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Lazy Cabbage Rolls with Cabbage and Minced Meat
Instructions
I cut off a quarter of a large cabbage head. For the sauce I use tomato sauce – it is thick, aromatic, with a distinct spiciness and a hint of bell pepper. If you use tomato juice, add 1/4 tsp of ground black pepper and half a sweet pepper cut into cubes.
I boil the parboiled rice until soft. The grain can be cooked in salted water or salted to taste after boiling.
I chop the onion and carrot and put them in a pan. I add the vegetable oil.
I lightly fry the vegetables – until the onion is translucent.
I shred the cabbage. The strips should be thinner and shorter than for a salad.
I cover the pan with a lid and stew the vegetables over low heat for 8-10 minutes. I do not add water – the cabbage's own juice is enough for stewing. I salt the hot cabbage to taste.
I purée the pork in a blender at high speed. I combine the meat mince with the rice.
I add the stewed cabbage to the bowl with the rice and mince, and mix well.
I form very large, elongated lazy cabbage rolls – so big that one is enough for a serving. I arrange them in a ceramic dish, pressing them tightly together. With this arrangement less tomato sauce is needed.
I mix the tomato sauce with the thick sour cream until smooth.
I pour the sauce over the cabbage rolls.
I place the dish on the middle rack of the oven, temperature 180 degrees. I bake the lazy cabbage rolls for 50 minutes.
The sauce bakes onto the cabbage rolls, forming a pretty orange crust. I serve the cabbage rolls hot. If needed, they can be kept in the fridge for 2 days, but it is best to reheat them before serving – the original taste comes back.Enjoy your meal!
Tips
- 1
STEW THE CABBAGE FIRST – raw cabbage in the filling gives a "crunch" and a lingering bitterness. Stewed cabbage is soft and "blends" into the filling.
- 2
PARBOILED RICE is the key to a crumbly texture. Ordinary round-grain rice will "glue" the filling into a dense mass, while parboiled rice stays as separate grains.
- 3
FATTY PORK makes the cabbage rolls juicy. Lean mince gives a dry cutlet rather than a "cabbage roll". Neck, shoulder and brisket are ideal.
- 4
PACK THEM TIGHTLY in the dish – the cabbage rolls do not fall apart while baking, and less sauce is needed. The same principle works in other dishes made with minced meat.
FAQ
Which mince should I choose? +
Ideal is homemade pork mince from the neck or shoulder (25-30% fat). Alternatives: a mix of pork and beef 50/50 (the classic), turkey and pork (lighter), chicken and pork (budget-friendly and tender). Ready-made shop mince is acceptable, but quality varies: check the ingredients (no soya, starch or breadcrumbs). Hand-chopped with a knife is the premium option, with a better texture. Pure beef, turkey or chicken will give dry cabbage rolls, so add 100 g of pork fat (as mince). The fat content of the mince is the basis of juiciness and should not be skimped on.
What can replace the tomato sauce? +
Alternatives: tomato paste 2 tbsp + 150 ml water + 1/2 tsp sugar, tomato juice (+ black pepper and cubed sweet pepper – as noted in the original), fresh tomatoes puréed in a blender (skin removed), ketchup and sour cream 50/50 (a sweetish version for children), adjika and sour cream (a spicy version for those who like it). Homemade tomato sauce is ideal: tomatoes, carrot, onion and spices, sautéed and puréed. A good-quality shop-bought sauce without artificial additives also works. Check the ingredients: tomatoes first on the list, with a minimum of sugar and starch.
How long do the cabbage rolls keep? +
In the fridge, in a covered dish, for 2-3 days. The next day the taste is brighter – all the ingredients have "soaked in". 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 portioned containers. Defrost in the fridge for 8-12 hours, then reheat in the oven. Raw cabbage rolls can also be frozen – handy for keeping a stock: form them, freeze them, then take them out, cover with sauce and bake for 60-65 minutes (without defrosting). A great lunch for several days with a little planning.
What to serve the cabbage rolls with? +
The Russian classic: with sour cream (1-2 tbsp straight onto the plate), fresh herbs (dill, parsley, spring onion) and black or grey bread. As a side – mashed potato, boiled potato, buckwheat or rice. But most people eat the cabbage rolls "on their own" – they are self-sufficient. For a "hearty dinner" – with mashed potato and a pickled cucumber. As a "family lunch" – with a fresh vegetable salad. With homemade or shop-bought kvass. For children – with homemade tomato sauce in a separate small bowl (the child decides how much to add). Put them on the table in the heatproof dish – a lovely way to serve them straight "from the oven".
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