Ingredients with Measurements:
- 1 large head of cabbage, chopped
- 1 onion, chopped
- 1 cup uncooked rice
- 2 cups water
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp allspice
- 1 lb smoked salmon, sliced
- 1/2 cup heavy cream
- 1/4 cup breadcrumbs
- 2 tbsp butter
Special equipment needed:
- Large pot
- Oven-safe casserole dish
- Mixing bowl
- Saucepan
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large pot, bring water to a boil and add chopped cabbage. Cook for 5 minutes or until cabbage is tender. Drain and set aside.
3. In a saucepan, combine rice, water, salt, black pepper, and allspice. Bring to a boil, then reduce heat and simmer for 18-20 minutes or until rice is cooked.
4. In a mixing bowl, combine cooked cabbage, cooked rice, and sliced smoked salmon. Mix well.
5. Pour the mixture into an oven-safe casserole dish.
6. In a small saucepan, melt butter and mix in breadcrumbs. Sprinkle the breadcrumb mixture on top of the cabbage and rice mixture.
7. Pour heavy cream over the top of the casserole.
8. Bake in preheated oven for 30-35 minutes or until the top is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 390
Total Fat: 16g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 870mg
Total Carbohydrates: 37g
Dietary Fiber: 5g
Sugar: 6g
Protein: 24g
Substitutions for ingredients:
- Instead of smoked salmon, you can use cooked ground beef or pork.
- Instead of heavy cream, you can use sour cream or plain Greek yogurt.
- Instead of breadcrumbs, you can use crushed crackers or panko breadcrumbs.
Variations:
- Add chopped carrots or celery to the cabbage and rice mixture for extra flavor and nutrition.
- Use different types of smoked fish, such as trout or mackerel.
- Add grated cheese on top of the casserole before baking for a cheesy twist.
Tips and tricks:
- Make sure to drain the cooked cabbage well to avoid excess moisture in the casserole.
- Use a sharp knife to slice the smoked salmon thinly for easier mixing.
- Let the casserole cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the casserole on a platter with fresh herbs, such as dill or parsley, sprinkled on top.
Garnishes:
Garnish with lemon wedges or capers for a pop of flavor.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Caesar salad
Troubleshooting advice:
- If the casserole is too dry, add more heavy cream or sour cream.
- If the casserole is too wet, add more breadcrumbs or crackers.
Food safety advice:
Make sure to cook the cabbage and rice thoroughly to avoid foodborne illness.
Food history:
Kaalilaatikko is a traditional Finnish dish made with cabbage and rice. It is often served during the Christmas season.
Flavor profiles:
The dish has a savory and slightly sweet flavor from the cabbage and allspice, with a smoky and salty taste from the smoked salmon.
Serving suggestions:
Serve the casserole hot with a dollop of sour cream or Greek yogurt on top.
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Region: Finnish