Ingredients with Measurements:
- 1 large head of cabbage
- 1 pound ground beef
- 1 cup cooked rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup ketchup
- 1/2 cup brown sugar
- 1/2 cup apple cider vinegar
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon Worcestershire sauce
Special equipment needed:
- Large pot for boiling cabbage
- Mixing bowl
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Bring a large pot of salted water to a boil. Carefully remove the outer leaves of the cabbage and place them in the boiling water. Cook for 2-3 minutes until the leaves are pliable. Remove the leaves from the water and let them cool.
3. In a mixing bowl, combine the ground beef, cooked rice, onion, garlic, egg, salt, and black pepper. Mix well.
4. Take a cabbage leaf and place a spoonful of the beef mixture in the center. Roll the leaf tightly around the filling and tuck in the sides. Repeat with the remaining cabbage leaves and beef mixture.
5. In a separate mixing bowl, whisk together the ketchup, brown sugar, apple cider vinegar, diced tomatoes, and Worcestershire sauce.
6. Pour the sweet and sour sauce over the stuffed cabbage rolls in the baking dish.
7. Cover the dish with aluminum foil and bake for 1 hour.
8. Remove the foil and bake for an additional 15-20 minutes until the sauce is bubbly and the cabbage rolls are cooked through.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 20 minutes
Temperature:
350°F (175°C)
Serving size:
6 servings
Nutritional information:
Calories: 390
Fat: 12g
Carbohydrates: 49g
Protein: 23g
Substitutions for ingredients:
- Ground pork or turkey can be used instead of ground beef.
- White vinegar can be used instead of apple cider vinegar.
- Crushed tomatoes can be used instead of diced tomatoes.
Variations:
- Vegetarian option: Replace the ground beef with cooked lentils or mushrooms.
- Mexican-style: Add chili powder, cumin, and diced green chilies to the beef mixture.
- Italian-style: Add Italian seasoning and grated Parmesan cheese to the beef mixture.
Tips and tricks:
- Use a sharp knife to remove the tough core of the cabbage before boiling.
- To prevent the cabbage leaves from tearing, gently peel them off the head of cabbage instead of cutting them off.
- If the cabbage leaves are too small, you can overlap two leaves and roll them together.
- Leftover cabbage rolls can be frozen for later use.
Storage instructions:
Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cabbage rolls in the microwave or oven until heated through.
Presentation ideas:
Serve the cabbage rolls on a platter with the sweet and sour sauce drizzled over the top.
Garnishes:
Sprinkle chopped fresh parsley or green onions over the top of the cabbage rolls.
Pairings:
Serve the cabbage rolls with mashed potatoes or roasted vegetables.
Suggested side dishes:
- Roasted carrots
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the cabbage leaves are too tough, they may need to be boiled for a few minutes longer.
- If the sweet and sour sauce is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F (71°C).
- Store leftover cabbage rolls in the refrigerator within 2 hours of cooking.
Food history:
Stuffed cabbage rolls are a traditional dish in many cultures, including Eastern European and Jewish cuisine.
Flavor profiles:
The sweet and sour sauce adds a tangy flavor to the savory beef and rice filling.
Serving suggestions:
Serve the cabbage rolls as a main dish for dinner or as a hearty lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Polish