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Lazy cabbage rolls with minced meat in a pan with rice

Lazy Cabbage Rolls with Meat and Rice (Skillet)

A simple, all-purpose two-in-one recipe — budget-friendly and quick. These lazy cabbage rolls with meat and rice are a real lifesaver for a family dinner: they're the main course and the side rolled into one. And these juicy rolls in a sour-cream-and-tomato sauce will please grown-ups and kids alike.

Anna

Recipe author

Lazy cabbage rolls with minced meat in a pan with rice

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Composition / ingredients

Servings:

Ground meat

500

Cabbage

150

Parboiled rice

Onion (small)

Carrot (small, or half a large one)

Sour cream

200

Tomato paste

Egg

Salt

Pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 7 g

Fats 60 % 18 g

Carbohydrates 17 % 5 g

212 kcal

GI: 75 / 0 / 25

Cooking method

Cooking time: 50 min

Step 1:

How do you make lazy cabbage rolls with meat and rice in a skillet? Get your ingredients out. Young cabbage is best — it shortens the cooking time. Use a small onion and carrot, and parboiled rice. The tomato paste can be swapped for tomato sauce, ketchup, or canned tomatoes in their own juice (the amount will differ with each). Go with a lighter sour cream (I use 15%). My ground meat is chicken, but use whatever you like.
Step 2:

First, cook the rice until half-done: cover the parboiled rice with hot water, bring it to a boil, and turn off the heat. Drain and let the rice cool. Shred the fresh cabbage very finely, then chop it crosswise with a knife into smallish pieces, and pour boiling water over the shredded cabbage.
Step 3:

Wash and prep the onion and carrot — chop the onion and grate the carrot on the coarse holes. In a deep bowl, combine the ground meat, the chopped vegetables (carrot, onion, and cabbage — drained of its water), the half-cooked rice, the egg, and salt and pepper to taste. Knead everything thoroughly until well blended.
Step 4:

With wet hands, pinch off the mixture and roll medium, round balls, like meatballs. Arrange them in your skillet, fairly snugly together. You don't need to add oil, since the rolls braise in the sauce without any pre-frying.
Step 5:

In a glass, stir together the sour cream, tomato paste, a little salt, and thin it with water if needed (I added half a cup). Pour the sauce over the rolls so it nearly covers them. Set the pan over medium heat and simmer the rolls until done (the time depends on your cabbage), 30–40 minutes. You can turn them a few times as they cook if the sauce doesn't fully cover them.
Step 6:

Serve the rolls hot, sprinkled with chopped fresh dill — it's a meal on its own. If they seem to call for something more, mashed potatoes go nicely alongside. This is a light dish that's great for kids, too.