Lazy Cabbage Rolls

Method6 steps

1. 1

   Step 1: Cook the 200 g dry rice according to its package using the required cooking water. Let cool slightly for mixing.

   Uses 200 g dry long-grain rice · Water as needed to cook rice according to its package

2. 2

   Step 2: Finely chop the onion (1 large) and core and slice the cabbage (800 g). Cook in 1 tablespoon olive oil and the butter (1 tbsp) over low heat for 7–10 minutes until soft but not coloured. Add minced garlic (2 cloves) for the last 30 seconds.

   Soften cabbage and onion; garlic during last 30 seconds · 10 minUses 1 large onion, finely chopped · 800 g cabbage, about 1 small head, cored and sliced · 1 tbsp olive oil for the vegetables · 1 tbsp butter · 2 cloves garlic

3. 3

   Step 3: Preheat the oven to 180°C/350°F. Mix the cooked rice and softened vegetables with the raw extra-lean beef (2 lbs), parsley, dill (1 tbsp), salt (1 tsp) and pepper.

   Uses Cooked rice cooled slightly · Softened cabbage onion and garlic · 2 lbs ground beef (extra lean 5% fat) · 1 tbsp flat leaf parsley (fresh or dried) · 1 tbsp chopped dill · 1 tsp salt · pepper

4. 4

   Step 4: Shape about 20 oblong patties. Brown gently in batches in the remaining tablespoon olive oil so they hold their shape; they will finish cooking in the oven. Take care when turning the fragile patties.

   Uses Raw beef cooked-rice and cabbage mixture · Remaining 1 tbsp olive oil to brown patties

5. 5

   Step 5: Heat the crushed tomatoes or passata (800 g), chicken stock concentrate or bouillon cube, and 250 ml water in a saucepan, stirring until the concentrate dissolves. Remove from the heat and stir in the crème fraîche or sour cream (250 ml).

   Uses 800 g canned crushed tomatoes or passata · 1 pot chicken stock concentrate OR 1 bouillon cube; choose one · 250 ml water for sauce · 250 ml full-fat crème fraîche or sour cream

6. 6

   Step 6: Arrange the browned patties in a lidded baking dish, pour over the prepared sauce and add the bay leaves (2). Bake covered at 180°C/350°F for 40 minutes, then uncover for about 10 minutes more, until the filling reaches the source’s 74°C/165°F endpoint.

   Bake 40 minutes covered then 10 uncovered · 50 minUses Browned partly cooked meat-and-cabbage patties · Prepared tomato-stock cream sauce · 2 bay leaves