Lazy cabbage rolls
Origin of the recipe
Cabbage rolls have been known to mankind since ancient written sources from Greece to China. They came to Russian cuisine from Tatar cuisine—in the dolma recipe, grape leaves became cabbage leaves, lamb became pork, and rice became millet. The name itself comes from the word "dove" (pigeon) because of the similarity in shape of the finished rolls. Later, a simplified version of the dish appeared—"lazy" cabbage rolls—which require less time and effort to prepare.
What do you need for cooking?
Ingredients
-
Onions
-
Carrot
-
Ground meat
-
Cabbage
-
Tomato paste
-
Water
-
Vegetable oil
-
Khmeli-suneli
-
Salt and pepper
-
Sugar
-
Rice
Kitchen utensils
- Frying pan with a lid
- Knife
- Spoon
- shoulder blade
- Cup
Step-by-step recipe
Step 1:
Fry the onion in vegetable oil.
Step 2:
Add carrots to the frying pan and then the minced meat.
Step 3:
Chop the cabbage and stir, lightly frying the resulting mixture.
Step 4:
Add tomato paste or tomatoes.
Step 5:
Pour in water, add salt, hops-suneli, and sugar.
Step 6:
Add rice, stir and cover.
Step 7:
Leave to simmer for 20 minutes.
Step 8:
Add pepper. Enjoy this simple and filling dish!
Cooking tips
If you're using young cabbage, simmer for 20 minutes. If you're using mature or old cabbage, you can increase the simmering time to 40 minutes. It's best to chop the vegetables finely, but if you prefer larger ones, you can do so. The main thing is to keep the simmering time in mind, as it varies greatly depending on the cabbage.
A delicious sauce to serve with cabbage rolls: grate 2 cloves of garlic, mix with 2 tablespoons of tomato paste and a cup of sour cream, season with salt to taste, and pour into a gravy boat. You can also add finely chopped dill and/or ground black pepper to the sauce.
