Lazy Cabbage Rolls with Ground Meat and Rice

Ingredients

• Rice 0 oz
• Onion 1 head
• Carrot 1 piece
• Vegetable Oil 5 fl oz
• White Cabbage 15 oz
• Ground meat 20 oz
• Chicken Egg 1 piece
• Sour Cream 5 oz
• Passata Tomato Sauce 5 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Cook the rice: In a small saucepan, pour in 1 cup of water, add salt, then add the rice and cook over low heat, covered, for 10 minutes. Drain in a sieve and let cool.

Step 3

Boil the egg hard, rinse it under cold water, and peel.

Step 4

Peel the onion and chop it finely. Peel the carrot and grate it coarsely.

Step 5

In a large, deep skillet, heat 2 tablespoons of vegetable oil and sauté the onion until it is lightly golden.

Step 6

Add the carrot and sauté over medium heat, stirring, until the carrot is soft, about 5 minutes.

Step 7

Remove the outer leaves from the cabbage head, cut out the core, and trim off the toughest veins. Shred the cabbage using a sharp knife.

Step 8

Add the cabbage to the skillet with the sautéed vegetables, stir to combine, then add 100 ml of water. Once it comes to a boil, reduce the heat and simmer the cabbage for about 30 minutes, or until tender.

Step 9

Finely chop the egg and mix it with the minced meat and rice.

Step 10

Add the sautéed cabbage, season with salt and pepper. Mix well.

Step 11

Wet your hands with cold water and shape the ground meat into small elongated patties.

Step 12

Heat 3 tablespoons of vegetable oil in a large skillet and sauté the cabbage rolls on all sides until golden brown.

Step 13

Mix the sour cream with the tomato sauce, season with salt and pepper, and pour this mixture over the stuffed cabbage rolls.

Step 14

Cover the skillet with a lid, reduce the heat to low, and simmer the cabbage rolls for 40 minutes.

Step 15

Serve the cabbage rolls hot, drizzled with the sauce.