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Stuffed Cabbage Rolls (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
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.
- ⅔ cup chicken broth
- ⅓ 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)
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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