Ingredients with Measurements:
- 1 head of cabbage
- 1 lb. of mustamakkara (Finnish blood sausage)
- 1 cup of cooked rice
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tsp. of paprika
- 1 tsp. of salt
- 1/2 tsp. of black pepper
- 1/4 cup of tomato sauce
- 1/4 cup of water
- 2 tbsp. of olive oil
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
- Toothpicks
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the whole head of cabbage and cook for 10 minutes or until the leaves are soft and pliable. Drain and let cool.
3. In a mixing bowl, combine the mustamakkara, cooked rice, chopped onion, minced garlic, paprika, salt, and black pepper. Mix well.
4. Carefully remove the outer leaves of the cabbage and lay them flat on a cutting board. Cut off the thick stem at the bottom of each leaf.
5. Spoon about 2 tablespoons of the mustamakkara mixture onto the center of each cabbage leaf. Roll up the leaf, tucking in the sides, and secure with a toothpick.
6. Place the cabbage rolls seam-side down in a baking dish.
7. In a small bowl, mix together the tomato sauce and water. Pour the mixture over the cabbage rolls.
8. Drizzle the olive oil over the cabbage rolls.
9. Cover the baking dish with foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15 minutes or until the cabbage rolls are browned and the filling is cooked through.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 25g
Protein: 15g
Substitutions for ingredients:
- Mustamakkara can be substituted with any type of sausage.
- Rice can be substituted with quinoa or couscous.
- Tomato sauce can be substituted with canned diced tomatoes.
Variations:
- Add chopped mushrooms to the filling for extra flavor.
- Use ground beef or pork instead of sausage.
- Add chopped herbs like parsley or cilantro to the filling.
Tips and tricks:
- Make sure to remove the thick stem at the bottom of each cabbage leaf to make rolling easier.
- Use toothpicks to secure the cabbage rolls so they don't come apart while baking.
- If the cabbage leaves are too thick, blanch them for a few more minutes until they are soft and pliable.
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 15-20 minutes or until heated through.
Presentation ideas:
Serve the cabbage rolls on a platter with a sprinkle of chopped parsley or cilantro on top.
Garnishes:
Chopped fresh herbs like parsley or cilantro.
Pairings:
- Serve with a side of mashed potatoes or roasted vegetables.
- Pair with a glass of red wine.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
- Steamed green beans
Troubleshooting advice:
- If the cabbage rolls are falling apart, make sure to secure them tightly with toothpicks.
- If the filling is too dry, add a tablespoon of water or tomato sauce to the mixture.
Food safety advice:
- Make sure to cook the cabbage rolls to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mustamakkara is a traditional Finnish blood sausage made with pork, barley, and blood. It is a popular ingredient in Finnish cuisine and is often served with potatoes or lingonberry jam.
Flavor profiles:
The mustamakkara and cabbage rolls have a savory and slightly spicy flavor from the sausage and paprika. The cabbage adds a slightly sweet and earthy flavor to the dish.
Serving suggestions:
Serve the mustamakkara and cabbage rolls as a main dish for dinner or as an appetizer for a party.
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Region: Finnish