Gluten-Free Stuffed Cabbage Rolls (Lebanese)
Looking for an easy and tasty but delicious dish. Look no further than these gluten-free Lebanese stuffed cabbage rolls. A delicious, hearty dish packed with a flavorful blend of ground beef, rice, and fragrant spices, all wrapped in tender cabbage leaves. They make a great appetizer or lunch dish.
One of the great things about living in Trinidad and Tobago is the multicultural cuisine that is part of our daily lives. In one day you can have Indian for breakfast, Chinese for Lunch and Lebanese for dinner with dishes like this Gluten-Free Stuffed Cabbage Rolls. Naturally gluten free, they are not only delicious but a lot simpler than you think to make.
What are Stuffed Cabbage Rolls
These are just as described. Rolls of tender cabbage leaves that have been blanched, stuffed with a combination of meat, seven spice and rice, that are cooked in a mixture of water and lime juice over a bed of tomatoes. For this version, I combined this recipe and also one that I found in the ah’len cookbook, to create a delicious but tasty bite.
What you need to make these gluten-free Stuffed Cabbage Rolls
For these cabbage rolls you will need:
- 1 medium cabbage – lightweight. A lighter weight cabbage allows for the leaves to be separated easier.
- Ground beef – You can also try using ground lamb.
- Short grain rice – I used jasmine rice because that is what I had on hand and it was just as delicious. But you can use a parboiled or regular rice.
- 7 spice – this is a blend of spices typically used in Arabic cooking. You can purchase here or even make you own.
- Lime juice or lemon – Lemons can be hard to come by at times in Trinidad, so we substitute for lime which works great as well.
- Tomatoes – for the the base.
How to make these Stuffed Cabbage Rolls?
The great thing about this recipe is that even though it has a few steps, it comes together easily. To make you:
- Blanch the cabbage leaves.
- Make the filling. (No cooking required.)
- Stuff and roll the leaves.
- Layer in a pot over veggies.
- Top with water and lime juice.
- Simmer until rice is cooked and liquid absorbed.
- Flip and serve.
Blanch Cabbage and Make Filling
Stuff & Cook Cabbage Rolls
Serve and Enjoy
Gluten Free Stuffed Cabbage Rolls
Looking for an easy and tasty but delicious dish. Look no further than these gluten-free Lebanese stuffed cabbage rolls. A delicious, hearty dish packed with a flavorful blend of ground beef, rice, and fragrant spices, all wrapped in tender cabbage leaves. They make a great appetizer or lunch dish.
Ingredients
- 1 medium cabbage head, preferably light weight.
- ½ pound lean ground beef
- ½ teaspoon salt
- 1½ teaspoons 7 Spice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup rice rinsed
- 3 garlic cloves smashed
- 2 tomatoes, sliced
- ½ onion sliced
- tablespoon cumin
- 2 - 3 tablespoons lime juice
Instructions
Prepare Cabbage Leaves
- Bring a large pot of water to a boil, sprinkle in some salt then remove from heat.
- while water is boiling, cut the core from the cabbage, then place in the boiling water for 5 -8 minutes. After a couple of minutes, using a fork, gently separate the leaves. As they sit in the water they should become pliable but not too soft.
- Remove the leave from the water and set aside on a plate or tray until ready to use.
Prepare the Filling & Stuffing Rolls
- In a bowl combine raw ground beef, washed rice, spices, and salt. Mix to combine.
- To stuff and roll the cabbage leaves, lay a cabbage leaf flat on a cutting board, using a knife cut off any extra part of the core to make it easier to roll.
- Using a spoon or fingers, place a small amount of the filling in the center of the flattened cabbage leaves in a log.
- Carefully roll it slowly and tightly to secrue the filling, then tuck in the sides and continue to roll until the filling is secure, set aside on a tray. Repeat with the remaining cabbage leaves and filling until all the filling ahs been used.. It should yield about 16-18 rolls.
- Using a large pot, line the bottom with any remaining cabbage, and the stems from cutting, along with onion, crusheed garlic and tomatoes. Carefully arrange the cabbage over veggies in one layer covering the enitre based.
- Place a round plate on top of cabbage in the pot to hold them down and prevent floating while they are cooking.
- Add lime juice and water to unitl the rolls are just covered. Bring to a boil then reduce to medium low and cook for 45 - 60 minutes untll the water is absorbed the leaves are tender and the filling is cooked.
- Remove from heat. Let sir for about 15-20 mintues before flipping and transferring to a dish before serving.
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