Lazy cabbage rolls were invented by people who know how to value time. “Correct” cabbage rolls are very beautiful, but nobody wants to sacrifice relaxation and communication with loved ones, and they don’t need to. Moreover, the taste of "lazy" cabbage rolls does not differ at all from neat rolls or rolls.
It takes a very long time to figure out who actually prepared the lazy cabbage rolls for the first time. Throughout Europe and Asia, every nation will recognize its national recipe in the technology of this dish. One cook will say that you need to season the cabbage, rice and meat with sour cream or tomato sauce. Another will not agree with this and, in addition, will make a comment on the preparation technique, the method of heat treatment, and so on - to infinity. Each of them will be right. So just share the secrets of delicious home cooking.
Lazy stuffed cabbage with minced meat - basic technological principles
There are a lot of options for lazy cabbage rolls in different cuisines of the world. But, without a doubt, lazy cabbage rolls are a derivative of traditional cabbage rolls, which are small portions of minced meat or fish, as well as other types of fillings wrapped in cabbage, grape leaves, young beetroot shoots. It is known that in ancient Russian cuisine the filling, meat or minced meat was wrapped in young leaves of horseradish.
The ingredients for lazy cabbage rolls include the same foods. It follows that any recipe for ordinary cabbage rolls, rolls, cabbage sausages, dolma can be easily transformed into a "lazy" dish. To do this, just need to chop the "wrapper" and combine it with minced meat or any other filling.
But lazy cabbage rolls have two cooking methods associated with the peculiarities of regional cuisines. In addition to the variety of ingredients that make up lazy cabbage rolls, there are differences in the way the dish is designed.
First way involves the formation of semi-finished products from minced meat or cutlet mass, together with shredded cabbage, in the form of sausages, balls, ovals, which are then baked, fried or steamed, served in sauce. Such a dish is more reminiscent of meatballs in shape.
Second way - simpler, and the dish in appearance resembles puff stew or azu: all components are laid in layers in a heat-resistant pan or goslitsyutnik, then filled with sauce and stewed on a stove or in the oven. In this way, you can lay the layers of minced meat and shredded cabbage on a baking sheet and bake in the oven, as housewives who have inherited the traditions of South Slavic country cuisine do.
The remaining nuances of cooking depend on your own choice and taste. Lazy cabbage rolls are a dish that does not take a lot of time to prepare, because it can be safely included in the menu for family dinners, and the composition of the ingredients can be easily changed, depending on the season, availability of products, individual tastes, mood.
Some recipes for lazy stuffed cabbage from the minced meat, offered below, can already be transferred to your cooking book and start cooking. Remember that the proposed recipes are not medical, but culinary, and therefore a creative approach to their execution is only welcome.
1. Lazy cabbage rolls with minced veal and rice
Ingredients:
Veal, chopped 700 g
Carrot 200 g
Pork fat 250 g
Onion 180 g
Sour cream 120 g
Tomato puree 80 g
White cabbage 600 g
Rice 140 g
Egg 1 pc.
Spices and chopped herbs
Cooking:
Finely chop the veal and bacon, finely chop the cabbage, grate the carrots on a grater, cut the onions into cubes.
Pass the carrots and onions until tender. Prepare the cutlet mass: combine meat, bacon, cabbage and half of the steamed vegetables in a large container. Add the egg, prepared rice, spices. Mix thoroughly and beat out the minced meat. Keep the mass in the refrigerator for half an hour, then form the semi-finished products in the form of cylinders, 5-6 cm long and not more than 2.5 cm in diameter.
In a large pot, install a wire rack or a pressure cooker, pour water. Steam the semi-finished products so that a protein film forms on the surface, which will help preserve the juiciness of lazy cabbage rolls during further baking in the oven.
Put the lazy cabbage rolls in a baking dish. Combine the remaining onions and carrots with sour cream and tomato, add spices to taste. Pour the stuffed cabbage with the mixture. Put the mold in the preheated oven for fifteen minutes. Stew at 200 ° C. Garnish the finished dish with greens before serving.
2. Lazy cabbage rolls with minced chicken and dried fruit in a creamy sauce
Products:
Steamed rice 100 g
Dried apricots 80 g
Chicken Breast 700 g
Onion 140 g
Cream (20%) 300 ml
Apple 1 pc.
Bay leaf, pepper
Sauerkraut 400 g
Oil 120 g
Salt
Order of preparation:
Boil the rice until half cooked in salted water. Scroll the onion and chicken breast twice through the fine mesh of the meat grinder. Add spices, chilled rice, grated apple and finely chopped cabbage to taste. Add dried apricots to the minced meat, chopped in small and thin strips. Form small semi-finished products, and place them in a baking dish, liberally greased with oil. Bake for 10 minutes at 220 ° C. Then pour the cream into a mold, reduce the temperature to 170 ° C, and simmer for another 10 minutes. Decorate the finished dish with leafy greens.
