Lazy Cabbage Rolls Recipe – Russian Special
This simplified version of cabbage rolls is less hands-on but equally delicious, if not more so! You’ll enjoy the classic flavors of cabbage leaves stuffed with a meat and rice filling, baked in a creamy tomato sauce, all with much less effort.
- Prep Time20 min
- Cook Time50 min
- Total Time1 hr 10 min
Lazy Cabbage Rolls Ingredients :
- 200g (1 cup) long grain rice
- 2 lbs extra lean ground beef (5% fat)
- 2 tbsp olive oil, divided
- 1 tbsp butter
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 800g (1 small head) cabbage, cored and sliced
- 1 tbsp flat leaf parsley, fresh or dried
- 1 tbsp chopped dill
- 1 tsp salt
- Pepper, to taste
- 800g (28oz) canned crushed tomatoes or tomato passata
- 1 container of concentrated chicken stock by Knorr or a bouillon cube
- 250ml (1 cup) water
- 250ml (1 cup) full-fat crème fraîche or sour cream
- 2 bay leaves
How To Make Lazy Cabbage Rolls
Cook the rice following package instructions and let it cool slightly. Alternatively, you can use leftover rice.
Finely chop an onion and slice the cabbage, discarding the core. Cook the onions and cabbage in 1 tbsp of olive oil and butter over low heat until softened but not browned, about 7-10 minutes. Add the minced garlic in the last 30 seconds before removing from heat.
Preheat the oven to 350F/180C. In a large bowl, combine the cooked rice, cooked onion and cabbage mixture, raw ground beef, dill, parsley, salt, and pepper. Mix thoroughly to combine, using your hands works best for this step.
Shape the mixture into oblong patties about the size of a golf ball. Brown the patties in 1 tbsp of olive oil until they are lightly browned on the outside, ensuring they hold their shape. They don’t need to be fully cooked through at this stage. Take care when flipping them as they can be fragile. Work in batches to avoid overcrowding the pan.
In a small saucepan, combine the crushed tomatoes or passata with the concentrated chicken stock and water. Heat the mixture over low heat, stirring continuously until the chicken stock dissolves into the sauce. Remove from heat and stir in the crème fraîche or sour cream.
Arrange the browned cabbage roll patties in a baking dish with a lid. Pour the sauce over the lazy cabbage rolls, add the bay leaves, and cover with the lid. Bake in the preheated oven for 40 minutes. Then uncover and bake for an additional 10 minutes, or until the sauce is bubbly and the patties are cooked through. Alternatively, cover with aluminum foil if you don’t have a lid for the baking dish.
Recipe Notes:
In addition to the main ingredients of cabbage, meat, and rice, it’s essential to incorporate onions, garlic, and herbs into the mixture to enrich the natural flavors. I used fresh dill and parsley, but dried herbs can also be used. Be cautious with dried dill as it is more potent than fresh dill.
It’s important to sauté the onions, garlic, and cabbage before combining them with the precooked meat and rice. Cooking the onions and garlic enhances their caramelized flavors and makes them easier to digest compared to adding them raw.
The sauce consists of crushed tomatoes, chicken or beef stock, and full-fat sour cream. I advise against using low-fat dairy as it may cause the sauce to separate.
Season the sauce with salt, pepper, and bay leaves for a simple yet effective flavor profile.
