Dairy-Free Russian Cabbage Rolls (Golubtsi)

Ingredients

• 1 large Cabbage
• 1 lb Ground Beef
• 0.5 cup Rice
• 1 medium Onion
• 1 medium Carrots
• 2 cups Tomato Sauce
• 2 tbsp Tomato Paste
• 1 cup Vegetable Broth
• 2 tbsp Olive Oil
• 1 tbsp Dill
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Carefully core the 1 large Cabbage by cutting a cone shape around its stem. In a large pot, bring enough water to a rolling boil (212°F / 100°C) to submerge the cabbage. Place the cored cabbage into the boiling water and boil for 8-12 minutes, or until the outer leaves are pliable and easily peel away without tearing.
2. 2Remove the cabbage from the water and let it cool slightly. Carefully peel off 12-16 large, intact leaves, trimming any thick central veins if needed. In a small saucepan, combine the 0.5 cup Rice with 1 cup of water, bring to a boil over high heat (212°F / 100°C), then reduce heat to low, cover, and simmer for 8-10 minutes until the rice is partially cooked and still firm; drain any excess water.
3. 3While the rice cooks, finely dice the 1 medium Onion into 1/4-inch pieces and grate the 1 medium Carrots. In a large bowl, combine the 1 lb Ground Beef, the partially cooked 0.5 cup Rice, the diced 1 medium Onion, the grated 1 medium Carrots, 1 tsp Salt, and 0.5 tsp Black Pepper. Mix thoroughly with your hands until all ingredients are evenly distributed.
4. 4Lay a prepared cabbage leaf flat. Place about 2-3 tablespoons of the meat mixture near the stem end of the leaf, fold the sides of the leaf over the filling, then roll tightly from the stem end towards the tip, forming a compact cylinder. Repeat with the remaining cabbage leaves and filling.
5. 5In a large heavy-bottomed pot (such as a Dutch oven or an 8-quart pot), heat 2 tbsp Olive Oil over medium heat (300-325°F / 150-160°C) until shimmering. Carefully arrange the rolled cabbage rolls seam-side down in the pot, in a single layer if possible, or stacked if necessary. In a separate bowl, whisk together the 2 cups Tomato Sauce, 2 tbsp Tomato Paste, and 1 cup Vegetable Broth until smooth, then pour this sauce mixture evenly over the cabbage rolls.
6. 6Bring the liquid in the pot to a boil over medium-high heat (350-375°F / 175-190°C). Once boiling, reduce the heat to low (200-225°F / 95-107°C), cover the pot tightly, and simmer for 45-60 minutes. The rolls are done when the cabbage leaves are very tender and the internal temperature of the meat filling reaches 160°F (71°C) when measured with a meat thermometer.
7. 7Remove the pot from the heat and sprinkle the 1 tbsp Dill evenly over the cooked cabbage rolls. Let the rolls rest in the covered pot for 5-10 minutes before serving; this allows the flavors to meld and the rolls to firm up slightly.

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