Gluten Free Cabbage Rolls

Directions

1. 1
   Begin to boil a large pot of water; add salt.
2. 2
   Add 1 can of tomato sauce and Worcestershire sauce to a small sauce pan; stir and simmer on low until aromatic.
3. 3
   Add ground beef to a skillet on medium-high heat; cook beef until no longer pink; lower heat to medium-low; add onion, bell pepper, and garlic; saute until tender; add 1 can of tomato sauce; simmer until flavorful, about 15 minutes.
4. 4
   Add a little water or gluten free beef broth if it becomes too thick.While mixture is simmering, blanch the cabbage leaves in the boiling water; cook just long enough for the leaves to bend; drain in a colander.
5. 5
   Place the leaves on several layers of paper towels to drain further.Preheat even to 350°F.
6. 6
   Add as much rice as desired to beef mixture; and toss lightly. Fill each leaf with a large scoop of the filling near narrow an end; roll half way up; bring in sides; roll completely closed.
7. 7
   Transfer each to a casserole dish, seam side down; pour tomato/Worcestershire sauce on top of all rolls.
8. 8
   Place in oven just long enough to warm through, and larger veins of cabbage are tender, about 15 minutes, depending upon how long you blanched them for.
9. 9
   Serve as is, or topped with grated or fresh shredded Parmesan, or roughly chopped flat leaf parsley.
10. 10
    Serve with a hearty salad. If not, it will only feed 2-3.