Ingredients with Measurements:
- 1 large head of Abyssinian cabbage
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup tomato sauce
- 1/2 cup beef broth
- 2 tablespoons olive oil
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Bring a large pot of salted water to a boil. Carefully remove the outer leaves of the Abyssinian cabbage and blanch them in the boiling water for 2-3 minutes, until they are pliable. Remove the leaves from the water and set them aside to cool.
3. In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, paprika, cumin, salt, and black pepper. Mix well.
4. Take one blanched cabbage leaf and place a spoonful of the beef mixture in the center. Roll the leaf up, tucking in the sides as you go, to form a tight roll. Repeat with the remaining cabbage leaves and beef mixture.
5. In a baking dish, combine the diced tomatoes, tomato sauce, and beef broth. Stir to combine.
6. Heat the olive oil in a large skillet over medium-high heat. Add the cabbage rolls and cook for 2-3 minutes on each side, until browned.
7. Transfer the cabbage rolls to the baking dish with the tomato sauce. Cover the dish with aluminum foil.
8. Bake the cabbage rolls for 45-50 minutes, until the beef is cooked through and the cabbage is tender.
9. Remove the foil from the baking dish and bake for an additional 10-15 minutes, until the sauce is thickened and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 21g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Ground beef can be substituted with ground lamb or ground turkey.
- Cooked rice can be substituted with quinoa or bulgur.
- Abyssinian cabbage can be substituted with regular green cabbage.
Variations:
- Add chopped bell peppers or carrots to the beef mixture for added flavor and nutrition.
- Use a different type of ground meat for a different flavor profile.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Be sure to blanch the cabbage leaves before rolling them to make them pliable and easier to work with.
- Use a sharp knife to remove the tough stem from the center of each cabbage leaf.
- Brown the cabbage rolls in a skillet before baking to add extra flavor and texture.
Storage instructions:
Store any 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 baking dish and cover with foil. Bake in a preheated 350°F oven for 15-20 minutes, until heated through.
Presentation ideas:
Serve the cabbage rolls on a platter with the tomato sauce spooned over the top. Garnish with fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro
Pairings:
- Serve with a side of roasted vegetables, such as carrots or Brussels sprouts.
- Pair with a simple green salad dressed with lemon vinaigrette.
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the cabbage leaves are too tough to roll, blanch them for a few more minutes until they are more pliable.
- If the tomato sauce is too thin, simmer it on the stove for a few minutes to thicken it up.
Food safety advice:
- Be sure to cook the beef mixture to an internal temperature of 160°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator for up to 3 days.
Food history:
Abyssinian cabbage is a type of cabbage that is native to Ethiopia. It is known for its large, tender leaves that are perfect for stuffing.
Flavor profiles:
This dish is savory and slightly spicy, with a rich tomato sauce and tender beef filling.
Serving suggestions:
Serve the stuffed Abyssinian cabbage rolls as a main course for dinner.
Related Categories
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Region: Ethiopian
Taste: Savory, Tangy, Spicy, Herbaceous, Earthy