Lazy Cabbage Rolls Baked in Sour Cream Sauce
Easy, simple, and so tasty—a main course the whole family will love! Lazy cabbage rolls in sour cream sauce are a breeze to put together. No oven? You can cook them in a skillet and serve them for lunch or dinner. Compared to the classic version, they take far less time and effort. Delicious, filling, and super convenient!
Cooking method
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Step 1:
How do you make lazy cabbage rolls in sour cream sauce in the oven? Start with the sauce. Gather the ingredients for it. Sour cream of any fat content will work. Choose your spices and aromatic herbs to taste.
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Step 2:
Wash and peel the carrot, then grate it on a coarse grater.
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Step 3:
Peel and wash the onion, then cut it into small dice.
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Step 4:
Wash the bell pepper and remove the seeds and stem. Cut it into small dice.
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Step 5:
Heat the vegetable oil in a skillet. Add the carrot and onion and sauté, stirring occasionally, for 5–7 minutes.
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Step 6:
Add the bell pepper to the skillet and stir.
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Step 7:
Cook the vegetables for another 3 minutes, stirring so they cook evenly.
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Step 8:
Sprinkle the vegetables with the flour and stir.
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Step 9:
Add the sour cream to the skillet.
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Step 10:
Pour in the hot water and stir well. Season the sauce with salt and bring it to a boil. Simmer over moderate heat for 3–4 minutes.
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Step 11:
Add the spices and aromatic herbs and stir. The sour cream sauce for baking the lazy cabbage rolls is ready.
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Step 12:
While the sauce cooks, make the cabbage rolls. Use ground pork or beef—a mix of the two is a great choice. Either long-grain or short-grain rice will work.
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Step 13:
Finely shred the cabbage.
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Step 14:
Drop the cabbage into boiling water. Blanch it at a gentle boil for 2–3 minutes to soften it.
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Step 15:
Drain the cabbage in a colander or sieve. Let it cool.
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Step 16:
Rinse the rice well and boil it until tender. Drain it in a sieve and let the water run off.
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Step 17:
Peel and wash the onion, then grate it on a fine grater.
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Step 18:
In a bowl large enough to hold everything, combine the ground meat, the prepared cabbage and rice, and the onion. Crack in the egg, add salt, and season with ground black pepper.
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Step 19:
Mix everything well until all the ingredients are evenly distributed through the meat mixture.
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Step 20:
Shape the mixture into cabbage rolls of the size you want, forming them into oblong patties.
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Step 21:
Heat the vegetable oil in a skillet. Add the shaped rolls and fry over medium-high heat until a golden crust forms.
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Step 22:
Flip the lazy cabbage rolls and brown the other side the same way. The crust locks in the meat juices, so the rolls come out juicier and tastier.
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Step 23:
Transfer the browned rolls to a baking dish.
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Step 24:
Pour the sour cream sauce over the rolls.
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Step 25:
Put the dish into an oven preheated to 350°F (180°C) for 30–35 minutes. The time may vary depending on how your particular oven runs.
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Step 26:
Serve the lazy cabbage rolls hot. Enjoy!
- To keep the sour cream from curdling or splitting as it cooks, stir it together with a spoonful of flour in a separate bowl first, then add it to the pan.
- Keep in mind that every oven is different. Your temperature and cooking time may differ from what's listed in the recipe. For any baked dish to come out well, it helps to know the quirks of your own oven!
- Use an oil with a high smoke point for frying! Any oil is good only up to a certain temperature—its smoke point, at which the oil starts to burn and form toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point; they're full of unfiltered organic particles that start to burn quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed oil.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Herb mixture - 259 kcal/100g
- Minced pork beef - 236 kcal/100g
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