Gluten-Free Cabbage Rolls (Gołąbki)

Ingredients

• 1 large Green cabbage
• about 450 g Ground beef
• 1 cup Cooked rice
• 1 medium Onion
• 1 large Egg
• about 790 g Tomato sauce
• about 410 g Diced tomatoes
• 2 cloves Garlic
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

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

Instructions

1. 1Prepare the cabbage: Remove the tough outer leaves from the 1 large Green cabbage. Carefully cut out the core. Place the whole cabbage in a large pot filled with boiling water. Simmer for 10 to 15 minutes, or until the leaves are soft enough to peel off easily. Remove the cabbage from the water and let the leaves cool until they are safe to handle. Gently peel off the softened leaves, setting them aside.
2. 2Make the filling: In a large bowl, combine the about 450 g Ground beef, 1 cup Cooked rice, 1 medium Onion (finely chopped), 1 large Egg, 1 teaspoon Salt, and 0.5 teaspoon Black pepper. Mix everything together thoroughly with your hands or a spoon until well combined.
3. 3Assemble the rolls: Lay a cabbage leaf flat. Place about 2 tablespoons of the meat mixture near the stem end of the leaf. Fold the sides of the cabbage leaf inward over the filling, then roll it up tightly from the stem end towards the tip. Repeat this process with the remaining cabbage leaves and meat mixture.
4. 4Sear the rolls: Heat 2 tablespoons Olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Carefully place the cabbage rolls into the hot oil, seam-side down, in a single layer if possible. Cook for 3-5 minutes, until the bottoms are lightly browned.
5. 5Simmer the rolls: Pour the about 790 g Tomato sauce and about 410 g Diced tomatoes over the cabbage rolls in the pot. Add the 2 cloves Garlic (minced). Bring the liquid to a gentle simmer over medium heat (121.1°C / 120°C).
6. 6Cook until tender: Reduce the heat to low, cover the pot tightly, and let the cabbage rolls simmer for 1 hour and 30 minutes (90 minutes). Check occasionally to ensure the sauce is gently simmering and not boiling rapidly. The rolls are done when the cabbage leaves are very tender and the meat filling is cooked through (internal temperature of 72°C / 71°C).
7. 7Serve: Carefully remove the cabbage rolls from the pot. Serve hot, spooning some of the tomato sauce from the pot over each roll.

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