10 recipes for lazy cabbage rolls that anyone can handle

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

These delicious dishes do not require complex cabbage leaf manipulation.

For stuffed cabbage, different types of minced meat are used: pork, beef, chicken, turkey - or their mixes. Take the finished product or mince the meat. If using frozen minced meat, be sure to thaw it in the refrigerator.

Add your favorite spices to add flavor to your dish.

1. Lazy cabbage rolls in tomato sauce

Ingredients

• 80 g of rice;
• 1-2 onions;
• 1 stalk of celery - optional;
• 1 carrot;
• ½ a head of cabbage;
• 1-2 cloves of garlic;
• 1½ tablespoon butter or vegetable oil;
• salt and pepper to taste;
• 240 ml of water;
• 300 g tomato paste;
• 450 g minced pork (can be replaced with minced poultry or beef);
• 1 egg.

Preparation

Boil the rice until cooked in about 20 minutes and cool.

Cut the onion and celery into small cubes. Grate the carrots on a fine grater. Chop the cabbage. Pass the garlic through a press.

Heat 1 tablespoon of oil in a skillet over medium heat. Season the carrots, onions and celery with salt and pepper, fry for 5 minutes. Toss in the cabbage, add 120 ml of water and cook for another 4-5 minutes. Then fold in a colander and cool.

Add the remaining oil to the same skillet and fry the garlic for 30-40 seconds. Add 120 ml of water and tomato paste, season with salt and pepper. Bring to a boil.

In a deep bowl, combine the minced meat with rice, vegetables, egg, salt and pepper. Form small cabbage rolls and place in a baking dish. Drizzle with hot tomato-garlic sauce and cover with foil. Put in an oven preheated to 175 ° C for 35-40 minutes.

2. Lazy cabbage rolls without sauce

Ingredients

• 100 g of rice;
• 400 g of cabbage;
• 600 g minced meat;
• 1 tablespoon corn or potato starch
• salt and pepper to taste;
• any spices - optional;
• 300 ml of cold water.

Preparation

Rinse the rice, cover with boiling water and leave for 10-15 minutes. Then fold in a colander.

Chop or chop the cabbage in a blender. Combine with minced meat, rice, starch, salt, pepper and spices. Form small patties and place in a baking dish. Fill with water so that the cabbage rolls are completely covered. Add more if necessary. Cover tightly with foil.

Bake in an oven preheated to 180 ° C. After 50 minutes, remove the foil, increase the temperature to 200 ° C and leave the cabbage rolls to cook for another 10-15 minutes.

3. Lazy stuffed cabbage rolls with pumpkin

Ingredients

• 80 g of rice;
• 500 g of cabbage;
• 300 g pumpkin;
• 800 g minced meat;
• salt and pepper to taste;
• 2-3 tablespoons of flour;
• 1½ tablespoon vegetable oil;
• 400 g sour cream;
• 4 tablespoons tomato paste;
• 120 ml of water.

Preparation

Boil the rice for about 20 minutes. Cool afterwards.

Chop the cabbage finely, pour boiling water over and leave for 4-5 minutes. Grate the pumpkin on a coarse grater.

In a deep bowl, combine the minced meat with rice, cabbage and pumpkin. Season with salt and pepper. Form into small cabbage rolls and roll each in flour.

In a skillet, heat 1 tablespoon of oil over high heat. Fry the pieces until golden brown, about a couple of minutes on each side.

Grease a baking dish with the remaining oil. Put stuffed cabbage in it. Mix sour cream with tomato paste, water and a pinch of salt. Pour the blanks with this sauce. Bake in the oven at 180 ° C for about 45-50 minutes.

4. Lazy stuffed cabbage rolls with buckwheat and millet

Ingredients

• 3-4 onions;
• 2 carrots;
• 800 g of cabbage;
• 2 cloves of garlic;
• 5 tablespoons of vegetable oil;
• 100 g of rice;
• 50 g buckwheat;
• 50 g millet;
• 500 g minced pork or chicken;
• salt and pepper to taste;
• 500 ml of water;
• 3-4 tablespoons of tomato paste;
• 1 teaspoon of sugar.

