground turkey or pork can be used instead of ground beef.
- White rice or quinoa can be used instead of brown rice.
- Diced canned tomatoes can be substituted with fresh tomatoes.
Variations:
- Add chopped bell peppers or shredded carrots to the beef and rice mixture for added flavor and nutrition.
- Use a different type of ground meat, such as lamb or chicken, for a different taste.
- Add a pinch of cinnamon or nutmeg to the tomato sauce for a unique flavor.
Tips and tricks:
- To make rolling the cabbage leaves easier, use a paring knife to remove the thick stem at the base of each leaf.
- Leftover cabbage rolls can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For a vegetarian version, substitute the ground beef with cooked lentils or mushrooms.
Storage instructions:
Leftover cabbage rolls can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Reheating instructions:
To reheat, place the cabbage rolls in a microwave-safe dish and heat on high for 2-3 minutes or until heated through.
Presentation ideas:
Serve the cabbage rolls on a bed of mashed potatoes or with a side of roasted vegetables.
Garnishes:
Garnish with chopped fresh parsley or a dollop of sour cream.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a simple green salad.
Troubleshooting advice:
- If the cabbage leaves are too tough to roll, return them to the boiling water for an additional 2-3 minutes.
- If the tomato sauce is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover cabbage rolls in the refrigerator or freezer within 2 hours of cooking.
Food history:
Stuffed cabbage rolls are a traditional dish in many cultures, including Eastern Europe, the Middle East, and Asia.
Flavor profiles:
This dish is savory and slightly sweet, with a hint of spice from the cayenne pepper.
Serving suggestions:
Serve hot with a side of mashed potatoes or roasted vegetables.
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