Gluten-Free Cabbage Rolls

Recipe by gailanng
READY IN: 1hr 30mins
SERVES: 8-10




  • Cook rice according to directions; set aside. This can be done the night before.
  • Preheat oven 350 degrees.
  • Grease 11x14" baking pan.
  • With sharp knife cut core from cabbage. Wrap in clean dishtowel and microwave approximately 10 minutes. Begin by pulling off the outer leaves as they just become limp and pliable; set those aside. Replace remaining dishtowel wrapped cabbage in microwave for 5 minutes, repeating the process of removing limp leaves until all leaves have been removed and are relatively soft.
  • In the meantime, should you need to grind your ham seasoning, place in food processor and pulse until the ham resembles ground beef. It will be a looser consistency.
  • In large, heavy bottomed pot or Dutch oven, fry ground beef and ham together until beef turns brown, breaking up chunks. Allow about 1/4 cup or so of the liquid to remain in the bottom of the pot.
  • To the ground beef/ham add onions, bell pepper, garlic and cook until vegetables are limp, about 4-5 minutes. Add the parlsey and mix.
  • Add paprika and season with salt and pepper to taste.
  • Add 1/2 cup breadcrumbs and mix well, allowing it to absorb any liquids.
  • Add cooked rice and toss until thoroughly incorporated. The mixture should appear relatively dry; if not, add additional breadcrumbs.
  • Cup each cabbage leaf individually and spoon meat mixture into the center and fold over sides. Place side-by-side each cabbage bundle into prepared pan. Repeat this process until all cabbage leaves are filled.
  • In a small bowl, combine tomoto sauce and sugar; mixing well.
  • Spoon a small amount on top of each cabbage bundle; spreading as you go.
  • Mix beef bouillon cube with 1/3 cup water and pour into corner of pan, avoiding pouring over cabbage and tilting pan to distribute.
  • Wrap pan tightly with aluminum foil and bake in preheated oven for 45 minutes. Open carefully.
  • Note: Should you have more rolls than can fit in the pan, prepare additional pan. Should you have more filling than cabbage leaves, place mixture in a greased oven-proof casserole or ramekin. Top with butter and parmesan cheese and bake for about 20 minutes.