Gluten-Free Golubtsi (Cabbage Rolls)

Instructions

1. 1Bring a large pot of water to a boil. Carefully remove the core from the 1 large Green cabbage. Place the whole cabbage in the boiling water and cook for 5-7 minutes, or until the outer leaves become pliable. Remove the cabbage from the water and let it cool for 10 minutes, or until it is safe to handle. Carefully peel off the outer leaves, setting them aside.
2. 2In a large bowl, combine the about 450 g Ground pork, 1 cup Cooked white rice, 1 medium Onion (chopped), 1 medium Carrot (grated), 2 cloves Garlic (minced), 1 tsp Dried dill, 1 tsp Salt, and 0.5 tsp Black pepper. Mix everything together with your hands or a spoon until it is well combined.
3. 3Lay one of the cabbage leaves flat. Place a portion of the pork mixture (about 2-3 tablespoons) near the stem end of the leaf. Fold the sides of the cabbage leaf inward over the filling, then roll the leaf up tightly from the stem end to create a neat roll. Repeat this with the remaining cabbage leaves and pork mixture.
4. 4Spread a thin layer of the about 790 g Tomato sauce on the bottom of a large Dutch oven or pot (at least 5-quart capacity). Arrange the cabbage rolls snugly in the pot, seam-side down, in a single layer if possible. Pour the remaining about 790 g Tomato sauce over the cabbage rolls.
5. 5In a small bowl, whisk together the 2 tbsp Tomato paste with 1 cup of water until smooth. Pour this mixture over the cabbage rolls in the pot. Add enough additional water to just cover the cabbage rolls, about 1-2 cups more.
6. 6Place the Dutch oven over medium-high heat and bring the liquid to a simmer. Once simmering, reduce the heat to low, cover the pot tightly with a lid, and cook for 1 hour and 30 minutes (90 minutes). The cabbage rolls are done when the cabbage is very tender and the pork filling is cooked through. The internal temperature of the pork filling should reach 71°C.

Related Guides