Ingredients with Measurements:
- 1 head of cabbage
- 1 pound of ground beef
- 1 cup of cooked rice
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 egg
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1/4 teaspoon of nutmeg
- 1 can of tomato sauce (15 ounces)
- 1/2 cup of water
Special Equipment Needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. Bring a large pot of salted water to a boil. Add the head of cabbage and cook for 5-7 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, egg, salt, black pepper, paprika, and nutmeg. Mix well.
4. Carefully remove the leaves from the cabbage head and lay them flat on a cutting board. Cut off the thick stem at the bottom of each leaf.
5. Place a spoonful of the ground beef mixture in the center of each cabbage leaf. Roll up the leaf, tucking in the sides to form a tight bundle.
6. In a baking dish, pour the tomato sauce and water. Place the stuffed cabbage rolls in the dish, seam side down.
7. Cover the dish with foil and bake for 1 hour.
8. Remove the foil and bake for an additional 30 minutes or until the cabbage is tender and the beef is cooked through.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 385
Fat: 16g
Carbohydrates: 31g
Protein: 28g
Sodium: 1075mg
Sugar: 11g
Fiber: 7g
Substitutions for ingredients:
- Ground pork or turkey can be used instead of ground beef.
- Brown rice or quinoa can be used instead of white rice.
- Crushed tomatoes can be used instead of tomato sauce.
Variations:
- Add chopped mushrooms to the ground beef mixture for extra flavor.
- Top the stuffed cabbage rolls with shredded cheese before baking.
- Use a different type of cabbage, such as savoy cabbage or Napa cabbage.
Tips and Tricks:
- To make it easier to remove the cabbage leaves, cut out the core of the cabbage before boiling.
- Use a toothpick to secure the cabbage rolls if they are not staying closed.
- Leftover stuffed cabbage can be frozen for later.
Storage Instructions:
Leftover stuffed cabbage can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the stuffed cabbage in a microwave-safe dish and heat in the microwave for 1-2 minutes or until heated through.
Presentation Ideas:
Serve the stuffed cabbage rolls on a bed of mashed potatoes or with a side of roasted vegetables.
Garnishes:
Garnish with chopped parsley or a dollop of sour cream.
Pairings:
Pair with a glass of red wine, such as Cabernet Sauvignon or Merlot.
Suggested Side Dishes:
Mashed potatoes, roasted vegetables, or a side salad.
Troubleshooting Advice:
If the cabbage rolls are not staying closed, use a toothpick to secure them.
Food Safety Advice:
Make sure the ground beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food History:
Stuffed cabbage is a traditional dish in many European countries, including Germany, Poland, and Hungary.
Flavor Profiles:
This dish is savory and slightly sweet, with a hint of spice from the paprika.
Serving Suggestions:
Serve hot with a side of mashed potatoes or roasted vegetables.
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Region: German