Gluten-Free Polish Cabbage Rolls (Gołąbki) with Beef and Rice

Instructions

1. 1Carefully core the 1 large Green Cabbage. In a large pot (such as an 8-quart or larger), bring enough water to a rolling boil (100°C / 100°C) to fully submerge the cabbage. Carefully place the cored cabbage into the boiling water and boil for 10-15 minutes, or until the outer leaves are soft and pliable enough to be gently peeled off without tearing.
2. 2Remove the cabbage from the water and let it cool slightly. Carefully peel off 12-16 large, intact leaves, then trim any thick, tough veins from the base of each leaf. Finely dice the 1 medium Onion.
3. 3In a large mixing bowl, combine the about 450 g Ground Beef, 1 cup Cooked Rice, the finely diced 1 medium Onion, 1 Egg, 2 tablespoons Coconut Aminos, 1 teaspoon Salt, and 1/2 teaspoon Black Pepper. Mix thoroughly with your hands until all ingredients are evenly distributed.
4. 4Mince the 2 cloves Garlic. In a separate medium bowl, combine the about 170 g Tomato Paste, about 790 g Crushed Tomatoes, the minced 2 cloves Garlic, and 1 tablespoon Olive Oil. Stir well to combine all ingredients evenly.
5. 5Lay one prepared cabbage leaf flat. Place about 1/4 cup of the meat filling near the stem end of the leaf, fold the sides of the cabbage leaf over the filling, then roll the leaf tightly from the stem end towards the tip to form a compact roll. Repeat with the remaining cabbage leaves and meat filling.
6. 6Pour the remaining 1 tablespoon Olive Oil into the bottom of a large heavy-bottomed pot (such as a Dutch oven or 6-quart pot). Spread about one-third of the prepared tomato sauce mixture evenly over the bottom of the pot, then arrange the assembled cabbage rolls seam-down in a single layer over the sauce. Pour the remaining two-thirds of the tomato sauce mixture evenly over the cabbage rolls, ensuring they are mostly covered by the sauce.
7. 7Place the pot over medium-high heat (around 148.9-176.7°C / 150-175°C) and bring the sauce to a gentle simmer. Once simmering, reduce the heat to low (around 82.22-93.33°C / 80-95°C), cover the pot tightly with a lid, and cook for 1.5 hours (90 minutes). The cabbage rolls are done when the cabbage leaves are very tender and the internal temperature of the beef filling reaches 71°C when measured with a meat thermometer. Serve hot.

Substitutions

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