Ingredients with Measurements:
- 1 head of cabbage
- 1 pound of ground beef
- 1 cup of cooked rice
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 egg
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1/4 teaspoon of nutmeg
- 1 can of tomato sauce (15 ounces)
- 1/2 cup of water
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Bring a large pot of salted water to a boil. Add the head of cabbage and cook for 10 minutes. 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, egg, salt, black pepper, paprika, and nutmeg. Mix well.
4. Carefully remove the cabbage leaves from the head of cabbage. Cut off the thick part of the stem from each leaf.
5. Take a cabbage leaf and place a spoonful of the ground beef mixture in the center. Roll up the cabbage leaf, tucking in the sides as you go. Repeat with the remaining cabbage leaves and ground beef mixture.
6. Place the cabbage rolls in a baking dish.
7. In a separate bowl, mix together the tomato sauce and water. Pour the tomato sauce mixture over the cabbage rolls.
8. Cover the baking dish with foil and bake in the preheated oven for 1 hour.
9. Remove the foil and bake for an additional 15 minutes.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 380
Fat: 18g
Carbohydrates: 28g
Protein: 26g
Substitutions for ingredients:
- Ground pork or ground turkey can be used instead of ground beef.
- Brown rice or quinoa can be used instead of white rice.
- Diced tomatoes can be used instead of tomato sauce.
Variations:
- Add chopped mushrooms to the ground beef mixture.
- Use Swiss chard leaves instead of cabbage leaves.
- Add grated Parmesan cheese to the ground beef mixture.
Tips and tricks:
- To make it easier to remove the cabbage leaves, freeze the head of cabbage overnight and then thaw it before cooking.
- If the cabbage leaves are too small, you can overlap two leaves to make a larger one.
- 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 baking dish and cover with foil. Bake in a preheated oven at 350°F for 20-25 minutes.
Presentation ideas:
Serve the cabbage rolls on a platter with a sprinkle of chopped parsley.
Garnishes:
Chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a side of roasted vegetables or mashed potatoes.
Suggested side dishes:
Roasted carrots, green beans, or mashed potatoes.
Troubleshooting advice:
- If the cabbage leaves tear, use toothpicks to hold them together.
- If the cabbage rolls are dry, add more tomato sauce or water before baking.
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:
Kalvdans is a traditional Swedish dish made from the stomach of a calf. This recipe uses ground beef instead.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve the cabbage rolls hot with a side of roasted vegetables or mashed potatoes.
Related Categories
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Region: Swedish
Taste: Savory, Tangy, Herbaceous, Comforting, Rich