Ingredients with Measurements:
- 1 large head of cabbage
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup tomato paste
- 1/4 cup water
- 1/4 cup sour cream
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot for boiling cabbage
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat oven to 350°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 from the pot and let cool.
3. In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, paprika, salt, and black pepper. Mix well.
4. Carefully remove the cabbage leaves from the head, being careful not to tear them. Lay the leaves flat on a cutting board.
5. Place a spoonful of the beef mixture onto each cabbage leaf, and roll tightly, tucking in the sides as you go. Repeat until all the beef mixture is used up.
6. Place the cabbage rolls in a baking dish.
7. In a small bowl, mix together the tomato paste, water, and sour cream. Pour the mixture over the cabbage rolls.
8. Cover the baking dish with foil and bake for 1 hour.
9. Remove the foil and bake for an additional 15 minutes, or until the cabbage rolls are golden brown.
10. Sprinkle with chopped fresh parsley before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 23g
Protein: 25g
Substitutions for ingredients:
- Ground pork or turkey can be substituted for ground beef.
- Brown rice can be used instead of white rice.
- Chopped green bell pepper can be added to the beef mixture for extra flavor.
Variations:
- Add a can of diced tomatoes to the tomato paste mixture for a more tomatoey flavor.
- Use a different type of cabbage, such as savoy cabbage or Napa cabbage.
- Add a pinch of cayenne pepper for some heat.
Tips and tricks:
- To make rolling the cabbage leaves easier, use a paring knife to remove the thick stem from the bottom of each leaf.
- Leftover cabbage rolls can be frozen for up to 3 months.
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 20-30 minutes, or until heated through.
Presentation ideas:
Serve the cabbage rolls on a platter with a sprinkle of chopped parsley and a dollop of sour cream.
Garnishes:
Chopped fresh parsley or a dollop of sour cream.
Pairings:
Serve with mashed potatoes or crusty bread.
Suggested side dishes:
Roasted vegetables or a side salad.
Troubleshooting advice:
If the cabbage leaves are tearing when you try to roll them, try boiling them for a few more minutes until they are more pliable.
Food safety advice:
Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Cabbage rolls are a traditional dish in many cultures, including Polish, Ukrainian, and Russian.
Flavor profiles:
Savory, slightly sweet, and tangy.
Serving suggestions:
Serve hot with a dollop of sour cream on top.
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Region: Russian