Preparing the filling.
Minced beef should be removed from the fridge couple of hours before cooking. Season the meat.
Grate the carrot and parsnip on a large grater. Celery and green leek should be finely chopped. Add those vegetables to the meat filling, together with cooked rice and mix well, preferably with your hand, to make sure that all the spices and ingredients are mixed well.
Carrot in the pot.
Peel half a kilo of carrots and chop it. Place the carrots in a large pot.
The cabbage.
Prepare the cabbage by removing the inside part. If you aren't sure how to do it, then click here to go to the previous gołąbki recipe. Inside it you will find detailed instructions, with photographs.
If the cabbage fit in the microwave, then place it inside on full power for 1-2 minutes at a time. Take it out, remove outer leaves and continue placing in the microwave until a whole cabbage will be peeled to separate leaves.
Rolling the Cabbage rolls.
Take a cabbage leaf, place a full tablespoon of the filling on it (it depends how big your leaf is) and carefully roll it. Instruction how to roll it is here.
Then tightly place the rolls into the pot, on top of the carrots. I made 18 pieces of cabbage rolls and the leftover cabbage I used for the top of rolls. It protected them, so they were nicely steaming inside.
Cooking.
Pour a Low FODMAP chicken stock on top of the cabbage rolls. Bring to the boil and simmer for 2-3 hours, until the meat is cooked and all the vegetables are tender.
When all is cooked, pour the broth from cooking the rolls into a medium pot. Add pasta and tinned tomatoes as well as seasoning. Simmer until the sauce is reduced.
Serve the mince filled cabbage rolls with the carrots from the pot and reduced tomato sauce.
Enjoy!