3. Lazy cabbage rolls with minced pork and prune
Products:
Pork neck 900 g
Prunes 100 g
Onion 250 g
Carrot 150 g
Ketchup "Chile" 250 g
White cabbage 5-6 sheets
Spice
Cooking Oil 100 g
Rusks, white 150 g
Cooking:
Cut onions, carrots and prunes into small cubes, simmer in a pan until soft. Grind the pork flesh with a meat grinder. The consistency of minced meat should match the minced meat for boiled sausages.
Combine minced meat with stewed vegetables and ketchup. Stir until smooth, place the minced meat in the refrigerator for 40-60 minutes. Remove a few cabbage leaves from the head. Beat them lightly with a hammer, or hold them over steam to give softness.
Grease the heat-resistant form, sprinkle with breadcrumbs. Cover the bottom of the mold with prepared cabbage leaves, put the minced meat on them, smooth the surface. Put a few more leaves on top, grease them and sprinkle with crushed crackers. Bake in the oven until the meat is ready. Transfer to a dish, slicing lazy cabbage rolls in the form of rectangles. Pour ketchup.
4. Lazy cabbage rolls with minced meat and mushrooms with horseradish
Grocery list:
Ground beef pork 700 g
Roasted honey mushrooms 150 g
Onions 100 g
Carrot 180 g
Cooked rice 230 g
Egg 1 ½ pcs.
Vegetable oil 80 ml
Salt
Cabbage 300 g
Ryazhenka (4%) 100 ml
Ground pepper
Bay leaf
Cheese, soft 250 g
Order of preparation:
Pass the onions and carrots. Combine them with fried mushrooms and minced meat. Pass through a meat grinder, season with salt and spices, add rice. Mix thoroughly and beat out the minced meat. Form flat semi-finished products of a rectangular shape. Place them in the prepared pan.
Kill the eggs, fermented baked milk, grated cheese and shredded cabbage with a blender in a thick homogeneous mass. Set aside part of shredded cabbage temporarily to the side: it will be needed to decorate the dish.
Preheat the oven to two hundred degrees. Pour the semi-finished products, portioned, with the prepared sauce. Bake for 5-7 minutes, until a thick mass forms on top of the minced meat. Remove the pan for a minute, and pour the remaining mixture of eggs, fermented baked milk, mashed cabbage and cheese. Bake until cooked, seasoning lazy cabbage rolls with spices, putting a bay leaf on a baking sheet.
It is convenient to bake a dish in this way in portioned dishes.
5. Lazy cabbage rolls with minced pork and beef liver with buckwheat
Composition:
Buckwheat 100 g
Beef liver 300 g
Sour cream, homemade (36%) 100 g
Onions, 150 g
Pork 800 g
Garlic 50 g
Pepper 20 g
2 eggs
Salt
Cabbage 0.5 kg
Margarine 120 g
Cooking method:
Stew finely chopped cabbage and onions on margarine, adding sour cream and spices. Cut the liver into small pieces and fry. Allow to cool. Pass the prepared pork pulp through a large wire rack. Add all other ingredients and run through the meat grinder again, setting a finer wire rack. Add the cereal, beat in the eggs, mix the minced meat well, put in the refrigerator for an hour, covering with a film. Grease a baking dish with fat, put on it formed semi-finished products of a cylindrical shape, pour sour cream on top.
Shape a container of water, larger, and cover with foil. Gently transfer the dish to the preheated oven and simmer at 200 ° C. After half an hour, remove the pan, remove the foil, sprinkle the lazy cabbage rolls with chopped garlic and hold in the hot oven for another 5 minutes. Serve with boiled potatoes, garnishing with lettuce or Peking cabbage, slices of boiled eggs and sprigs of curly parsley.
6. Lazy cabbage rolls with minced meat in Selyansky style
Ingredients:
Meat (fillet) 900 g
Rice 250 g
Onions 300 g
Flour 50 g
Ryazhenka 0.75 L
Salt
Bay leaf
Pepper
Fresh cabbage
Parsley
Dill
Oil 100 ml
Operating procedure:
Wash and wet rice for two hours. Chop cabbage and onions finely. Fry the onion with flour in a deep pan. When the onion becomes golden, pour in fermented baked milk, add spices. In a roasting pan or other similar pan, fry the meat, cut into small pieces until golden brown. Pour in the cooked sauce by rubbing it through a sieve. Place a layer of rice, finely chopped cabbage on the meat.
The liquid should completely cover the contents of the pan. The cabbage layer can be crushed with a spoon until completely submerged. Cover the dishes and simmer over the smallest fire. If necessary, add milk or water during the extinguishing process. Five minutes before the end of the stew, add greens and bay leaf, check the dish for taste.
Lazy stuffed cabbage with minced meat - useful tips
- Vegetables such as cabbage, onions, and also products containing fat give juiciness to lazy cabbage. In the process of cooking minced meat for stuffed cabbage, pay attention to the ratio of solid to liquid components.
- The liquid in the stuffing should not total more than 1/3 of the total weight of the stuffing. Otherwise, during heat treatment, cabbage rolls will greatly decrease in volume from moisture loss, and will turn out to be too friable.
- To preserve the juice inside the semi-finished products, it is recommended to fry the cabbage rolls on high heat until a crust forms, which prevents moisture loss. After frying, begin to simmer over low heat.
