Gluten-Free Russian Stuffed Cabbage Rolls with Mushroom Sauce: A Classic Comfort Food for the Modern Palate

Allergens

Gluten-Free - Dairy-Free - Soy-Free

Ingredients

• 1 medium head of green cabbage
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 cup cooked rice
• 1 egg
• Salt and pepper, to taste
• 1 cup mushrooms, sliced
• 1 can (14.5 oz) tomato sauce
• 1 tablespoon sugar
• 1 teaspoon paprika

Instructions

1. Prepare the cabbage: Remove the outer leaves of the cabbage and trim the core. Bring a large pot of water to a boil, and blanch the cabbage for about 2 minutes until the leaves are softened. Remove the cabbage and let it cool enough to handle.
2. In a skillet over medium heat, cook the onions in olive oil until translucent. Add garlic, cook for an additional minute, then remove from heat and set aside.
3. In a large bowl, combine ground beef, cooked rice, egg, cooked onion mixture, salt, and pepper. Mix well.
4. Carefully separate the cabbage leaves and place them flat on your work surface. Add a spoonful of the meat mixture onto each leaf, roll up the cabbage leaves to enclose the filling, and place them seam side down in a greased baking dish.
5. In a saucepan, combine the mushrooms, tomato sauce, sugar, paprika, salt, and pepper. Bring to a simmer and pour the sauce over the rolled cabbage rolls.
6. Bake the cabbage rolls at 350°F (175°C) for 45 minutes or until the cabbage is tender and the meat filling is cooked through.

Chef’s Insight

For an extra touch of luxury, serve these cabbage rolls alongside garlic mashed potatoes and a simple green salad.

Notes

For an authentic Russian touch, serve these cabbage rolls with sour cream on the side.