“Decadent Russian Stuffed Cabbage Rolls: A Gluten-Free Sensation”

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 large head of green cabbage 2 tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1 pound ground beef 1 cup cooked white rice 1 egg, beaten Salt and pepper, to taste 1 teaspoon dried dill 1 teaspoon paprika 1 teaspoon garlic powder 2 cups tomato sauce Fresh parsley, chopped for garnish

Instructions

1. a. Prepare the cabbage: Remove and discard the outer leaves of the cabbage, then core and place it in a large pot of boiling water. Cook for 5 minutes until tender but not falling apart. Drain and let cool. b. In a skillet over medium heat, sauté onion and garlic in olive oil until softened. Add ground beef and cook until browned, breaking up any large lumps. c. In a separate bowl, combine cooked rice, egg, salt, pepper, dill, paprika, and garlic powder with the cooked beef mixture. d. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish. e. Remove leaves from the cabbage as they become detached and set aside. Chop remaining cabbage and add it to the tomato sauce. f. Arrange whole cabbage leaves in the prepared baking dish, filling each leaf with meat mixture and rolling into a tight roll. Pour tomato sauce over the rolls and bake for 30 40 minutes until bubbling and golden brown. g. Garnish with chopped parsley and serve immediately.

Chef’s Insight

The key to perfect stuffed cabbage rolls is using tender cabbage leaves that hold their shape during cooking, allowing the flavors to meld together in a delicious symphony of taste.

Notes

Use a head of cabbage with large leaves for easier rolling Customize the seasoning to your taste preferences