If you occasionally prepare so-called lazy cabbage rolls for your family, this does not mean that you are a poor housewife. Just value your time, and not to the detriment of quality and benefit. Cooking such a dish is much faster than ordinary cabbage rolls - you don’t need to pore over the “envelopes” of cabbage leaves, and homemade people are always happy with its excellent taste.

Classic version

The easiest

In fact, there are so many ways to make lazy cabbage rolls in the oven. But all of them are variations of the traditional type of food, the recipe of which, probably, is known to all. What is needed for a classic (and the simplest) dish?

Take:

  • 0.5 kg of minced meat (pork, mixed beef or any other);
  • 250 g of rice (boiled);
  • a quarter kilogram of cabbage (white-headed)
  • one onion;
  • one raw testicle (optional);
  • sour cream (glass);
  • sunflower oil (up to three tablespoons);
  • ground pepper (black) and salt - at your discretion.

Now we are following a simple, step-by-step plan.

  1. Take a sufficiently deep bowl, lower the minced meat into it.
  2. Tiny smaller cabbage. We clean it in a roasting pan, pour a little water (no more than two tablespoons) and salt. Stew for a short time, almost five or six minutes.
  3. Do not cover with a lid. When the liquid evaporates, and the cabbage loses volume and becomes limp - turn off.
  4. We move the vegetable into a colander - the remaining moisture drains there and the cabbage cools down.
  5. Meanwhile, we take up rice. Boil it lightly (so that it is not quite soft, but still hard enough). When it cools, put to the minced meat.
  6. We send salt, pepper, cabbage to the same “company”. We drive in an egg, pour in finely chopped onions.
  7. We mix well the workpiece. Sculpt cutlets.
  8. We place (but not closely) on a baking sheet, pre-oiled. Move to the oven (it is already heated to 250 C). There, our cabbage rolls should spend about 15 minutes.
  9. After this, you need to get a baking sheet without sparing, cover each “cutlet” with sour cream. And again - in the oven, for about twenty minutes. But the temperature is reduced to 180 - 200 C.
  10. Time is up - we get and feed the family.

Before putting stuffed cabbage in the oven, they are sometimes fried a little in a pan. But you can do without it.

More complex and "solemn"

 

Here is another classic recipe. Preparing such a meal is a little more difficult, but it looks more solid and is suitable not only for lunch or dinner in the family circle, but it will be appropriate on the festive table.

So, put it by hand:

  • minced meat (about 1.0 kg);
  • a pound of cabbage (take a white squirrel);
  • testicle;
  • half a glass of rice cereal;
  • sweet pepper;
  • two bow heads;
  • strong big carrots;
  • seasonings: garlic, ground (black) pepper, dry basil (half a teaspoon);
  • greenery.

Next, proceed to cooking.

  1. Boil the rice (should remain solid). We rinse in a colander and leave to cool.
  2. We chop cabbage (if possible very finely).
  3. In a saucepan, lower the stuffing. We send rice there (it is no longer hot), basil, ground pepper. We mix the mass properly, divide into small parts. After we give them the shape of balls (meatballs).
  4. Lightly weld our balls. That is, we put it in boiling water and take out as soon as the meatballs “grab” from above and brighten. We don’t pour water - it will come in handy later.
  5. We light the oven, and while it is heating, we take a deep baking sheet or a capacious container for baking.
  6. We coat the bottom with vegetable oil and cover with cabbage (use about 2/3).
  7. On top are meatballs, then a layer of the remaining cabbage.
  8. Cook onions, fresh peppers and carrots. The first one is chopped finely, the second is cut into cubes, and the carrots are passed through a grater with large cells. Then we extinguish it all (no longer than four minutes) with vegetable oil, water (very little of it) and tomato paste.
  9. We lay out the stewed vegetables in an even layer on top of the cabbage and pour it all with the “broth” from meatballs.
  10. Cover the dish with foil. So it should spend an hour in the oven, heated to 180 C.
  11. We spread the lazy cabbage rolls on an elegant dish, sprinkle with chopped garlic and herbs as a flavor and decor. We invite guests to the table.

It is interesting: lazy cabbage rolls in a slow cooker

Season with sour cream sauce

 

This cooking option is slightly more complicated than the previous ones. However, for those who are familiar with the technology of creating meatballs in sauce, he will not seem so. And the time and effort spent will turn into a beautiful, juicy, aromatic food and words of praise from the household.

We collect the necessary ingredients:

  • 0.5 kilograms of cabbage;
  • up to a kilogram of minced meat;
  • large onion head;
  • rice grain (glass);
  • bread crumbs;
  • a teaspoon of salt;
  • ½ teaspoon black pepper;
  • tomato paste (enough four tablespoons);
  • sour cream (only not very greasy) - 500 g.

Further we will strictly adhere to the plan.

  1. We start with rice: boil (until half-cooked) in salted water, recline in a colander. We rinse under the tap and let cool.
  2. We need soft, without bitterness, cabbage. Therefore, we turn it into small bars. For about three minutes, fill with boiling water on top.
  3. In the meantime, chop the onion very finely - it will be an addition to minced meat. Like black pepper, salt, cooled rice and a raw egg.
  4. All components are thoroughly mixed. We make large cutlets of them, palm, cut each one in breadcrumbs.
  5. Fry in almost boiling oil. When we see a brownish crust on both sides, we "relocate" almost ready lazy cabbage rolls to a baking sheet.
  6. Pour them with sauce - sour cream, combined with tomato paste.
  7. The time has come to send the "semi-finished product" to the oven heated to 180 degrees - somewhere around 40-50 minutes.
  8. Time is up, our lazy cabbage rolls in the oven with tomato and sour cream sauce are ready.

