Food for the (Gluten Intolerant) Soul

Ingredients:

• 1 large cabbage
• 1 small onion
• 1 zucchini
• 1 celery stalk
• 500g freshly minced beef
• 1 cup cooked rice
• Salt and black pepper, to taste
• 1 bottle chopped tomatoes
• 1-2 cups water

Instructions:

1. Prepare the Cabbage: Cook the whole cabbage in boiling water for 10 minutes until the leaves are pliable. Drain and let cool. Peel off large intact leaves, discarding damaged ones.
2. Prepare the Sauce: In a pot, cook the chopped tomatoes, water, and seasoning over medium heat. In a food processor, finely chop the zucchini, onion, and celery. Add half of the chopped vegetables to the sauce and simmer until hot.
3. Make the Filling: In a bowl, mix minced beef, remaining chopped vegetables, cooked rice, salt, pepper, and 3 tablespoons of tomato sauce. Form small meatballs (golf ball size) with the mixture.
4. Stuff and Roll: Place a meatball in the center of each cabbage leaf. Fold the sides over the filling and roll tightly.
5. Cook the Rolls: Place the stuffed cabbage rolls into the hot tomato sauce, seam side down. Simmer on low heat for 3 hours, or cook in a slow cooker on low heat for 6 hours, until the meat is tender and flavors meld.
6. Serve: Let the rolls cool slightly before serving. Enjoy with additional sauce if desired.