Preparation

Cut the onion into half rings. Grate the carrots on a coarse grater. Chop the cabbage. Chop the garlic.

In a skillet, heat 1 tablespoon oil over medium heat. Fry two-thirds of the onions and carrots for 2 minutes. Then toss in the cabbage and cook for another 7-10 minutes. Cool it down.

Boil rice, buckwheat and millet over low heat for about 10 minutes. Drain and refrigerate.

In a deep bowl, combine the minced meat with cereals, cabbage, salt and pepper. Form small cabbage rolls.

Heat 2 tablespoons of oil in the same skillet over medium heat. Fry the pieces for 2-3 minutes on each side. Then transfer them to a deep frying pan.

Heat the remaining oil in a small saucepan. Fry the garlic, add carrots and onions after 20-30 seconds. Cook for another 5-7 minutes. Pour in water and tomato paste, sprinkle with salt, pepper and sugar. Stir and bring to a boil.

Pour the cabbage rolls over the tomato sauce and simmer over low heat for 35–40 minutes.

5. Lazy cabbage rolls with sauerkraut

Ingredients

• 100 g of rice;
• 100 g fresh cabbage;
• 100 g sauerkraut;
• 1-2 onions;
• 400 g minced pork or chicken;
• 1 egg;
• salt and pepper to taste;
• 3 tablespoons of vegetable oil;
• 200 g of tomatoes in their own juice;
• 100 g sour cream;
• 500 ml of water;
• 1 teaspoon of any spice;
• 1 bay leaf;
• 2 tablespoons sour cream.

Preparation

Boil the rice for 10 minutes and cool. Finely chop the cabbage and onion.

Combine the minced meat with rice, cabbage, half an onion, egg, salt and pepper. Shape cabbage rolls.

In a skillet, heat 2 tablespoons of oil over high heat. Fry the blanks until golden brown, about a minute or two on each side.

Heat the remaining oil in another skillet. Save the bow in 3-4 minutes. Then add tomatoes, sour cream, water, salt and spices. Stir and bring to a boil.

Place the cabbage rolls in a deep skillet. Pour in the sauce and toss in the bay leaf. Boil and simmer over low heat for 20-30 minutes. Drizzle with sour cream before serving.

6. Lazy cabbage rolls with mushrooms and sour cream

Ingredients

• 100 g of rice;
• 1 head of cabbage;
• 1 onion;
• 200 g of champignons;
• 1 carrot;
• 2 cloves of garlic;
• 2½ tablespoon vegetable oil;
• 300 g minced pork;
• 2 eggs;
• salt and pepper to taste;
• 2 tablespoons tomato paste
• 300 g sour cream;
• ½ teaspoon sugar.

Preparation

Boil the rice until tender, about 20 minutes. Cool it down.

Remove the cabbage from the cabbage and put the cabbage into boiling water for 3-5 minutes. Cool, separate the leaves and chop.

Chop the onion finely, the mushrooms - a little larger. Grate the carrots on a medium grater. Pass the garlic through a press.

In a skillet, heat 2 tablespoons of oil over medium heat. Fry the onions, add mushrooms and carrots after 2-3 minutes. Cook for a few more minutes. Refrigerate.

In a deep bowl, combine the minced meat with cabbage, carrots, onions, garlic, rice, eggs, salt and pepper. Form small cabbage rolls.

Brush the portioned baking dish with the remaining oil. Put the blanks in it. Combine tomato paste with sour cream, sugar and salt. Pour the sauce over the cabbage rolls.

Cook for 30–35 minutes in the oven at 190 ° C.

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7. Lazy cauliflower cabbage rolls

Ingredients

• 150 g cauliflower;
• 2 onions;
• 1 tomato;
• 2 carrots;
• 2 cloves of garlic;
• 3-4 sprigs of dill or parsley;
• 350 g minced chicken;
• 50 g of rice;
• 1 egg;
• salt and pepper to taste;
• 2-3 tablespoons of flour;
• 1 teaspoon vegetable oil;
• 300 ml tomato juice.

Preparation

Chop the cauliflower and 1 onion finely, the second into half rings, the tomato and 1 carrot into slices, grate the other on a medium grater. Pass the garlic through a press, chop the herbs.

