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Lazy Cabbage Rolls without Rice
Instructions
I lay out the ingredients on the table. I switch the oven on to heat up to 200 °C.
I peel the onion and cut it into small pieces. I chop the cabbage fairly finely. I cut the long strips across, so I end up with very small cubes.
I add the shredded cabbage and onion to the mince. I also add some finely chopped herbs here for aroma. I add the paprika, salt and black pepper.
I mix the ingredients into a uniform mass.
I compact the mixture. I moisten my hands with water and form oval shapes. This makes 10 medium-sized cabbage rolls.
I grease a baking tray thoroughly with vegetable oil and place the shaped rolls on it. I put it in the preheated oven for 5 minutes, so the rolls form a crust on top and hold their shape afterwards.
Meanwhile, I make the sauce. I dilute the tomato paste in the tomato juice and add the sour cream, salt, paprika and black pepper.
I whisk it together. I taste it – if you like, you can add a pinch of sugar.
I pour the sauce over the rolls in the tray and add the peppercorns and bay leaf. I lower the heat to 180 °C and cook for about 30 minutes. If you want plenty of sauce left, you can cover the top with foil.
When the time is up, I take the rolls out of the oven and remove the bay leaves from the sauce. The lazy cabbage rolls without rice are ready.
I garnish with herbs and serve them hot.Enjoy your meal!
Tips
- 1
Chop the cabbage very finely – if the cubes are large, they will stick out and won't cook through in the mince.
- 2
The 5 minutes in the oven before pouring on the sauce is a crucial step. The rolls will "set" with a crust and won't fall apart in the sauce.
- 3
Tomato juice + paste + sour cream is the triple base of the sauce. The sour cream gives softness, the paste gives colour, the juice gives the liquid.
- 4
Foil for "saucy" rolls will keep the sauce. Without foil the crust will be drier. The same principle works for other kinds of lazy cabbage rolls.
FAQ
Which mince should I choose? +
Pork is ideal (juicy and aromatic), or a 50/50 mix of pork and beef (the classic). Alternatives: chicken (leaner, bakes faster), turkey (a light option), lamb (an Eastern note), or beef with added pork fat (richer). A fat content of 25–30 % is optimal for juiciness. With shop-bought mince, check the composition (no soya or starch). Homemade mince from fresh meat is tastier. Brands such as Miratorg, Welcom and Dymov are tried and tested. Defrost frozen mince in the fridge for 6–8 hours. For a "children's" version, use chicken breast with 1 tablespoon of sour cream added.
What can replace the cabbage? +
Alternatives: Chinese cabbage (more tender, needs less shredding), Brussels sprouts (also chopped finely), kohlrabi (juicy and white), cauliflower (an unusual substitute), or courgette (for a summer version). Broccoli makes "green" rolls. Without cabbage you simply get "home-style patties", a different concept. Young cabbage is more tender than winter cabbage and easier to shred. Sauerkraut gives a "Russian" character, but you need to squeeze out the juice. Frozen cabbage works too – add it without defrosting. A mince-to-cabbage ratio of 5:3 gives the ideal balance.
How long do the cabbage rolls keep? +
In the fridge in a covered dish, 3 days. On the second day the flavour is brighter, as the sauce soaks into the rolls. Reheat in the oven for 10 minutes at 180 °C, or in the microwave for 2–3 minutes. In the freezer, up to 1 month, in portions wrapped in film. Defrost in the fridge for 8–12 hours, then reheat. Raw rolls can also be frozen – a handy "ready-to-cook" option. Cook them without defrosting for 60–65 minutes at 180 °C. They are ideal to make for 2–3 meals – lunch for several days. Do not leave them at room temperature for longer than 2 hours.
What to serve the cabbage rolls with? +
As a dish on their own: with sour cream (1–2 tablespoons) for a home-style touch. With herbs (dill, parsley, spring onion). With black or grey bread. With boiled or fried potatoes, "Russian style". With boiled rice or buckwheat for a "full dinner". With a crust of bread to soak up the sauce. With pickled cucumbers or marinated cabbage for a "rustic" version. Alongside borscht or shchi as a "second course" to the soup. For children, with tomato sauce without hot spices. With a glass of dry red wine (Cabernet, Merlot) for a "grown-up" serving. For "lunch at work", they are easy to carry in a container.
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