Gluten-Free Beef Golubtsi (Cabbage Rolls)

Ingredients

• 1 large Cabbage
• about 680 g Ground beef
• 1 cup Cooked rice
• 1 medium Onion
• 1 medium Carrot
• about 790 g Tomato sauce
• 1 cup Beef broth
• 2 cloves Garlic
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Fresh dill

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Core the 1 large Cabbage by cutting around the stem. Place the cored cabbage in a large pot (e.g., an 8-quart or larger pot) and add enough water to cover it halfway. Bring the water to a rolling boil over high heat (100°C / 100°C), then reduce the heat to medium (around 93.33°C / 93°C) and simmer for 15-20 minutes, or until the outer leaves are pliable and can be easily peeled off without tearing. Carefully remove the softened leaves one by one with tongs as they become pliable, setting them aside to cool.
2. 2Finely chop the 1 medium Onion, grate the 1 medium Carrot, mince the 2 cloves Garlic, and finely chop the 2 tbsp Fresh dill. In a large mixing bowl, combine the about 680 g Ground beef, 1 cup Cooked rice, the chopped 1 medium Onion, grated 1 medium Carrot, minced 2 cloves Garlic, 1 tsp Salt, and 1/2 tsp Black pepper. Mix all ingredients thoroughly with your hands until uniformly combined.
3. 3Lay a cooled cabbage leaf flat on a clean work surface; if the thick central rib is too prominent, carefully shave it down with a knife. Place about 2 to 3 tablespoons of the beef and rice filling near the stem end of the leaf. Fold the stem end of the leaf over the filling, then fold in the sides of the leaf towards the center, and roll the leaf tightly from the stem end towards the tip to form a compact roll. Repeat this process with the remaining cabbage leaves and filling.
4. 4Pour approximately 1/4 cup of the about 790 g Tomato sauce into the bottom of a large heavy-bottomed pot or Dutch oven (e.g., a 6-quart or larger pot), spreading it to create a thin layer. Carefully arrange the assembled cabbage rolls in the pot, seam-side down, in a single layer or stacked snugly if necessary.
5. 5Pour the remaining about 790 g of about 790 g Tomato sauce and the 1 cup Beef broth evenly over the arranged cabbage rolls. Place the pot over medium-high heat (around 148.9°C / 149°C) and bring the liquid to a gentle simmer (small bubbles forming at the edges). Once simmering, reduce the heat to low (around 83°C / 82°C), cover the pot tightly with a lid, and cook for 1.5 hours, or until the cabbage leaves are very tender and the internal temperature of the beef filling reaches 71°C when checked with a meat thermometer.
6. 6Carefully remove the cooked Gluten-Free Beef Golubtsi from the pot and serve hot. This dish pairs well with a simple green salad or plain mashed potatoes, if desired.

Related Guides