Ingredients with Measurements:
- 12 large cabbage leaves
- 1 cup cooked rice
- 1/2 cup chopped mushrooms
- 1/2 cup chopped spinach
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/2 cup vegetable broth
- 1/4 cup tomato sauce
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 cabbage leaves and cook for 2-3 minutes or until softened. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 2-3 minutes.
4. Add mushrooms and spinach and cook for another 2-3 minutes.
5. Add cooked rice, salt, black pepper, paprika, cumin, oregano, thyme, and red pepper flakes. Stir to combine.
6. Pour vegetable broth and tomato sauce over the mixture and stir to combine.
7. Place a cabbage leaf on a flat surface and spoon about 1/4 cup of the filling onto the center of the leaf.
8. Fold the sides of the cabbage leaf over the filling and roll up tightly.
9. Repeat with the remaining cabbage leaves and filling.
10. Place the stuffed cabbage rolls in a baking dish.
11. Cover the dish with foil and bake for 30 minutes.
12. Remove the foil and bake for another 10-15 minutes or until the cabbage is tender and the filling is heated through.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 180
Fat: 4g
Carbohydrates: 32g
Protein: 5g
Sodium: 550mg
Fiber: 4g
Sugar: 5g
Substitutions for ingredients:
- You can use any type of cooked rice for this recipe.
- You can use any type of mushrooms you like.
- You can use fresh or frozen spinach.
- You can use chicken or beef broth instead of vegetable broth.
- You can use any type of tomato sauce.
Variations:
- You can add ground beef or turkey to the filling for a meatier version.
- You can add chopped nuts or raisins to the filling for a sweeter version.
- You can use different spices or herbs to customize the flavor of the filling.
Tips and tricks:
- Make sure to remove the tough stem from the cabbage leaves before stuffing.
- You can use toothpicks to secure the cabbage rolls if they are not staying closed.
- You can make the filling ahead of time and store it in the fridge until ready to use.
- You can freeze the cabbage rolls before baking for an easy make-ahead meal.
Storage instructions:
Leftover cabbage rolls can be stored in an airtight container in the fridge 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 stuffed cabbage rolls on a platter with a sprinkle of fresh herbs on top.
Garnishes:
Garnish with chopped parsley or cilantro.
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the cabbage leaves are too tough, try boiling them for a few more minutes.
- If the filling is too dry, add more broth or tomato sauce.
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 fridge within 2 hours of cooking.
Food history:
Stuffed cabbage rolls are a traditional dish in many cultures, including Jewish, Polish, and Russian cuisine.
Flavor profiles:
This dish has a savory and slightly spicy flavor from the mushrooms, spices, and tomato sauce.
Serving suggestions:
Serve the stuffed cabbage rolls with a dollop of sour cream or Greek yogurt on top.
Related Categories
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Region: Polish
Taste: Savory, Tangy, Earthy, Herbaceous, Rich