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Very lazy cabbage rolls with cabbage and rice in a frying pan

Super-Lazy Skillet Cabbage Rolls with Rice

A super-fast dinner for when your other half is already at the door! These super-lazy skillet cabbage rolls with rice are tasty and filling. The recipe is beginner-friendly and doesn't take much time. Give it a try—you won't be sorry!

hallen-bunny

Recipe author

Very lazy cabbage rolls with cabbage and rice in a frying pan

Composition / ingredients

Servings:

Ground meat (pork-beef blend)

400

Rice (short-grain)

100

White cabbage (young)

250

Carrots (medium)

Onion (large)

Sour cream

Tomato paste

Water

Vegetable oil

Bay leaf

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 5 g

Fats 46 % 13 g

Carbohydrates 36 % 10 g

177 kcal

GI: 40 / 60 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make super-lazy skillet cabbage rolls with rice? You'll need: ground meat, young white cabbage (last year's crop works too), carrot, a large onion, short-grain rice, tomato paste, sour cream, and spices. Use any ground meat you like—beef, pork, chicken, or a blend. I used equal parts pork and beef.
Step 2:

Start with the rice. Since these rolls are super lazy, we won't actually boil it—just cover it with boiling water and let it steep for 10 minutes. Meanwhile, prep the rest of the ingredients.
Step 3:

These rolls are super, super lazy because we won't chop anything with a knife—we'll grind it all in a blender or food processor (or use a meat grinder). Grind the cabbage, carrot, and onion that way. Ground meat loves onion—the bigger the onion, the juicier and tastier the rolls.
Step 4:

The rice has plumped up by now. Drain it, then combine all the ingredients.
Step 5:

Add salt and ground black pepper and knead the mixture well.
Step 6:

Shape the rolls, wetting your hands with cold water as you go. Mine came out around 3–3 1/2 oz (90–100 g) each. To keep them uniform, I weighed them on a kitchen scale.
Step 7:

Sear the rolls briefly over high heat on both sides—about two minutes per side, just until a golden crust forms.
Step 8:

Make the sauce. Put the tomato paste and sour cream in the blender jar. You can add more sour cream—it'll be even better. But go easy on the tomato paste; two tablespoons is plenty.
Step 9:

Add a cup of water and a little salt, and blend for a few seconds. The blender smooths the sauce out in no time.
Step 10:

Pour the sauce over the rolls and add the bay leaf.
Step 11:

Cover the skillet and simmer the lazy cabbage rolls for 15–20 minutes.
Step 12:

Serve the super-lazy cabbage rolls with fresh herbs and vegetables.

Enjoy, and happy cooking!
If you're worried about the sour cream curdling in the sauce, keep the heat gentle and stir the dairy in off a hard boil.
You can swap the tomato paste for canned tomatoes in their juice, fresh tomatoes, or ketchup.
Any oil is only healthy up to a certain point—its smoke point, where it starts to burn and form harmful compounds, including carcinogens. It's worth knowing each oil's smoke point so you can pick the right one for frying and skip the ones that shouldn't be heated at all.