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.

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.

Ingredients:
1 (16 ounce) package gluten-free noodles
1 tablespoon olive oil
2 tablespoons butter, softened
1 onions, finely chopped
¼ cup shallots, finely chopped
2 cloves garlic, minced
1 (8 ounce) fresh Crimini or brown mushrooms, sliced
1 pound beef loin steak, sliced into thin strips
1 (14 ounce) can beef consomme
¼ cup Burgundy wine
½ tablespoon lemon juice
2 tablespoons potato starch*
2 tablespoons cold water (adjust as needed)
1 (8 ounce) container sour cream or yogurt
2 teaspoons Dijon mustard

Directions:
Boil a large pot of lightly salted water. Add noodles and cook 5 to 7 minutes or until al dente; drain. Note: I use Schar pasta, but feel free to use your favorite.

Add 2 tablespoons olive oil to a large saucepan over medium-high heat.
Brown steak strips in saucepan and set aside.
Place saucepan back on heat.
Melt 2 tablespoon of butter into pan drippings from meat.
Stir in onions, shallots and garlic, and cook until onions are clear and slightly tender. Be careful not to burn garlic!
Mix in mushrooms, and continue cooking 2 minutes.

Add browned meat and stir well.

Mix in consomme**, Burgundy and lemon juice.
Bring to a boil.
In a jar or small bowl, mix potato starch with cold water until smooth.
Reduce saucepan heat to low.
Stirring constantly, slowly add potato starch and water mixture into saucepan.
Gradually return to boil.
Stir until sauce is thick and smooth.
Cover saucepan and cook 5 minutes, stirring occasionally.
Remove from heat.
Allow to cool for 10 minutes or so.
Sir in sour cream and mustard.
Mix well, and serve over gluten-free noodles.

Makes 6-8 servings
Options: Serve over rice or potatoes instead of pasta

*Most American grocery stores and specialty Scandinavian markets carry the Swan brand of potato starch, marketed as "Potato Starch Flour." Ener-G markets it as "Potato Starch Flour" as well. You can also find it labeled as "Potato Starch" from distributors including Bob's Red Mill, Manischewitz, Barry Farm, and Authentic Foods.

**Consomme will ensure proper thickness. If using bouillon, increase thickener accordingly. Also, it's possible to thicken with corn starch or arrowroot powder instead of potato starch. Again, adjust accordingly.