Cabbage Rolls "Golubtsi"

• Gluten free

• Meat

  • 1 lbs Ground beef, lean
  • 1 lbs Ground pork, lean

• Produce

  • 2 Bay leaf
  • 2 small heads Cabbage
  • 2 Carrots
  • 1 chopped bunch Flat-leaf parsley
  • 1 Onion
  • 1 Tomatoes, canned

• Canned Goods

  • 1 1/2 cups Chicken stock

• Pasta & Grains

  • 1/2 cup Rice

• Baking & Spices

  • 1/2 tsp Pepper
  • 2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 cup Creme fraiche or sour cream

Found on vikalinka.com

Description

Ingredients

• Cabbage- 2 small heads
• Rice- ½ cup
• Olive oil- 2 tbsp.
• Onion, chopped- 1 large
• Extra-lean ground beef- 1 lbs
• Extra-lean ground pork- 1 lbs
• Flat leaf parsley, chopped- 1 bunch
• Carrots, grated- 2
• Salt- 2 tsp.
• Pepper- 0.5 tsp.
• Bay leaf- 2-3
• Chicken stock- 1.5 cups
• Creme fraiche or sour cream- 1 cup
• Canned Tomatoes, crushed or Passata- 2 cups

Directions

• Freeze the cabbage 3 days before you need it. The night before defrost cabbage and keep it in the fridge until you are ready.
• Cook rice in plenty water the same way you would pasta until al dente, it shouldnt be too soft- about 5 minutes. Drain and set aside.
• In a frying pan heat olive oil and cook onions over low heat for 7-10 minutes until tender.
• Grate carrots.
• In a large bowl combine beef, pork, parsley, onions, carrots, rice, salt and pepper.
• In a medium bowl whisk together stock, crushed tomatoes and creme fraiche. Set aside.
• Place your head of cabbage on a cutting board, cut off the bottom and pull the leaves away from the stalk. Repeat with the second head of cabbage.
• Preheat your oven to 350F/180C.
• Clear your work space, so all ingredients are within reach. Take a cabbage leaf and put 2 tbsp. of filling at the bottom of the wide part of a leaf (see picture above) and roll it like a burrito, tucking sides in. Your cabbage rolls will vary in size slightly depending on the size of cabbage leaves. You will have approximately 30-32 cabbage rolls.
• Pour a cup of the sauce on the bottom of your cast iron casserole or any other heavy bottom casserole and start stacking your cabbage rolls. Half way through add a couple of bay leaves and continue stacking until all cabbage rolls are gone.
• Pour the sauce over cabbage rolls, cover with a lid and bake in the oven for 1 hour.
• Then take the lid off and bake for 30 more minutes.
• Serve with additional sour cream or creme fraiche.