Gluten-Free Gołąbki (Cabbage Rolls) with Ground Turkey

Ingredients

• 1 large Cabbage
• 1.5 lbs Ground turkey
• 1 cup Cooked rice
• 1 medium Onion
• 2 cups Tomato sauce
• 2 cloves Garlic
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Preheat your oven to 350°F (175°C). Remove the tough center core from the 1 large cabbage. Place the cored cabbage in a large pot and cover it with water. Boil for 5 to 10 minutes, or until the outer leaves are soft enough to peel away easily. Carefully peel off the softened leaves, setting them aside. Repeat with remaining leaves until you have about 10-12 pliable leaves. Let the leaves cool until they are safe to handle.
2. 2While the cabbage leaves are cooling, prepare the filling. In a large bowl, combine the 1.5 lbs of ground turkey, 1 cup of cooked rice, 1 medium onion (finely chopped), and 2 cloves of garlic (minced). Add the 1 tsp of salt and 1/2 tsp of black pepper.
3. 3Mix the filling ingredients together thoroughly with your hands or a sturdy spoon until everything is well combined. Do not overmix.
4. 4Lay a cooled cabbage leaf flat. Place about 1/4 cup of the turkey 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 the leaf up towards the tip.
5. 5Repeat step 4 with the remaining cabbage leaves and turkey mixture until all the filling is used. Arrange the rolled cabbage rolls seam-side down in a single layer in a large pot or Dutch oven (at least 5-quart capacity).
6. 6Pour the 2 cups of tomato sauce evenly over the cabbage rolls in the pot. Ensure the rolls are mostly covered by the sauce.
7. 7Cover the pot tightly with a lid. Place the pot on the stove over medium-high heat and bring the sauce to a gentle simmer. Once simmering, reduce the heat to low and let the cabbage rolls cook for 1 hour to 1 hour and 30 minutes. The rolls are done when the cabbage is very tender and the internal temperature of the turkey mixture reaches 165°F (74°C).
8. 8Carefully remove the pot from the heat. Let the gołąbki rest, covered, for 10 minutes before serving. This allows the flavors to meld and makes them easier to handle.

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