Gluten-Free Golubtsi (Cabbage Rolls)

Instructions

1. 1To prepare the cabbage, use a paring knife to carefully cut out the core from the 1 large head of green cabbage. Place the cored cabbage head in a large pot (at least 8-quart capacity) with approximately 2.54 cm of water. Cover the pot and steam over medium-high heat (around 190.6°C / 190°C) for 10-15 minutes, or until the outer leaves are pliable and easily peel off. Carefully remove the softened leaves, trimming any thick central veins if needed.
2. 2In a large bowl, combine the about 450 g ground beef, 1 cup cooked white rice, 1 medium chopped onion, 1 medium grated carrot, 2 minced garlic cloves, 1 tsp salt, and 0.5 tsp black pepper. Mix thoroughly with your hands until all ingredients are evenly distributed.
3. 3Lay a softened cabbage leaf flat on a clean surface. Place 2-3 tablespoons of the meat and rice mixture near the stem end of the leaf. Fold in the sides of the leaf over the filling, then roll it up tightly from the stem end to form a compact roll. Repeat this process with the remaining cabbage leaves and filling, securing any loose rolls with toothpicks if they do not hold their shape.
4. 4Drizzle the 2 tbsp olive oil into a large heavy-bottomed pot or Dutch oven (at least 6-quart capacity). Arrange the prepared cabbage rolls snugly in the pot, seam-side down, in a single layer or stacked. Pour the about 790 g tomato sauce and 1 cup beef broth evenly over the cabbage rolls. Bring the liquid to a gentle simmer over medium-high heat (around 190.6°C / 190°C).
5. 5Once simmering, reduce the heat to low (around 93.33°C / 95°C), cover the pot tightly with a lid, and cook for 90 minutes. The cabbage rolls are done when the cabbage leaves are very tender when pierced with a fork, and the internal temperature of the meat mixture reaches 71°C when measured with a meat thermometer.
6. 6Carefully remove the cooked cabbage rolls from the pot. Serve hot, garnished with the 2 tbsp fresh chopped parsley.

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