Lazy Cabbage Rolls Recipe – Russian Special
Lazy Cabbage Rolls, also known as unstuffed cabbage rolls, offer the rich flavors of traditional stuffed cabbage rolls without the time-consuming preparation. This Russian comfort food is a hearty and satisfying dish, perfect for an easy weeknight dinner. By simplifying the process, you can enjoy the classic taste with 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:
Baking Time: Ensure the patties are baked until fully cooked through and the sauce is bubbling.
Sour Cream Sauce: For a richer flavor, consider adding a dollop of sour cream to the sauce before serving.
Freezing Instructions: To freeze, assemble the dish up to the baking step, cover tightly, and freeze. When ready to cook, bake directly from frozen, adding extra time as needed.
Herb Variations: Experiment with different herbs like thyme or oregano for varied flavor profiles.
Serving Suggestions: Serve with mashed potatoes or crusty bread to soak up the delicious sauce.
