Golubtsi (Cabbage Rolls) with Gluten-Free Tomato Sauce

Instructions

1. 1Carefully remove and discard the tough core from the 1 large Green Cabbage. Place the whole cabbage in a large pot filled with boiling water. Cook for 10 to 15 minutes, or until the outer leaves are soft and easy to peel away without tearing. Gently remove the leaves and place them on a plate to cool.
2. 2In a large bowl, combine the about 450 g Ground beef, 1 cup Cooked white rice, 1 medium Onion chopped, 1 medium Carrot grated, 2 cloves Garlic minced, 1 tsp Salt, and 0.5 tsp Black pepper. Mix everything together with your hands until it is well combined.
3. 3Lay one cooled cabbage leaf flat. Place about 1/4 cup of the meat mixture onto the center of the leaf. Fold the left and right sides of the leaf inward over the filling, then tightly roll the leaf up from the bottom to create a compact roll. Repeat this process with the remaining cabbage leaves and meat mixture until all the filling is used.
4. 4Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 150°C or 150°C). Add the 2 tbsp Olive oil and let it heat up for about 1 minute.
5. 5Carefully place the cabbage rolls into the hot pot, seam-side down, arranging them in a single layer if possible. Cook for 2 to 3 minutes until the seams are sealed.
6. 6Pour 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 liquid.
7. 7Bring the liquid to a gentle simmer over medium heat (about 87.78°C or 88°C). Once simmering, reduce the heat to low (about 93.33°C or 93°C), cover the pot tightly with a lid, and cook for 1 hour and 30 minutes to 2 hours. The cabbage rolls are ready when the cabbage is very tender and the internal temperature of the meat reaches 71°C.
8. 8Serve the Golubtsi hot.

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