2 Heads Savoy Cabbage--less likely to cause stomach issues
2 Cans Muir Glen Diced Tomatoes--No Salt Added, Gluten Free
2 Pounds Chopped Sirloin
2 Large Sweet Vidalia Onions Diced into really small pieces
2 Anne Chun's Rice Express Sticky White Rice
1 Anne Chun's Rice Express Brown Rice
In a large pot, boil both heads of cabbage for about 6 minutes, then remove from pot, and pour cold water over them and let them cool in the sink. While waiting for them to cool sufficiently so you can handle the leaves without burning your fingers you can mix-up the remaining ingredients.
In a large bowl, put the chopped sirloin, next all the onion you've diced and then all the rice, with your fingers thoroughly mix all the ingredients together. Pour off all the water from the large pot you cooked the cabbage in and put on side. Take four leaves of the cabbage and spread them out on the bottom of the pot, then take about 1/4 cup of the juice from the diced tomatoes and pour over the leaves on the bottom of the pot.
Next take one of the cabbage leaves and take two heaping tablespoons of the sirloin, onion and rice mixture into the middle of opened cabbage leaf and then carefully roll it up when all rolled up put on the leaves in the bottom of the pot and repeat until you've used all the leaves--if you have any mixture left just roll into small meatball and put in the pot, then pour both cans of the diced tomatoes over all the cabbages.
Put the pot on the stove put the lid on not completely cover-the pot and cook on a medium flame for about 3 hours. When finished serve with hot gluten-free rolls and Enjoy!!!!