Gluten-Free Stuffed Cabbage Rolls
Indulge in the hearty comfort of Gluten-Free Stuffed Cabbage Rolls, a wholesome twist on a classic dish that’s perfect for any occasion. Tender green cabbage leaves are blanched and filled with a mouthwatering mixture of ground beef, ground pork, cooked white rice, and fragrant herbs like parsley and oregano, all bound together with a single egg. Simmered gently in a rich tomato-based sauce featuring crushed tomatoes, tomato paste, and a touch of sweetness from sugar and white vinegar, these rolls are cooked to perfection in a cozy Dutch oven or deep skillet. This gluten-free recipe delivers bold flavors while catering to dietary needs and pairs beautifully with a side of vegetable broth or crusty gluten-free bread. Ready in just over two hours, this dish is ideal for family dinners or meal prep.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 0.5 pound Ground beef
- 0.5 pound Ground pork
- 1 cup Cooked white rice
- 1 large Egg
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 28 ounces (1 can) Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 cup Vegetable broth
- 1 tablespoon White vinegar
- 1 teaspoon Sugar
Instructions
Carefully remove 10-12 large outer leaves from the cabbage. Bring a large pot of water to a boil and blanch the cabbage leaves for 2-3 minutes until softened. Remove from water and set aside to cool.
In a skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until soft and fragrant, about 5 minutes. Remove from heat and set aside to cool slightly.
In a large bowl, combine the ground beef, ground pork, cooked rice, egg, parsley, oregano, salt, pepper, and the sautéed onion and garlic. Mix until well combined.
Place a cabbage leaf, vein-side down, on a flat surface. Spoon about 1/4 cup of the filling mixture onto the center of the leaf. Fold the sides over the filling and roll the leaf tightly like a burrito. Repeat with the remaining leaves and filling.
In a deep skillet or Dutch oven, stir together crushed tomatoes, tomato paste, vegetable broth, white vinegar, and sugar. Heat over medium-high until the sauce begins to simmer.
Arrange the stuffed cabbage rolls seam-side down in the sauce. Spoon a little sauce over the top of each roll to cover them.
Reduce the heat to low, cover, and simmer the rolls for 60-75 minutes until the cabbage is tender and the filling is cooked through.
Serve hot, spooning extra sauce over the top of the rolls. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 3877 mg | 169% | |
| Total Carbohydrate | 146.7 g | 53% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 53.3 g | ||
| Protein | 123.1 g | 246% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 515 mg | 40% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4043 mg | 86% | |
*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.