Mix the minced meat with chopped onion, cabbage, rice and egg, salt and pepper. Leave in the refrigerator for 15-20 minutes. Then shape the cabbage rolls and roll each in flour.

Grease a baking dish with oil. Arrange the carrot slices, onion half rings, and tomato. Place cabbage rolls on top and sprinkle them with grated carrots, garlic and herbs. Salt the tomato juice a little and pour into the mold. Cover with foil on top.

Bake for 1 hour in the oven at 175 ° C. Remove the foil 15 minutes before cooking.

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8. Lazy stuffed cabbage rolls with quinoa

Ingredients

• 150 g quinoa;
• 1 onion;
• ½ a head of cabbage;
• 3-4 sprigs of parsley;
• 800 g of tomatoes;
• 4 tablespoons of oil;
• 500-600 g minced chicken or turkey;
• 2 eggs;
• salt and pepper to taste;
• 2 bay leaves;
• 4 tablespoons tomato paste;
• 500 ml of water;
• 1 bouillon cube;
• 5 tablespoons of sour cream.

Preparation

Boil the quinoa until tender, about 15 minutes. Cool it down.

Cut the onion into medium cubes. Finely chop the cabbage and parsley. Divide the tomatoes into pieces and grind with a blender until smooth.

In a skillet, heat half the oil over medium heat and fry the onions and cabbage for 4-6 minutes.

In a deep bowl, combine the minced meat, eggs, quinoa, onions, cabbage, herbs, salt and pepper. Form small cabbage rolls.

Heat the remaining oil in a skillet. Fry the blanks on it for a minute or two on each side. Then place in a baking dish along with the bay leaf.

In a saucepan, combine tomatoes, tomato paste, water, and crumbled bouillon cube. Boil over medium heat. Cool slightly, add sour cream and pour the sauce over the cabbage rolls.

Bake in oven at 180 ° C for about 35-40 minutes.

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9. Lazy cabbage rolls with basil, oregano and thyme

Ingredients

• 1 onion;
• 7-8 sprigs of basil;
• 300 g cabbage;
• 1-2 cloves of garlic;
• 1-2 tablespoons of vegetable oil;
• 450 g minced pork or poultry;
• 150 g of rice;
• 400 g of tomatoes in their own juice;
• 600 ml of water;
• 1 teaspoon oregano
• 1 pinch thyme
• ½ teaspoon salt;
• 2 pinches of hot red pepper;
• 2-3 tablespoons of sour cream.

Preparation

Chop the onion and basil finely, chop the cabbage into medium or large pieces. Pass the garlic through a press.

Heat oil in a skillet over medium heat. Fry the minced meat with onions and garlic for 5-7 minutes. Then add rice, tomatoes, water, basil, oregano, thyme, salt and pepper. Stir, cover and simmer for 30–35 minutes. Drizzle with sour cream before serving.

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10. Lazy stuffed cabbage rolls with cheese

Ingredients

• 100-150 g of rice;
• 1-2 onions;
• 800 g of cabbage;
• 3 cloves of garlic;
• 100 g semi-hard cheese;
• 3 tablespoons of vegetable oil;
• 900 g ground beef;
• 850 g tomato paste;
• 1 teaspoon dried thyme
• ½ teaspoon dried dill;
• salt and pepper to taste.

Preparation

Boil the rice until tender, about 20 minutes.

Cut the onion into small pieces, the cabbage - medium. Pass the garlic through a press. Grate the cheese on a medium grater.

In a skillet, heat 2 tablespoons of oil over medium heat. Fry the beef with onions for 6-8 minutes. Toss in the garlic and cook for another 40-50 seconds. Add half the tomato paste, thyme, dill, salt and pepper. Bring to a boil, reduce heat to low and cook for another 5 minutes. Toss in the rice and stir.

Grease a baking dish with oil. Put about a quarter of the cabbage, on top - a third of the meat and rice. Make two more layers, sprinkle with the remaining cabbage and top with tomato paste. Cover with foil and bake at 180 ° C for about 45 minutes. Then remove the foil, pepper and cook for another 10 minutes.

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