Ingredients with Measurements:
- 1 large head of cabbage
- 1 lb ground beef
- 1 cup uncooked rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups beef broth
- 1/2 cup tomato sauce
- 1/4 cup vegetable oil
Special equipment needed:
- Large pot
- Mixing bowl
- Sharp knife
- Cutting board
- Wooden spoon
Step-by-step instructions:
1. Bring a large pot of water to a boil. Remove the outer leaves of the cabbage and place the head in the boiling water. Boil for 5-7 minutes, or until the leaves are soft and pliable. Remove the cabbage from the water and let it cool.
2. In a mixing bowl, combine the ground beef, rice, onion, garlic, paprika, salt, and black pepper. Mix well.
3. Take a cabbage leaf and place a spoonful of the beef mixture in the center. Roll the cabbage leaf around the filling, tucking in the sides as you go. Repeat with the remaining cabbage leaves and beef mixture.
4. In the same pot used to boil the cabbage, heat the vegetable oil over medium heat. Add the stuffed cabbage leaves to the pot, seam side down. Pour the beef broth and tomato sauce over the cabbage rolls.
5. Cover the pot and simmer over low heat for 1 hour, or until the rice is cooked and the cabbage is tender.
6. Serve hot, garnished with fresh herbs if desired.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 28g
Protein: 23g
Substitutions for ingredients:
- Ground pork or turkey can be used instead of beef
- Brown rice can be used instead of white rice
- Chicken broth can be used instead of beef broth
Variations:
- Add chopped carrots and celery to the beef mixture for extra flavor and nutrition
- Use sauerkraut instead of fresh cabbage for a tangy twist
- Top the cabbage rolls with sour cream or yogurt before serving
Tips and tricks:
- To make rolling the cabbage leaves easier, cut out the tough stem at the base of each leaf with a sharp knife.
- If the cabbage leaves tear while rolling, use toothpicks to secure the rolls.
- Leftover cabbage rolls can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the cabbage rolls in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through. Alternatively, place the cabbage rolls in a covered baking dish and bake in a preheated oven at 350°F for 10-15 minutes.
Presentation ideas:
Arrange the cabbage rolls on a platter and garnish with fresh herbs, such as parsley or dill.
Garnishes:
Fresh herbs, such as parsley or dill
Pairings:
- Serve with crusty bread and a green salad for a complete meal
- Pair with a glass of red wine, such as Cabernet Sauvignon or Merlot
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables, such as carrots or Brussels sprouts
- Steamed green beans
Troubleshooting advice:
- If the cabbage rolls are too dry, add more beef broth or tomato sauce to the pot.
- If the rice is not cooked through after 1 hour of simmering, add more liquid to the pot and continue cooking until the rice is tender.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
- Store leftover cabbage rolls in the refrigerator within 2 hours of cooking.
Food history:
Nanoški Sarma is a traditional Serbian dish made with stuffed cabbage leaves. It is believed to have originated in the region of Nana, in southern Serbia.
Flavor profiles:
Savory, slightly sweet, and tangy
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Bosnian