Do you like cabbage rolls, but do not like to mess with their preparation? Then prepare lazy cabbage rolls. I am sure that you will definitely like their taste, while investing a minimum of time and effort.
Photo of lazy cabbage rolls Recipe content:
- The subtleties of cooking lazy cabbage rolls
- Ingredients
- Step by step cooking
- Video recipe
Lazy cabbage rolls are a national dish of Polish cuisine, where they call it bigos. Like many famous dishes of other nations, lazy cabbage rolls have firmly settled in our menu. But, of course, in the course of history, the recipe has changed slightly, which did not at all reduce the great taste of the dish. It represents this dish, meat, chopped into small pieces with chopped cabbage. In the original version, bigos is served with a side dish of buckwheat porridge, but in our Russian variation, cabbage rolls are traditionally cooked with rice. The recipes for the original and lazy cabbage rolls themselves are a bit similar to each other, only in the second case there is much less hassle and the taste of the dish comes out more tender.
In general, we can say that the process of making lazy cabbage rolls does not have a certain strict recipe. The main thing here is to use fresh products and combine them in the proportion that seems to you the most correct. For example, if you like cabbage, put more of it, if you prefer to taste the meat in full, then add it. And if you don't like cabbage at all, then it will be enough to add very little of it, just for the smell and juiciness. Another equally important thing in this recipe is the sauce, it must be made very tasty. Gravy can be sour cream, tomato or combined with added various spices, herbs and spices to taste.
The subtleties of cooking lazy cabbage rolls
- Cabbage can be prepared in different ways: chopped into strips or squares, mashed with a blender or food processor. The latter option is especially suitable for masking its presence in a dish. Sauerkraut is also good. Cabbage can be added to minced meat raw, fried or boiled. The main thing here is to observe the size of the cut of the vegetable - the smaller, the tastier the dish will turn out.
- It is recommended to use more fatty meat, unless, of course, there are medical restrictions. Then the stuffed cabbage will keep its shape much better. Minced pork or mixed beef and pork will do. In addition, the combination of pork and cabbage is a win-win option that has been proven over the years.
- You can use any kind of rice. However, it requires preliminary preparation. The first option is to fill it with hot water and leave to swell, the second is to boil until half cooked. Its proportions should be taken 1/3 of the amount of meat, but not more than 2/3 parts. Put more rice - stuffed cabbage will fall apart, less - will not be juicy.
- Onions are a must; they will make the cutlets more juicy. Add it raw (twisted or chopped) or fried (chopped).
- Formed cutlets are fried in a pan, or bypassing this stage are immediately stewed.
- Caloric content per 100 g - 152 kcal.
- Servings - 20
- Cooking time - 1 hour 20 minutes
Ingredients:
- Pork - 1 kg
- White cabbage - 0.5 medium head of cabbage
- Carrots - 1 pc.
- Onions - 1 pc.
- Garlic - 2-3 cloves
- Rice - 100 g
- Tomato paste - 3 tablespoons
- Sour cream - 200 ml
- Bay leaf - 3-4 pcs.
- Peppercorns - 4-6 pcs.
- Salt - 1.5 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
- Refined vegetable oil - for frying
- Egg - 1 pc.
Cooking lazy cabbage rolls
1. Wash the head of cabbage, dry it, remove the top leaves, as they are mostly always dirty. Cut off the desired part from it and chop finely.
2. Heat vegetable oil in a frying pan and send the cabbage to fry.
3. Peel the carrots, wash and grate.
4. Add it to the skillet with the cabbage.
5. Bring vegetables to transparency, do not fry them very much.
6. In the meantime, prepare the meat - wash it, remove the veins, film and cut into pieces. Peel, wash and cut onions and garlic.
7. Place the meat grinder with medium wire rack and pass the meat, onion and garlic through it.
8. Add sautéed cabbage with carrots and semi-cooked rice to the minced meat.
9. Season the minced meat with salt, black pepper and spices to taste. For example, I add the “khmeli-suneli” seasoning. As a safety net, to be sure that the stuffed cabbage does not fall apart, beat in one egg.
10. Stir the minced meat well to distribute the food evenly.
11. Heat a frying pan with vegetable oil. Form the patties into an oval shape and place them in the pan to fry.
12. Fry the cabbage rolls on both sides until golden brown. Do not keep them on the stove for too long, because they will still be stewing. Then place the patties in a saucepan, preferably with thick sides and bottom.
13. Now get down to making the gravy. Pour sour cream into a frying pan, put tomato paste, bay leaf, peppercorns, black pepper, salt and any spices.
14. Pour the food with drinking water and boil over medium heat for about 5 minutes.
15. Season the cutlets with the prepared sauce.
16. Put the pot to simmer in the oven for 30 minutes at 200 degrees. You can serve the dish immediately after cooking. And since cabbage rolls contain rice, which makes the body satiety, they may not need an additional side dish. Although, this is a matter of taste. They can be served with any kind of porridge and spaghetti.
See also a video recipe on how to cook lazy cabbage rolls:
