Golubtsi (Cabbage Rolls) with Tomato-Free Sauce

Ingredients

• 1 large Green cabbage
• 1 lb Ground beef
• 1 cup Cooked rice
• 1 medium Onion, chopped
• 1 medium Carrot, grated
• 2 cups Beef broth
• 1 cup Beet puree
• 1/2 cup Sour cream (dairy-free)
• 2 tbsp Fresh dill, chopped
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Olive oil

Instructions

1. 1Preheat your oven to 350°F (175°C). Carefully remove the 1 large green cabbage leaves, one by one. Place the leaves in a large pot of boiling water for 3-5 minutes, or until they are flexible enough to roll. Remove the leaves from the water and place them on a clean surface to cool slightly.
2. 2In a large bowl, combine the 1 lb ground beef, 1 cup cooked rice, 1 medium chopped onion, 1 medium grated carrot, 1 tsp salt, and 0.5 tsp black pepper. Mix everything together thoroughly with your hands until well combined.
3. 3Lay a softened cabbage leaf flat. Place about 1/4 cup of the meat mixture near the stem end of the leaf. Fold the sides of the cabbage leaf inward over the filling, then roll it up tightly from the stem end towards the tip. Repeat this process with the remaining cabbage leaves and meat mixture.
4. 4Heat the 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat (350°F/175°C). Once the oil is shimmering, carefully place the cabbage rolls into the pot, seam-side down. You may need to do this in batches to avoid overcrowding the pot.
5. 5Pour the 2 cups beef broth and 1 cup beet puree over the cabbage rolls in the pot. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot tightly and let the cabbage rolls cook for 1 hour and 30 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).
6. 6Carefully remove the cabbage rolls from the pot. Serve the Golubtsi hot, topped with a dollop of the 0.5 cup dairy-free sour cream and sprinkled with the 2 tbsp fresh dill, chopped.

Substitutions

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