Delectable Russian-Style Stuffed Cabbage Rolls with Gluten-Free Quinoa – A Cinematic Culinary Experience

Allergens

None

Ingredients

• 1 large head of green cabbage
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 lb lean ground beef
• 1 cup cooked quinoa
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, freshly ground
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried dill
• 1 cup tomato sauce
• 1 cup beef broth
• 1 tablespoon sugar
• 2 tablespoons vinegar

Instructions

1. Prepare the cabbage by removing the core and carefully peeling off the leaves, setting them aside for later use.
2. In a large skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent.
3. Add ground beef to the skillet, breaking it up with a wooden spoon, and cook until browned. Drain any excess fat.
4. Stir in cooked quinoa, salt, pepper, paprika, cumin, and dill. Cook for 2 3 minutes, allowing flavors to meld together. Remove from heat and let cool slightly.
5. Preheat oven to 350°F (175°C).
6. Fill each cabbage leaf with the meat mixture, rolling up like a burrito, and placing seam side down in a greased baking dish.
7. In a separate bowl, combine tomato sauce, beef broth, sugar, and vinegar. Pour over the stuffed cabbage rolls.
8. Cover the baking dish with aluminum foil and bake for 1 hour, until cabbage is tender.
9. Uncover, baste with the sauce from the bottom of the dish, and return to the oven for another 15 minutes to allow the tops to brown slightly.
10. Remove from the oven and let rest for 5 10 minutes before serving.

Chef’s Insight

The key to perfect stuffed cabbage rolls lies in the balance of flavors and textures, so be sure to season each component generously.

Notes

Serve with a side of steamed seasonal vegetables or garlic mashed potatoes for a complete meal.