Lazy cabbage rolls

Fragrant and juicy meat, thick tomato sauce – the amazing lazy cabbage rolls. 


  • Pork – 300 g
  • Beef – 300 g
  • Onion – 2 pcs
  • Carrots – 1 piece
  • Rice – 50 g
  • Cabbage – 200 g
  • Butter – 25 g
  • Salt – 0.5 tsp.
  • Pepper – ¼ tsp
  • Dill – 5 sprigs
  • For the gravy:
  • Tomatoes – 3 pcs
  • Carrots – 1 piece
  • Onions – 1 piece
  • Flour – 2 tbsp
  • Water – 100 ml
  • Tomato paste – 1 tbsp
  • Sugar – 2 tbsp
  • Salt – ½ tsp
  • Basil – ½ tsp

Preparation. Lazy cabbage rolls

Onion cut into cubes, carrots grate on a coarse grater, fry the vegetables in vegetable oil. Cooked vegetables cool.

Rinse the rice until translucent. Cover with water and bring to a boil. Remove from heat, drain in a strainer and rinse.

Tip: for lazy stuffed cabbage take kruglozerny rice, so they were not dry.

Collaterised in the rice even after the heat treatment of starch.
Meat cut into small pieces and mince.

Cut off the top cabbage leaves, divide the cabbage into pieces and mince, drain the separated juice. Mix cabbage, beef and vegetables. For juiciness and softness, add the butter at room temperature. Season with salt, pepper, dill melkorublenym. Add the rice. Tenderize the meat, cling film and refrigerate for 20 minutes.

Gravy. Finely chop onion, carrot grate, lightly fry in vegetable oil. Tomatoes grate and mix with tomato paste. The tomato mass, add the vegetables, season with salt, pepper and Basil. Flour fry in a dry pan until a nutty smell, remove from bowl and mix with water. Pour flour mixture into gravy, add the sugar. If gravy is too thick, add water. Simmer gravy for 3-5 minutes.

Moisten hands in water and form cabbage rolls. At the bottom of the pan put a little gravy. Scald the cabbage in boiling water tightly and place on baking sheet so as not to slip. Pour the cabbage sauce. Cover the pan with foil and cook in the oven for 15 minutes at 180 degrees. Then remove the foil and leave in oven for another 5-7 minutes. Finished cabbage put on a dish, and pour the gravy in which they were stewed, and garnish with parsley.