Ingredients with Measurements:
- 1 large head of cabbage
- 1 lb ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 1 cup mushrooms, chopped
- 2 cloves garlic, minced
- 1 can tomato sauce
- 1 can diced tomatoes
- 1 tsp paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 cups beef broth
- 2 tbsp olive oil
Special Equipment Needed:
- Large pot
- Mixing bowl
- Baking dish
- Sharp knife
- Cutting board
- Skillet
Step-by-Step Instructions:
1. Preheat the oven to 375°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 the cabbage from the pot and let it cool.
3. In a skillet, heat the olive oil over medium heat. Add the onion, mushrooms, and garlic and sauté until the onions are translucent and the mushrooms are tender.
4. In a mixing bowl, combine the ground beef, cooked rice, sautéed onion and mushroom mixture, paprika, thyme, salt, and pepper.
5. Carefully remove the cabbage leaves from the head of cabbage, being careful not to tear them. Lay them out flat on a cutting board.
6. Spoon the beef and rice mixture onto each cabbage leaf, then roll it up tightly.
7. Place the stuffed cabbage rolls in a baking dish.
8. In a separate bowl, mix together the tomato sauce, diced tomatoes, and beef broth. Pour the mixture over the cabbage rolls.
9. Cover the baking dish with foil and bake for 1 hour.
10. Remove the foil and bake for an additional 15-20 minutes, or until the cabbage rolls are browned and the sauce is bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 20 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 23g
Protein: 25g
Sodium: 800mg
Sugar: 8g
Substitutions for ingredients:
- Ground turkey or pork can be substituted for the ground beef.
- Brown rice or quinoa can be substituted for the white rice.
- Vegetable broth can be substituted for the beef broth.
Variations:
- Add chopped carrots or bell peppers to the beef and rice mixture for added flavor and nutrition.
- Use a different type of mushroom, such as shiitake or portobello, for a different flavor profile.
- Add a pinch of red pepper flakes to the tomato sauce mixture for a spicy kick.
Tips and Tricks:
- Use a sharp knife to carefully remove the cabbage leaves from the head of cabbage.
- To prevent the cabbage rolls from falling apart during cooking, use toothpicks to secure the ends.
- Leftover cabbage rolls can be frozen for later use.
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 350°F oven for 20-30 minutes, or until heated through.
Presentation Ideas:
Serve the cabbage rolls on a platter with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley or a dollop of sour cream make great garnishes for this dish.
Pairings:
Serve the cabbage rolls with a side of mashed potatoes or roasted vegetables.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting Advice:
- If the cabbage leaves are too tough to roll, return them to the pot of boiling water for an additional 2-3 minutes.
- If the cabbage rolls are falling apart during cooking, use toothpicks to secure the ends.
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:
Stuffed cabbage rolls have been a popular dish in many cultures for centuries. They are believed to have originated in the Middle East and spread throughout Europe and Asia.
Flavor Profiles:
This dish is savory and hearty, with a rich tomato sauce and earthy mushrooms.
Serving Suggestions:
Serve the cabbage rolls with a side of crusty bread and a glass of red wine.
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Region: Polish