Ingredients with Measurements:
- 1 large head of cabbage
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp nutmeg
- 1/4 cup bread crumbs
- 2 cups beef broth
- 1/2 cup tomato sauce
- 2 tbsp butter
Special equipment needed:
- Large pot
- Mixing bowl
- Skillet
- 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 whole head of cabbage and cook for 5-7 minutes, or until the outer leaves are soft and pliable. Remove from water and let cool.
3. In a mixing bowl, combine ground beef, cooked rice, chopped onion, minced garlic, egg, salt, black pepper, paprika, nutmeg, and bread crumbs. Mix well.
4. Carefully remove the outer leaves of the cabbage and lay them flat on a cutting board. Cut out the thick stem from each leaf.
5. Take a handful of the meat mixture and place it in the center of a cabbage leaf. Roll the leaf up, tucking in the sides as you go. Repeat with remaining leaves and meat mixture.
6. In a skillet, melt butter over medium heat. Add the rolled cabbage leaves and cook until browned on all sides, about 5 minutes.
7. Transfer the cabbage rolls to a baking dish. Pour beef broth and tomato sauce over the top.
8. Cover the dish with foil and bake for 1 hour.
9. Remove foil and bake for an additional 30 minutes, or until the cabbage rolls are cooked through and the sauce has thickened.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 22g
Protein: 25g
Substitutions for ingredients:
- Ground pork or turkey can be used instead of ground beef.
- Brown rice or quinoa can be used instead of white rice.
- Chicken broth or vegetable broth can be used instead of beef broth.
- Ketchup or tomato paste can be used instead of tomato sauce.
Variations:
- Add chopped mushrooms to the meat mixture for extra flavor.
- Top the cabbage rolls with grated cheese before baking.
- Use sauerkraut instead of fresh cabbage for a tangy twist.
Tips and tricks:
- To make rolling the cabbage leaves easier, cut out the thick stem and use a paring knife to thin out the rib.
- If the cabbage leaves are too tough to roll, blanch them for an additional 2-3 minutes.
- 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 in a preheated 350°F oven for 20-30 minutes, or until heated through.
Presentation ideas:
Serve the cabbage rolls on a bed of mashed potatoes or with a side of roasted vegetables.
Garnishes:
Sprinkle chopped parsley or chives over the top of the cabbage rolls before serving.
Pairings:
Pair with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
Mashed potatoes, roasted carrots, or buttered green beans.
Troubleshooting advice:
- If the cabbage rolls are falling apart during cooking, use toothpicks to secure them.
- If the sauce is too thin, mix 1 tbsp of cornstarch with 2 tbsp of cold water and add it to the sauce. Bring to a boil and let thicken.
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:
Schlesischer Kohlrouladen, or Silesian cabbage rolls, are a traditional German dish that originated in the Silesia region, which is now part of Poland. The dish is typically made with ground beef, rice, and cabbage, and is often served with a tomato-based sauce.
Flavor profiles:
The cabbage rolls are savory and slightly sweet, with a hint of nutmeg and paprika.
Serving suggestions:
Serve hot with a side of mashed potatoes and roasted vegetables for a hearty meal.
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Region: German