Gluten-Free Golubtsi (Cabbage Rolls) with Pork and Rice

Instructions

1. 1Bring a large pot of water to a boil. Carefully remove the outer leaves of the 1 large head Green cabbage. Place the whole cabbage into the boiling water and cook for 5 to 10 minutes, or until the outer leaves are pliable enough to peel off without tearing. Carefully remove the cabbage from the water and let it cool slightly on a plate.
2. 2While the cabbage cools, in a large bowl, combine the about 450 g Ground pork, 1 cup Cooked white rice, 1 medium Onion chopped into 0.635 cm pieces, 1 medium Carrot grated, 2 cloves Garlic minced, 1 tsp Salt, and 0.5 tsp Black pepper. Mix these ingredients together with your hands until they are well combined.
3. 3Once the cabbage is cool enough to handle, carefully peel off the leaves one at a time. For each leaf, place a spoonful of the pork mixture in the center. Fold the left and right sides of the cabbage leaf over the filling, then roll the leaf up from the bottom towards the stem to form a neat roll. Repeat with the remaining leaves and filling.
4. 4In a large heavy-bottomed pot or Dutch oven, heat the 2 tbsp Olive oil over medium heat (about 175°C / 175°C). Carefully place the cabbage rolls into the pot, seam-side down, arranging them in a single layer if possible. You may need to cook in batches if your pot is not large enough.
5. 5Pour the about 790 g Tomato sauce and 1 cup Beef broth over the cabbage rolls in the pot. Sprinkle the 1 tsp Dried dill evenly over the top.
6. 6Bring the liquid to a gentle simmer over medium heat (176.7°C / 175°C). Once simmering, reduce the heat to low (121.1°C / 120°C), cover the pot tightly with a lid, and cook for 1 hour and 30 minutes to 2 hours. The cabbage rolls are done when the cabbage leaves are very tender when pierced with a fork and the pork filling is cooked through, reaching an internal temperature of 71°C.

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