Gluten Free Authentic Cabbage Rolls

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Cabbage rolls are common to ethnic cuisines of the Eastern, Northern and Central Europe, Balkans as well as Middle East. In this recipe, I used fermented cabbage which has many health benefits. Most cabbage rolls are made with a lot of rice, but in this recipe, I have replaced small amount of quinoa for the rice which makes them deliciously moist

I make this dish a day in advance, because the cabbage rolls taste even better the next day. Serve with acorn squash and sweet potato mash.

 

Ingredients

  • 1 large sour cabbage head, peel the leaves off and place them in cold water for 10 minutes, then drain
  • 1 medium sweet onion, quartered
  • 2 garlic cloves, minced
  • 1/2 bunch fresh parsley, roughly chopped
  • 3 white or brown mushrooms
  • 1 carrot washed and roughly chopped
  • 1 tsp. sea salt • 1 tsp. GF sweet paprika ; ½ tsp. GF ground black pepper • 1 tsp. GF dried rosemary
  • 1 ½ lb. ground beef
  • ½ cup cooked quinoa
  • 1 (13.5 oz.) can chopped tomatoes + 2 Tbsp. pure tomato paste
  • 1 1/2 cup of water
  • 1 Tbsp. GF tapioca starch
  • Instructions

  • Preheat oven to 325 F
  • Add onion, garlic, parsley, mushrooms, carrot and spices, into a food processor and pulse until finely chopped.
 Add half the meat and pulse to blend together
  • Transfer the meat mixture into a large bowl and add the balance of the meat and quinoa. Mix the ingredients together
  • Drain the cabbage leaves. Add approximately 3 tablespoons of meat mixture onto each cabbage leaf, close the ends first and then roll. Place cabbage rolls seam down into a large baking dish
  • Add chopped tomatoes, tomato paste, tapioca starch and 1/2 teaspoon of salt into a bowl and mix. Pour over cabbage rolls and cover the pan with foil or lid. Bake for 2 hours. Check a couple of times to see that there is enough liquid, if not you can add a little water
  • To serve place cabbage rolls on a serving plate and pour sauce over the rolls.


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