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Lazy cabbage rolls with rice with cabbage and minced meat in the oven

Lazy Stuffed Cabbage Casserole (Baked)

Wonderfully tasty, super simple, juicy, and fragrant — a great dinner. These baked lazy cabbage rolls with ground meat and cabbage taste every bit as good as classic stuffed cabbage, but they're far easier and faster: you just mix the finely chopped cabbage right into the meat. Serve them with fresh vegetables or any side you like.

katushafin

Recipe author

Lazy cabbage rolls with rice with cabbage and minced meat in the oven

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Composition / ingredients

Servings:

Ground meat

500

Cabbage

400

Rice

100

Onion

Sour cream

250

Tomato paste

Vegetable oil (for frying)

Flour (for dredging)

0.5

Salt

Pepper

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 6 g

Fats 49 % 17 g

Carbohydrates 34 % 12 g

232 kcal

GI: 27 / 45 / 27

Cooking method

Step 1:

How do you make baked lazy cabbage rolls with ground meat? Gather your ingredients. Any ground meat works. Sour cream of any fat content is fine. Use whatever rice you like — short-grain, long-grain, or parboiled. You can swap the tomato paste for tomato purée.
Step 2:

Start with the rice. Rinse it well — at least five changes of water — then cover it with cold filtered water at a 1:2 ratio, add a little salt, and set it over the heat.
Step 3:

When the rice comes to a boil, turn off the heat, cover, and let it steam. This brings it to halfway done. If you add raw rice to the meat, it soaks up too much moisture and the rolls turn out dry; fully cooked rice won't absorb the meat's moisture, and the rolls can fall apart.
Step 4:

Meanwhile, cut the cabbage into small dice or thin shreds.
Step 5:

Put the cabbage in a pot and pour boiling water over it to take out the bitterness — five to ten minutes, depending on the cabbage. Mine was fresh, so I left it for five.
Step 6:

After that, drain the cabbage in a colander. Save the water — you'll need it for the sauce.
Step 7:

Peel and dice the onion.
Step 8:

If any water is left in the rice, drain it. In a bowl, combine the cabbage, rice, onion, and ground meat. Season with salt, pepper, and spices to taste, and mix well.
Step 9:

Start shaping the rolls. If the mixture won't hold together well, work in a raw egg. At this point you can freeze the raw rolls to keep on hand — just pour sauce over the slightly thawed rolls and bake.
Step 10:

Now brown the rolls. You can skip this, but they look nicer for it. Dredge the shaped rolls in flour and fry them in vegetable oil until golden.
Step 11:

While the rolls brown, make the sauce: stir the sour cream together with the tomato paste.
Step 12:

Thin the tomato-and-sour-cream mixture with the reserved cabbage water (or plain boiling water) to a pourable sauce. Season with salt and pepper to taste.
Step 13:

Transfer the browned rolls to a baking dish and pour the sauce over them.
Step 14:

Bake the lazy cabbage rolls in an oven preheated to 400°F (200°C) for about 45 minutes, until browned. Dial in the exact time and temperature for your own oven.

To keep your eyes from watering when you cut onions, rinse both the onion and the knife in cold water. Your cutting board won't pick up the onion smell if you rub it with a piece of lemon first.
Keep in mind that every oven is different, so your temperature and baking time may vary a little from the recipe.