Dairy-Free Russian Cabbage Rolls (Golubtsi)

Instructions

1. 1Bring a large pot of water to a boil. Carefully cut out and discard the core from the 1 large Green Cabbage. Place the whole cabbage into the boiling water. Cook for 5-10 minutes, or until the outer leaves begin to soften and can be gently peeled away. Remove the cabbage from the water and let it cool enough to handle. Carefully peel off about 12-15 of the softened outer leaves. Set the leaves aside.
2. 2Measure the 0.5 cup of Long Grain Rice into a small saucepan. Add enough water to cover the rice by about 2.54 cm. Bring to a boil over medium-high heat (204.4°C/200°C), then reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes.
3. 3While the rice cooks, prepare the filling. Finely chop the 1 medium Onion. Grate the 1 medium Carrots. Mince the 2 cloves Garlic. In a large bowl, combine the about 450 g Ground Beef, the cooked 0.5 cup Long Grain Rice, the finely chopped 1 medium Onion, the grated 1 medium Carrots, the minced 2 cloves Garlic, the 1 tsp Salt, and the 0.5 tsp Black Pepper. Mix everything together thoroughly with your hands or a spoon until well combined.
4. 4Lay a prepared cabbage leaf flat on a clean surface. Place about 1/4 cup of the meat and rice mixture near the stem end of the leaf. Fold the sides of the cabbage leaf inward over the filling. Then, starting from the stem end, tightly roll up the leaf to enclose the filling completely. Repeat this process with the remaining cabbage leaves and meat mixture until all the filling is used.
5. 5Heat the 1 tbsp Olive Oil in a large pot or Dutch oven over medium heat (about 175°C/175°C). Carefully arrange the filled cabbage rolls seam-side down in the pot. Pour the 2 cups of Tomato Sauce and the 1 cup of Vegetable Broth over the cabbage rolls, ensuring they are mostly submerged. Bring the liquid to a gentle boil over medium-high heat (204.4°C/200°C).
6. 6Once boiling, reduce the heat to low (121.1°C/120°C), cover the pot tightly, and let the cabbage rolls simmer for 60-75 minutes. The cabbage should be very tender, and the internal temperature of the ground beef should reach 71°C.
7. 7Carefully remove the cabbage rolls from the pot. Serve the Dairy-Free Russian Cabbage Rolls hot.

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