Gluten-Free Golubtsi (Cabbage Rolls)

Ingredients

• 1 large head Cabbage
• about 450 g Ground beef
• 1 cup Cooked rice
• 1 Onion
• 1 Carrot
• 1/2 cup Gluten-free breadcrumbs
• 1 Egg
• 2 cups Tomato sauce
• 1 cup Beef broth
• 1 tsp Salt
• 1/2 tsp Black pepper

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

Instructions

1. 1Remove the core from the 1 large head of cabbage. Place the cored cabbage in a large pot with about 2.54 cm (2.5 cm) of water. Bring the water to a boil over high heat, then reduce the heat to medium-low, cover the pot, and steam the cabbage for 15-20 minutes, or until the outer leaves are pliable and easily peel away. Carefully peel off 12-16 individual pliable cabbage leaves, setting them aside.
2. 2Finely dice the 1 onion into 0.635 cm (0.6 cm) pieces. Grate the 1 carrot using a box grater or finely dice it into 0.3175 cm (0.3 cm) pieces.
3. 3In a large mixing bowl, combine the about 450 g of ground beef, 1 cup of cooked rice, the finely diced 1 onion, the grated 1 carrot, 1/2 cup of gluten-free breadcrumbs, and 1 egg. Add 1 tsp of salt and 1/2 tsp of black pepper to the mixture. Mix all ingredients thoroughly with your hands until well combined.
4. 4Lay one prepared cabbage leaf flat on a clean surface. If the thick rib of the leaf is very prominent, carefully shave it down with a paring knife to make it more pliable, being careful not to tear the leaf. Place about 2-3 tablespoons of the meat mixture near the stem end of the cabbage leaf, fold the sides of the leaf over the filling, then roll the leaf tightly from the stem end towards the tip, creating a compact roll. Repeat this process with the remaining cabbage leaves and filling until all the mixture is used, typically yielding 12-16 rolls.
5. 5Arrange the rolled cabbage rolls seam-side down in a single layer in a large heavy-bottomed pot (such as a Dutch oven). Pour the 2 cups of tomato sauce and 1 cup of beef broth evenly over the cabbage rolls. Bring the liquid to a gentle simmer over medium-high heat, then reduce the heat to low (to maintain a gentle simmer, around 85-96.11°C / 85-96°C). Cover the pot with a lid and cook for 60 minutes, or until the cabbage leaves are very tender and the internal temperature of the ground beef in the center of a roll reaches 71°C when checked with a meat thermometer.
6. 6Carefully remove the cooked gluten-free golubtsi from the pot and serve hot.

Substitutions

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