Lazy cabbage rolls with cabbage and minced meat are a faster version of classic cabbage rolls, and lazy cabbage rolls with cabbage and minced meat work well for lunch or dinner when you want a hearty baked dish without wrapping each roll. Another cabbage roll recipe on the site is made with a sour cream sauce, but lazy cabbage rolls with cabbage and minced meat cook a little faster. The total cooking time for 4 servings of lazy cabbage rolls with cabbage and minced meat is 45 minutes, and the active cooking time is 15 minutes.
Minced pork and beef, cabbage and rice give lazy cabbage rolls with cabbage and minced meat their familiar texture and flavour. Minced pork and beef make the base rich and substantial, while cabbage brings the characteristic cabbage roll taste directly into the mixture instead of being used as wrappers. Round-grain rice, cooked until half done, helps bind the mixture and keeps the patties tender, while egg holds the mass together. Onion, carrot and garlic add sweetness and depth, and tomato paste mixed with water, salt and a little sugar becomes the simple sauce that bakes around the patties.
The main thing to watch is the texture of the meat mixture and the doneness after baking. Half-cooked rice should go into the minced meat mixture, not fully cooked rice, so the rice can finish cooking in the oven. About half a glass of water is added with the cabbage, and the whole mixture is kneaded by hand so the cabbage, rice and minced meat combine evenly. Small patties should hold their shape in the baking dish, and baking at 180°C for about 30 minutes brings the lazy cabbage rolls to readiness.
The ingredient list is short, so swaps should stay close to the original. The recipe is built around a pork-and-beef mince, cabbage and round-grain rice, so the most sensible substitution is to use a similar mixed mince if needed. Tomato paste sauce is part of the recipe’s character, and sour cream is kept for serving rather than baked into the dish. Salt and ground black pepper are added to taste, exactly as in the original recipe.
Serve lazy cabbage rolls with cabbage and minced meat hot, with sour cream. Sour cream is the serving note given in the recipe, and sour cream adds a cool, creamy contrast to the baked tomato sauce and the rich minced meat. Lazy cabbage rolls with cabbage and minced meat fit naturally as a main course for lunch or dinner, especially when you want an oven dish that feels traditional but takes less assembly than classic cabbage rolls.
Store lazy cabbage rolls with cabbage and minced meat in the refrigerator and reheat before serving. Because lazy cabbage rolls with cabbage and minced meat contain cooked minced meat, egg and sauce, lazy cabbage rolls with cabbage and minced meat should be kept chilled in a covered container. Lazy cabbage rolls with cabbage and minced meat are best eaten within 2 days, and sour cream is best added only when serving.
Half-cooked rice is what the recipe calls for, because the rice continues cooking in the oven with the minced meat and sauce. Fully cooked rice may change the texture and make the lazy cabbage rolls softer.
The recipe says to bake the lazy cabbage rolls at 180°C for about 30 minutes until done. The patties should be firm, cooked through and baked in the tomato sauce.
Yes, the sour cream is only for serving and is added to taste. The lazy cabbage rolls are baked in tomato sauce, so the dish is complete even without sour cream.
The recipe does not give a make-ahead method, but the mixture should be shaped and baked once the cabbage, rice and minced meat are combined. Because the mixture contains minced meat and egg, the mixture should be kept chilled if not baked immediately.
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