Ingredients with Measurements:
- 8 large cabbage leaves
- 1 pound ground beef
- 1/2 cup cooked rice
- 1/4 cup chopped onion
- 1/4 cup chopped parsley
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup beef broth
- 1/2 cup tomato sauce
- 2 tablespoons butter
Special equipment needed:
- Large pot
- Mixing bowl
- Skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Bring a large pot of water to a boil. Add the cabbage leaves and cook for 2-3 minutes, or until they are soft and pliable. Drain and set aside.
3. In a mixing bowl, combine the ground beef, cooked rice, chopped onion, chopped parsley, egg, salt, black pepper, and nutmeg. Mix well.
4. Place a cabbage leaf on a flat surface and spoon some of the meat mixture onto the center of the leaf. Roll up the leaf, tucking in the sides, to form a neat package. Repeat with the remaining cabbage leaves and meat mixture.
5. In a skillet, melt the butter over medium heat. Add the cabbage rolls and brown on all sides.
6. Transfer the cabbage rolls to a baking dish. Pour the beef broth and tomato sauce over the rolls.
7. Cover the baking dish with foil and bake for 1 hour.
8. Remove the foil and bake for an additional 15 minutes, or until the cabbage rolls are cooked through and the sauce is bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories per serving: 390
Fat: 22g
Carbohydrates: 20g
Protein: 27g
Sodium: 1050mg
Substitutions for ingredients:
- Ground pork or turkey can be used instead of ground beef.
- Quinoa or couscous can be used instead of rice.
- Chicken broth or vegetable broth can be used instead of beef broth.
- Marinara sauce or diced tomatoes can be used instead of tomato sauce.
Variations:
- Add chopped carrots or celery to the meat mixture for extra flavor and nutrition.
- Use Swiss chard or collard greens instead of cabbage leaves.
- Top the cabbage rolls with grated cheese before baking.
Tips and tricks:
- To make rolling the cabbage leaves easier, cut out the tough stem at the base of each leaf.
- If the cabbage leaves tear while rolling, use toothpicks to hold them together.
- Leftover cabbage rolls can be frozen for later use.
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 350°F oven for 20-25 minutes, or until heated through.
Presentation ideas:
Serve the cabbage rolls on a platter with the sauce spooned over the top. Garnish with chopped parsley or grated cheese.
Garnishes:
Chopped parsley or grated cheese.
Pairings:
Serve with mashed potatoes or roasted vegetables.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a green salad.
Troubleshooting advice:
- If the cabbage rolls are too dry, add more broth or tomato sauce to the baking dish.
- If the cabbage rolls are falling apart, use toothpicks to hold them together while cooking.
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:
Kohlrouladen is a traditional German dish that dates back to the 18th century. It is typically made with ground beef or pork, rice, and cabbage leaves.
Flavor profiles:
Savory, meaty, and slightly sweet.
Serving suggestions:
Serve hot with mashed potatoes or roasted vegetables.
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Region: German