Gluten-Free Sarmale in Cabbage Leaves
Delight in the comforting flavors of traditional Eastern European cuisine with this Gluten-Free Sarmale in Cabbage Leaves recipe, a healthier twist on a classic dish. Perfectly blanched cabbage leaves are tenderly wrapped around a savory filling of seasoned ground pork, beef, and gluten-free long-grain rice, creating a harmonious blend of textures and flavors. Enhanced with aromatic garlic, dill, and paprika, these rolls are simmered in a rich tomato sauce spiked with bay leaves, resulting in a meal that’s as hearty as it is wholesome. With easy steps and gluten-conscious ingredients, this recipe caters to dietary needs without sacrificing authenticity. Serve these delectable cabbage rolls with a crisp salad or gluten-free bread for a complete meal that’s perfect for family gatherings or special occasions. Ready your taste buds for an irresistible culinary experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 20 pieces Large cabbage leaves
- 500 grams Ground pork
- 250 grams Ground beef
- 100 grams Long-grain rice
- 1 large Onion
- 3 pieces Garlic cloves
- 2 tablespoons Dill
- 200 grams Tomato paste
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 pieces Bay leaves
- 500 milliliters Water
Instructions
Bring a large pot of water to a boil and carefully blanch the cabbage leaves for about 5 minutes until they are soft. Drain them and set aside to cool.
Rinse the rice under cold water and set it aside.
Finely chop the onion and garlic cloves.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
In a large bowl, combine the ground pork, ground beef, rinsed rice, sautéed onions and garlic, dill, salt, black pepper, and paprika. Mix until well combined.
Place a cabbage leaf on a flat surface. Put about 2 tablespoons of the meat mixture on the leaf. Fold in the sides and roll it up tightly. Repeat this process with the remaining leaves and filling.
In a large pot, add a tablespoon of olive oil and line the bottom with some small or torn cabbage leaves.
Arrange the rolls in the pot, packing them snugly. Add the bay leaves between the layers.
In a bowl, mix the tomato paste with 500 milliliters of water and pour this sauce over the cabbage rolls.
Place a lid on the pot and bring it to a gentle simmer. Cook on low heat for about 2 hours, until the cabbage and filling are completely cooked through.
Check occasionally to ensure there is enough liquid in the pot. Add a little more water if necessary.
Once cooked, allow to cool slightly before serving. Serve the sarmale warm, accompanied by your choice of gluten-free bread or a light salad.
Nutrition Facts
Calories |
2976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.1 g | 248% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 3092 mg | 134% | |
| Total Carbohydrate | 127.5 g | 46% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 53.1 g | ||
| Protein | 193.3 g | 387% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 629 mg | 48% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 4298 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
