Ingredients with Measurements:
- 1 large Napa cabbage
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1 can (14.5 ounces) diced tomatoes
- 1/4 cup tomato paste
- 1/4 cup water
- 1 tablespoon olive oil
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the Napa cabbage and blanch for 2-3 minutes, or until the leaves are tender. Remove from the pot and let cool.
3. In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, salt, black pepper, paprika, cumin, and cinnamon. Mix well.
4. Carefully remove the leaves from the Napa cabbage and lay them out flat. Cut off the thick stem at the bottom of each leaf.
5. Place a spoonful of the beef and rice mixture in the center of each cabbage leaf. Roll up the leaf, tucking in the sides as you go.
6. In a separate mixing bowl, combine the diced tomatoes, tomato paste, water, and olive oil. Mix well.
7. Place the stuffed cabbage rolls in a baking dish. Pour the tomato sauce over the top of the rolls.
8. Cover the baking dish with foil and bake for 45-50 minutes, or until the cabbage is tender and the beef is cooked through.
9. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 28g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Brown rice or quinoa can be used instead of white rice.
- Diced canned tomatoes can be used instead of fresh tomatoes.
Variations:
- Add chopped vegetables such as carrots, celery, or bell peppers to the beef and rice mixture.
- Use other types of cabbage such as green or red cabbage.
- Add a sprinkle of cheese on top of the rolls before baking.
Tips and tricks:
- Be sure to blanch the cabbage leaves before stuffing them to make them more pliable.
- Use toothpicks to secure the rolls if they are not staying closed.
- Leftover cabbage rolls can be stored in the refrigerator for up to 3 days.
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 microwave-safe dish and heat for 1-2 minutes, or until heated through. Alternatively, reheat in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the cabbage rolls on a platter with the tomato sauce drizzled over the top.
Garnishes:
Sprinkle with chopped fresh parsley or cilantro.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Steamed green beans
Troubleshooting advice:
- If the cabbage leaves are tearing, try blanching them for a shorter amount of time.
- If the rolls are falling apart, try securing them with toothpicks or cooking them in a covered pot on the stovetop instead of in the oven.
Food safety advice:
Be sure to cook the beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Cabbage rolls are a traditional dish in many cultures, including Eastern Europe and the Middle East.
Flavor profiles:
The beef and rice mixture is seasoned with a blend of warm spices including paprika, cumin, and cinnamon. The tomato sauce adds a tangy sweetness to the dish.
Serving suggestions:
Serve the cabbage rolls as a main dish for dinner or as a hearty lunch.
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