Gluten-Free Golubtsi (Stuffed Cabbage Rolls)

Ingredients

• 1 large head Green or Savoy cabbage
• 1 lb Ground beef or pork
• 1 cup Cooked rice
• 1 medium Onion, finely chopped
• 1 medium Carrot, grated
• 2 cups Tomato sauce
• 2 tbsp Tomato paste
• 1 tbsp Tapioca Starch
• 2 cloves Garlic, minced
• to taste Salt and pepper

Instructions

1. 1Bring a large pot of water to a boil over high heat. Carefully cut out and discard the core from the 1 large head Green or Savoy cabbage. Gently place the whole cabbage head into the boiling water and simmer until the outer leaves are pliable, about 5-10 minutes. Using tongs, carefully remove the cabbage head from the water and let it cool slightly. As it cools, gently peel off the softened leaves one by one. Set the leaves aside to cool completely.
2. 2In a large bowl, combine the 1 lb Ground beef or pork, 1 cup Cooked rice, 1 medium Onion (finely chopped), 1 medium Carrot (grated), 2 cloves Garlic (minced), and salt and pepper to taste. Mix these ingredients thoroughly with your hands or a spoon until well combined.
3. 3Lay a cooled cabbage leaf flat. Place about 2-3 tablespoons of the meat and rice 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 to create a neat roll.
4. 4Spread a thin layer of the 2 cups Tomato sauce on the bottom of a large pot or Dutch oven. Arrange the filled cabbage rolls snugly in the pot, seam-side down, in a single layer if possible. Continue layering and arranging the rolls until all are in the pot.
5. 5In a separate small bowl, whisk together the 2 tbsp Tomato paste and 1 tbsp Tapioca Starch until smooth. Add the remaining 2 cups Tomato sauce to this mixture and stir well to combine.
6. 6Pour the tomato sauce mixture evenly over the cabbage rolls in the pot. Ensure the liquid covers most of the rolls. Bring the liquid to a simmer over medium-high heat (375°F / 190°C). Once simmering, reduce the heat to low, cover the pot tightly, and cook for 1 hour and 30 minutes (90 minutes), or until the cabbage is very tender and the meat is cooked through. The internal temperature of the meat should reach 160°F (71°C).
7. 7Carefully remove the pot from the heat and let the golubtsi rest, covered, for 10 minutes before serving. This allows the flavors to meld and the rolls to firm up slightly.

Substitutions

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