If you want to give a taste of lightness, then mince must be mixed with a blender, not manually.

The most lazy recipe

When there’s no time to sit in the kitchen for a long time, and you still want to have a tasty lunch, the laziest lazy cabbage rolls are what you need. The products you need are the most ordinary, and time will be much less.

Take:

  • 500 grams of minced meat from any meat;
  • half a glass of rice (dry);
  • from 600 to 700 grams of cabbage;
  • carrotin;
  • two onions;
  • two or three garlic cloves;
  • tomato juice (glass) or tomato paste (a couple of tablespoons);
  • set of spices: lavrushka (a couple of leaves), allspice (2-3 peas), ground black pepper and paprika (according to preference);
  • greenery;
  • salt;
  • broth or water (enough glasses);
  • vegetable oil.

You can start to be "lazy."

  1. Boil water, slightly add salt and pour rice. Ten minutes is enough for him to get to the right condition.
  2. We deal with vegetables. We cut the cabbage into small squares, process the carrots with a coarse grater, onion, garlic and herbs cut as small as possible.
  3. Pour olive oil into the pan (or whatever is in the house). When it begins to boil, pour the carrots and onions. In about five minutes we replenish the “society" with minced meat (it is already salted and seasoned with pepper). Fry for about ten minutes.
  4. The next three minutes - five minced meat, carrots and onions will spend in the "company" of rice. At the very end, garlic will join them.
  5. Then we take a saucepan, pour a little oil and put a layer of cabbage (we’ll save a smaller part). Next - a layer of minced meat, upstairs bay leaves, beads of allspice, paprika. Complete the "structure" of the remnants of cabbage.
  6. Add broth, tomato juice (or pasta diluted with water). Now you need to put out 20 - 25 minutes.
  7. At the end, we send the container to the oven (it has already been brought up to 180 C). After 10 - 12 minutes, take out and sprinkle with herbs.

With pickled champignons - juicy and satisfying

In principle, any mushrooms can be used. But champignons are more tender than many others and are more likely to cook. And pickled ones will provide lazy cabbage rolls with an original flavor and satiety. A dish with them is well suited for a hot lunch or dinner.

Prepare the following components:

  • cabbage leaves (enough 300 grams);
  • 0.5 kilograms of minced meat;
  • pickled champignons - 0.1 kg;
  • rice cereal - a glass;
  • three tomatoes and garlic cloves;
  • onion and sweet pepper - one at a time;
  • measure out four tablespoons of flour, sour cream (25% fat) and tomato paste;
  • water - 200 ml;
  • salt, ground pepper, herbs - according to taste.

The cooking method is this.

  1. Thoroughly washed rice is sent to salted boiling water. When it is half ready, drain the liquid, rinse the groats under a stream from the tap and allow to cool.
  2. We process vegetables. The cabbage does not last long, until it softens, cook, cool and finely chopped with a knife. Also chop the onions finely, and the carrots go on a coarse grater. We cut the tomatoes into mugs, and chop the garlic as finely as possible.
  3. We put all this in a pan, add oil, put on the stove.
  4. Pepper (without partitions and seeds, cut into cubes) is fried separately.
  5. We put our minced meat in a deep bowl, cabbage, pickled mushrooms, rice and some carrots with onions. Do not forget about salt and ground pepper. We turn the composition into a homogeneous mass.
  6. We roll small meatballs out of it. We “bathe” them in flour and fry them in a pan with vegetable oil.
  7. When browned, make a “layer cake”. To do this, take a deep baking dish, grease with oil. At the very bottom we put the balls of minced meat. On them - a layer of onions with carrots. Further - tomato circles, fried sweet peppers and a drop of garlic. Then - the turn of the meatballs again. And so in layers, until we use everything. At the same time, we try to make the last layer from vegetables.
  8. Now make the sauce. The process is extremely simple: we combine sour cream and tomato paste, then mix with water. The composition must be pepper and salt.
  9. Fill our gravy with cabbage and put in the oven (at 180 degrees).
  10. About half an hour later, an appetizing fragrance will “inform” that everything is ready.
  11. We take out, pour sour cream and decorate with herbs.

If you add zucchini to cabbage, the taste of the dish will come out even more refined.

Lazy stuffed puff

 

That's it! It’s not necessary to sculpt “patties” or waste time rolling up meatballs. So, we read how to make lazy cabbage rolls in the oven, similar to a puff, and not fool yourself with unnecessary manipulations.

We will come in handy:

  • middle head of cabbage:
  • 750 - 800 g of minced meat (fine if it is ground from turkey meat);
  • 500 g of sour cream (not too oily);
  • one and a half glasses of water;
  • cereal of rice - half a glass;
  • tomato paste - 100 g;
  • ground pepper, salt - to taste.

For such a stuffed cabbage sloth, we cook the whole cabbage so that the leaves are thoroughly softened.

Otherwise, even subsequent quenching will not save them from unnecessary stiffness.

We follow the instructions.

  1. Cool the prepared cabbage and separate the leaves. If the veins remain solid, repel them.
  2. Boil rice in salted water, but not until cooked. It should stay damp.
  3. In volumetric dishes, combine the minced meat, rice and all the spices. We make a homogeneous composition.
  4. We are building a gas station (we look at the algorithm in the previous recipe).
  5. A few spoons of gravy are poured into a deep pan. We place cabbage leaves in it. Then cover with a thin layer of minced meat. Pour it with sauce. And then we repeat the sequence of layers until the products run out. Did you get three layers of minced meat and four layers of cabbage? Then everything is done right.
  6. The last layer is the “cover” of foil. Now for about an hour - in the oven (with a temperature of 200 degrees).
  7. We get it, divide it into portions (in the context it looks very beautiful) and accept gratitude for the attractive appearance and amazing taste.

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