This healthy gluten free cabbage rolls and stuffed peppers recipe uses cabbage leaves, an assortment of colored peppers and a delicious gluten and dairy free stuffing made with grass fed ground beef, a mix of wild rice and long grain rice, fresh vegetables and aromatic spices and herbs. All from scratch – perfect for you clean eating diet.
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I love cabbage rolls and peppers stuffed with lots of tasty goodies. So making dairy free gluten free cabbage rolls and peppers was a must for me. All I needed is a few substitutions.
Tips For Making Dairy Free Gluten Free Cabbage Rolls And Stuffed Peppers
- Any ground meat will do just make sure it’s a clean source. I used grass fed organic ground beef.
- Instead of using only white rice, for a healthier version, mix 50% of it with wild rice, or you could use cauliflower rice, but it will come out a little soggy.
- Soak the rice overnight, besides removing the impurities and contaminants it will also “puff” the rice and make it cook faster.
- For a looser filling, saute all of the filling ingredients in a pan until the meat is half cooked, otherwise if you use raw ingredients you’ll get a giant meatball inside.
- For the best tasting and healthier gluten free stuffed cabbage rolls use the leaves of a pickled cabbage head (like sauerkraut), if you don’t have any, fresh cabbage is the best next alternative.
- The use of herbs and spices will build flavor without using any sugar or dairy. The lack flavor is a common contributing factor to the frustration people can feel when struggling to make changes to their diets, so make sure to use plenty before giving up.
- The key to brightening the taste of these stuffed cabbage rolls and peppers is to add acid, hence the tomatoes do a really great job. Alternatively you can use tomato juice or fresh chopped tomatoes. Or you can make a flavored tomato sauce by using spices.
- If you are sensitive to nightshades skip the tomato sauce, use vegetable broth or just a little water with lemon juice.
- Once the stuffed cabbage rolls and peppers are tender, you’ll take them from the oven and let them finish cooking at room temperature, with the lid on, for an additional 30 minute to 1 hour. They will cool slightly and the flavors will continue to meld.
How To Make Gluten Free Cabbage Rolls And Peppers – Vegan
- If you want a vegan version of these healthy stuffed cabbage rolls and peppers, sub the beef for mushrooms.
- Use vegetable broth or just a little water with lemon juice.
This recipe makes a hearty and comforting meal for the whole family plus these gluten free cabbage rolls and bell peppers are an easy and inexpensive dish to make. My mother used to make these in very large batches and we would eat it for several days, somehow they tasted better with time.
I’ve adapted her recipe with a few of my own tweaks that suit my dietary needs. Also I’m not cutting the peppers in half like other people do, because I think this way more moisture is lost and you end up with a dry mixture.
If you want moist fluffy filling then keeping the dish sealed while baking is another important factor.
For a quick tutorial on how to make these healthy gluten free cabbage rolls and peppers watch the video below!
Healthy Stuffed Cabbage Rolls And Peppers, Gluten And Dairy Free
- 1 large fresh cabbage
- 4 fresh bell peppers - organic
Gluten Free Dairy Free Stuffing Mix
- 1.5 pounds ground beef - organic, grass fed
- 2 medium onions - chopped
- 4-5 garlic cloves - minced
- 2 tbsp olive oil - extra virgin
- 3/4 cup wild rice - soaked
- 3/4 cup basmati rice - soaked
- 1 crushed tomatoes - jar (18.3 oz)
- 3 large carrots - grated
- 2 tsp Himalayan pink salt
- 1 tsp black pepper - ground
- 2 tsp coriander
- 2 tsp thyme
- 1 tsp mustard
- 1 tsp paprika - optional
- 1/3 cup parsley to garnish - chopped
- In a bowl place the rice and add water to soak overnight. If you don’t have time just rinse it several times until the water is clear.
- Remove the core and immerse the whole cabbage in a large pot of boiling water and cook it for 4 minutes until leaves are soft and removable, then remove them one at a time.
- Prepare the bell peppers: cut the core from the inside and strip away the seeds. Set aside.
- In a skillet over medium heat saute onions, garlic, carrots until lightly soft, add the spices and herbs, the beef, the rice and cook for 1-2 minutes.
- Add the crushed tomatoes (half a jar). Cook for another 1 min and remove from heat.
- To stuff the leaves lay down a single large leaf and place about a 1/2 cup of the filling in the lower third of the leave, fold the sides and roll (this way you’ll get huge rolls).
- If you prefer smaller rolls then cut the leaf in smaller parts, and use less filing (see video).
- In a large deep dish (I’m using a 3-quart round glass dish) place the stuffed cabbage rolls on the bottom, and continue by adding layers.
- Top with the remaining half of the jar of crushed tomatoes on top. Alternatively use water and lemon juice or vegetable broth.
- Spoon the filling into bell peppers until full. Place in another glass baking dish (they cook slower than the cabbage rolls). And cover tightly with a lid.
- Cover with the remaining cabbage leaves to seal moisture and cover with a lid.
- Bake for 2 hours at 370F or 190C. Or until the wild rice has puffed and is cracked open. (It has a longer cooking time than the regular rice).
- Remove from the oven and allow to sit covered for 30 minutes before serving. It will continue to cook and build some flavor.
The information shown is an estimate provided by an online nutrition calculator.
Next time you need a little comfort food, give these healthy stuffed cabbage rolls and peppers a try. They will make your taste buds happy!