Lazy cabbage rolls in layers in the oven
6 servings
90 minutes
Lazy cabbage rolls baked in layers are a simplified version of classic cabbage rolls, where tender cabbage leaves alternate with juicy minced meat, aromatic vegetables, and a creamy sauce. This recipe comes from European cuisine and has become popular due to its simplicity and rich flavor. Cooked cabbage becomes soft and sweet, while the meat with rice adds heartiness to the dish. The vegetable filling with peppers and tomatoes gives the rolls juiciness and a slight tanginess. Baked in the oven under foil, they become incredibly tender, while the final casserole without foil forms an appetizing golden crust. Lazy cabbage rolls pair wonderfully with greens and fresh vegetables; they can be served as a standalone dish or with a side like mashed potatoes.
1
Remove the core without cutting the cabbage. Boil the cabbage in salted water for 5-7 minutes until the leaves easily separate. Young cabbage cooks faster. Remove the cabbage and let it drain and cool.
- White cabbage: 1 piece
- Salt: to taste
2
Prepare the filling. Finely chop 1 onion and fry it in vegetable oil. Boil rice in salted water until half-cooked, about 10 minutes, then drain. Add rice and fried onion to the minced meat, mix everything, add a good pinch of salt, pepper, or meat spices (optional).
- Onion: 2 pieces
- Vegetable oil: 3 tablespoons
- Rice: 1 glass
- Salt: to taste
- Minced meat: 400 g
- Ground black pepper: to taste
- Spices: to taste
3
Prepare the vegetable filling. Wash, peel, and cut the peppers and tomatoes into strips. Finely chop the onion. Pour a little vegetable oil into a pan, add butter, and sauté the vegetables slightly. Then add 1/4 cup of water and simmer for 10-15 minutes. Add tomato paste at the end of cooking the vegetables.
- Sweet pepper: 1 piece
- Tomatoes: 2 pieces
- Onion: 2 pieces
- Vegetable oil: 3 tablespoons
- Butter: 1 tablespoon
- Tomato paste: 1 tablespoon
4
Prepare a layered pie 'lazy cabbage rolls'. Separate the cabbage leaves and divide them into four equal parts. Grease the bottom of a pot (2.5-3 L) with a little vegetable oil and lay the first layer of cabbage leaves. On top, place 1/3 of the minced meat, spread sour cream, and add 1/3 of the vegetables. Add a second layer of cabbage and continue until the ingredients are finished. The top layer should be cabbage. Pour water over them, cover with foil, and send to the oven. Bake for about an hour at 180 degrees. 20 minutes before readiness, remove the foil and finish cooking the cabbage rolls in the oven.
- White cabbage: 1 piece
- Minced meat: 400 g
- Sour cream 25%: 2 g
- Sweet pepper: 1 piece
- Tomatoes: 2 pieces