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  • Jefferson Adams
    Jefferson Adams

    Stuffed Cabbage Rolls (Gluten-Free)

    Reviewed and edited by a celiac disease expert.
    Stuffed Cabbage Rolls (Gluten-Free) - Photo: CC--A. Fielder
    Caption: Photo: CC--A. Fielder

    Celiac.com 12/23/2014 - I confess to being a bit picky about cabbage. I like it, but I tend to be a bit finicky about how it is prepared. When I saw these at a party recently, I was reluctant to give them a try. Once I did, I realized I had been totally wrong. They were delicious, and they disappeared quickly, as people realized how good they were. 

    This recipe delivers about 8 tasty cabbage rolls, so scale accordingly.



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    Ingredients:

    • ¼ cup chicken broth
    • ¼ cup uncooked white rice
    • 8 Savoy cabbage leaves
    • 1 pound lean ground beef
    • ¼ cup chopped onion
    • 2 cloves garlic, minced
    • 1 egg, slightly beaten
    • 1 teaspoon salt
    • ¼ teaspoon ground black pepper
    • 1¼ cups creamy tomato soup (See recipe here)

    Directions:
    In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

    Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain. 

    In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.

    Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.

    In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top.

    Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.



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    We use ground venison instead of beef. We do not cook the rice ahead of time. Because the venison is so lean we add an entire jar of gluten-free salsa to the rice/venison mixture before rolling the cabbage rolls. We stack the rolls in a dutch oven and pour in a large can of tomato juice.

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    1 hour ago, Guest Becky Bennett said:

    Just want to try something different, thank you for your recipe I hope it will turns out , now I need to see what to have with it.

    Go on YouTube and watch how to make cabbage rolls.  There are plenty of Grandmas who demonstrate.    Everyone has a different method or recipe.  For example, I would never use toothpicks or tie them up.  I also bake them in the oven.  

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    27 minutes ago, knitty kitty said:

    I layer all the ingredients like lasagna and get "unrolled" cabbage roll casserole.  None of that fiddling with toothpicks or string, just coarsely chop the cabbage, layer, pop in the oven.  Much quicker and just as tasty!

    I do this with enchiladas.  I have yet to do this with cabbage rolls, but I am going for it!!!!

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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