“Lebanese Gluten-Free Stuffed Cabbage Rolls with Spiced Meat Filling”

Allergens

Wheat (in tomato sauce), Dairy (optional)

Ingredients

• Cabbage, whole (1 large)
• Ground beef (1 lb)
• Onion, finely chopped (1)
• Tomato sauce (1 cup)
• Rice, uncooked (1 cup)
• Tomatoes, canned (28 oz)
• Olive oil (2 tbsp)
• Salt and pepper, to taste
• Garlic, minced (3 cloves)
• Parsley, finely chopped (1/2 cup)
• Cumin (1 tsp)
• Cinnamon (1/4 tsp)
• Allspice (1/4 tsp)

Instructions

1. Prepare the cabbage by removing the outer leaves and core. Bring a large pot of water to a boil, add the cabbage, and cook for 5 minutes. Drain, let cool, and remove the leaves carefully.
2. In a skillet, heat olive oil over medium heat. Add onions and garlic, cooking until softened.
3. Add ground beef, breaking it apart with a spatula. Cook until browned.
4. Stir in tomato sauce, cumin, cinnamon, allspice, salt, and pepper. Cook for 5 minutes to blend flavors.
5. In a separate bowl, combine rice with half of the parsley. Mix well.
6. Spoon meat mixture onto each cabbage leaf, rolling it up like a burrito. Arrange stuffed rolls seam side down in a greased baking dish.
7. Pour canned tomatoes over the rolls, and season with salt and pepper to taste. Sprinkle remaining parsley on top.
8. Bake at 350°F (175°C) for 45 minutes or until tender and golden brown.

Chef’s Insight

The key to tender cabbage leaves is blanching them briefly before stuffing.

Notes

This recipe can easily be doubled or halved to suit your needs.