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Lazy Cabbage Rolls without Rice
Instructions
I lay out the ingredients on the table. I switch the oven on to heat up to 200 °C.
I peel the onion and cut it into small pieces. I chop the cabbage fairly finely. I cut the long strips across, so I end up with very small cubes.
I add the shredded cabbage and onion to the mince. I also add some finely chopped herbs here for aroma. I add the paprika, salt and black pepper.
I mix the ingredients into a uniform mass.
I compact the mixture. I moisten my hands with water and form oval shapes. This makes 10 medium-sized cabbage rolls.
I grease a baking tray thoroughly with vegetable oil and place the shaped rolls on it. I put it in the preheated oven for 5 minutes, so the rolls form a crust on top and hold their shape afterwards.
Meanwhile, I make the sauce. I dilute the tomato paste in the tomato juice and add the sour cream, salt, paprika and black pepper.
I whisk it together. I taste it – if you like, you can add a pinch of sugar.
I pour the sauce over the rolls in the tray and add the peppercorns and bay leaf. I lower the heat to 180 °C and cook for about 30 minutes. If you want plenty of sauce left, you can cover the top with foil.
When the time is up, I take the rolls out of the oven and remove the bay leaves from the sauce. The lazy cabbage rolls without rice are ready.
I garnish with herbs and serve them hot.
Tips
- 1
Chop the cabbage very finely – if the cubes are large, they will stick out and won't cook through in the mince.
- 2
The 5 minutes in the oven before pouring on the sauce is a crucial step. The rolls will "set" with a crust and won't fall apart in the sauce.
- 3
Tomato juice + paste + sour cream is the triple base of the sauce. The sour cream gives softness, the paste gives colour, the juice gives the liquid.
- 4
Foil for "saucy" rolls will keep the sauce. Without foil the crust will be drier. The same principle works for other kinds of lazy cabbage rolls.
FAQ
Which mince should I choose? +
Pork is ideal (juicy and aromatic), or a 50/50 mix of pork and beef (the classic). Alternatives: chicken (leaner, bakes faster), turkey (a light option), lamb (an Eastern note), or beef with added pork fat (richer). A fat content of 25–30 % is optimal for juiciness. With shop-bought mince, check the composition (no soya or starch). Homemade mince from fresh meat is tastier. Defrost frozen mince in the fridge for 6–8 hours. For a "children's" version, use chicken breast with 1 tablespoon of sour cream added.
What can replace the cabbage? +
Alternatives: Chinese cabbage (more tender, needs less shredding), Brussels sprouts (also chopped finely), kohlrabi (juicy and white), cauliflower (an unusual substitute), or courgette (for a summer version). Broccoli makes "green" rolls. Without cabbage you simply get "home-style patties", a different concept. Young cabbage is more tender than winter cabbage and easier to shred. Sauerkraut gives a "Russian" character, but you need to squeeze out the juice. Frozen cabbage works too – add it without defrosting. A mince-to-cabbage ratio of 5:3 gives the ideal balance.
How long do the cabbage rolls keep? +
In the fridge in a covered dish, 3 days. On the second day the flavour is brighter, as the sauce soaks into the rolls. Reheat in the oven for 10 minutes at 180 °C, or in the microwave for 2–3 minutes. In the freezer, up to 1 month, in portions wrapped in film. Defrost in the fridge for 8–12 hours, then reheat. Raw rolls can also be frozen – a handy "ready-to-cook" option. Cook them without defrosting for 60–65 minutes at 180 °C. They are ideal to make for 2–3 meals – lunch for several days. Do not leave them at room temperature for longer than 2 hours.
What to serve the cabbage rolls with? +
As a dish on their own: with sour cream (1–2 tablespoons) for a home-style touch. With herbs (dill, parsley, spring onion). With black or grey bread. With boiled or fried potatoes, "Russian style". With boiled rice or buckwheat for a "full dinner". With a crust of bread to soak up the sauce. With pickled cucumbers or marinated cabbage for a "rustic" version. Alongside borscht or shchi as a "second course" to the soup. For children, with tomato sauce without hot spices. With a glass of dry red wine (Cabernet, Merlot) for a "grown-up" serving. For "lunch at work", they are easy to carry in a container.
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