Lazy Cabbage Rolls
The idea is simple: the cabbage, rice and mince go into a patty instead of a parcel. The flavour is the same, the work is halved, and the dullest part — blanching and peeling leaves — disappears entirely. The rice goes in half-cooked and finishes in the sauce.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 h 10 min
- Servings
- 6
- Level
- Easy
- Per serving
- 340 kcal
Ingredients
For the patties
For the sauce
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What to use instead
Single cream instead of sour cream gives a gentler, less tangy sauce.
Makes: 12 patties
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Half-cook the rice
Rinse the rice and boil it for 7 minutes in salted water — it should stay firm in the middle. Drain and cool.
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Step 2: Prepare the cabbage
Shred the cabbage as finely as you can, salt it and squeeze it with your hands until it softens. If the head is old, pour boiling water over it for 5 minutes and squeeze dry.
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Step 3: Mix the patties
Combine the mince, cabbage, rice, finely chopped onion and egg. Season and knead well — the mixture should hold its shape.
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Step 4: Shape and sear
With wet hands form round patties 3 cm thick. Sear in oil for 2 minutes a side until browned, then transfer to a braising pan.
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Step 5: Make the sauce
In the same pan fry the grated carrot for 3 minutes, add the tomato paste, cook for a minute, then pour in the hot water and sour cream and season.
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Step 6: Braise
Pour the sauce over the patties so it almost covers them, add the bay leaf and braise, covered, over low heat for 40 minutes.
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Step 7: Serve
Take off the heat and leave covered for 10 minutes — the sauce thickens. Scatter with dill and serve with extra sour cream.
Tips & variations
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Tip
Avoid parboiled rice: it will not drink up the sauce and stays dry inside. Short-grain, starchy rice is what you want.
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Variation
Minced chicken thigh makes a lighter version; cut the braising time to 30 minutes.
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Swap
Single cream instead of sour cream gives a gentler, less tangy sauce.
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Storage
Keeps 3 days in the fridge and tastes even better the next day. Freeze without the sauce if you can.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 340 kcal | 2,040 kcal |
| Protein | 21 g | 126 g |
| Fat | 18 g | 108 g |
| Carbohydrates | 24 g | 144 g |
Approximate values calculated from standard ingredient data.
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