Lazy cabbage rolls: it's easy to cook with minced meat! Technology cooking lazy cabbage rolls with minced pork, chicken, veal

Lazy cabbage rolls: it's easy to cook with minced meat! Technology cooking lazy cabbage rolls with minced pork, chicken, veal

Lazy cabbage rolls were invented by people who can appreciate time. The “right” cabbage rolls are very beautiful, but no one wants to sacrifice rest and chat with loved ones, and no need. Moreover, the taste of “lazy” cabbage rolls does not differ at all from neat rolls or rolls.

It can be a very long time to figure out who actually cooked the lazy cabbage for the first time. Throughout Europe and Asia, every nation recognizes its national recipe in the technology of cooking this dish. One cook will say that you need cabbage, rice and meat seasoned with sour cream or tomato sauce. The other will not agree with this and, in addition, will make a remark on the cooking 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 cabbage rolls with minced meat - the basic technological principles

Varieties of stuffed cabbage lazy in different cuisines of the world are quite a lot. But, without a doubt, lazy cabbage rolls are a derived dish from traditional cabbage rolls, which are small portions of minced meat or fish mince, as well as other types of fillings, wrapped in cabbage, grape leaves, young beet shoots. It is known that in the old Russian kitchen stuffing, meat or minced meat was wrapped in young horseradish leaves.

The list of ingredients for the preparation of lazy cabbage rolls includes the same products. It follows that any recipe for ordinary cabbage rolls, rolls, cabbage sausages, dolmas can be easily transformed into a “lazy” dish. To do this, just need to chop the "wrapper" and connect it with minced meat or any other filling.

But lazy cabbage rolls have two ways of cooking related to the characteristics of regional cuisines. In addition to the variety of ingredients that make up the lazy cabbage rolls, there are differences in the way a dish is decorated.

The first method 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 with sauce. This dish is shaped more like meatballs. The second method is simpler, and the dish looks like puff stew or aza: all components are put in layers in a heat-resistant pan or roast, then poured with sauce and stewed on the stove or in the oven. In this way, you can put layers of minced and shredded cabbage on a baking sheet and bake in the oven, as do housewives who inherit the traditions of South Slavic country cuisine.

The rest of the nuances of cooking depends on your own choice and taste. Lazy cabbage rolls - a dish that does not take much 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, the availability of products, individual tastes, mood.

Some recipes for lazy stuffed cabbage meat, offered below, can now be transferred to your culinary notebook and start cooking. Remember that the proposed recipes are not medical, but culinary, and therefore a creative approach to their execution is welcome.

1. Lazy cabbage rolls with minced veal and rice


Veal, chopped 700 g

Carrots 200 g

Pork fat 250 g

Onion 180g

Sour cream 120 g

Tomato puree 80g

White cabbage 600 g

140 g rice

Egg 1 pc.

Spices and Chopped Greens


Finely chop the veal and bacon, finely chop the cabbage, rub the carrots, and cut the onion into cubes.

Pass the carrots and onions until soft. Prepare the cutlet mass: combine the meat, bacon, cabbage and half of the steamed vegetables in a large container. Add egg, prepared rice, spices. Mix thoroughly and beat the mince. Hold the mass in the refrigerator for half an hour, then form semi-finished products in the form of cylinders, 5-6 cm long and not more than 2.5 cm in diameter.

In a large pan, set the grate or mantovarku, pour water. Steam the semi-finished products so that a protein film will form on the surface, which will help to preserve the juiciness of the lazy cabbage rolls during further baking in the oven.

Put the lazy cabbage rolls in the baking dish. Combine the remaining onions and carrots with sour cream and tomato, add spices to taste. Pour the stuffed cabbage mixture. Put the form in a preheated oven for fifteen minutes. Simmer at 200 ° C. Decorate the finished dish with greens before serving.

2. Lazy cabbage rolls with minced chicken and dried fruits in cream sauce


Steamed Rice 100g

Dried apricots 80 g

Chicken Breast 700 g

Onion 140g

Cream (20%) 300 ml

Apple 1 pc.

Bay leaf, pepper

Sauerkraut 400 g

Oil 120 g



Boil rice until half cooked in salted water. Onion and chicken breast, double-scroll through the fine grid of the meat grinder. Add spices, chilled rice, grated apple and finely chopped cabbage to taste. Add the dried apricots to the mince, cut into small and thin straws. Form small semi-finished products, and place them in a baking dish, richly oiled. Bake 10 minutes at 220 ° C. Then pour the cream in the form, reduce the temperature to 170 ° C, and simmer another 10 minutes. Decorate the dish with leafy greens.

3. Lazy cabbage rolls with minced pork and prunes


Pork neck 900 g

Prunes 100 g

Onion 250g

Carrots 150g

Chile ketchup 250g

White cabbage 5-6 sheets


Cooking oil 100 g

Rusk white 150 g


Onions, carrots and prunes cut into small cubes, simmer in a frying pan until soft. Chop the pork pulp with a meat grinder. The consistency of minced meat must match the minced meat for boiled sausages.

Combine minced meat with stewed vegetables and ketchup. Mix to a uniform consistency, put the stuffing in the refrigerator for 40-60 minutes. Remove from cabbage several cabbage leaves. Beat them lightly with a hammer, or hold them over the steam to add softness.

Heat-resistant form grease, sprinkle with breadcrumbs. Cover the bottom of the mold with prepared cabbage leaves, lay mince on them, level the surface. Top with a few more leaves, grease them and sprinkle with crushed breadcrumbs. Bake in the oven until cooked meat. Transfer to a dish, slicing lazy cabbage rolls in the form of rectangles. Pour with ketchup.

4. Lazy cabbage rolls with minced meat and mushrooms with horseradish

Product List:

Pork and ground beef 700 g

Fried mushrooms 150 g

Onion 100 g

Carrots 180g

Cooked rice 230 g

Egg 1 1/2 pcs.

Vegetable oil 80 ml


Cabbage 300 g

Ryazhenka (4%) 100 ml Ground pepper

Bay leaf

Cheese, soft 250 g


Pass the onions and carrots. Combine them with fried mushrooms and minced meat. Mince, season with salt and spices, add rice. Mix thoroughly and beat the mince. Form a flat semi-finished rectangular shape. Place them in a prepared baking sheet.

Smash eggs, ryazhenka, grated cheese and shredded cabbage with a blender into a thick homogeneous mass. Part of the chopped cabbage is set aside temporarily: it will be needed to decorate the dish.

Preheat oven to two hundred degrees. Pour the semi-finished products, portionwise, cooked sauce. Bake for 5-7 minutes, until a thick mass forms on top of the mince. Take a baking sheet for a minute, and pour the remaining mixture of eggs, ryazhenka, cabbage puree and cheese. Bake until done, seasoning the lazy cabbage rolls with spices, and place a bay leaf on a baking sheet.

It is convenient to bake a dish in such a way in portion dishes.

5. Lazy cabbage rolls with minced pork and beef liver with buckwheat


Buckwheat 100 g

Beef liver 300 g

Sour cream, homemade (36%) 100 g

Onion, 150 g

Pork 800g

Garlic 50g

Pepper 20 g

Eggs 2 pcs.


Cabbage 0.5 kg

Margarine 120g


Finely chopped cabbage and onions stew on margarine, adding sour cream and spices. Cut the liver into small pieces and fry. Let cool. Pass the prepared pork pulp through a large grate. Add all the other ingredients and run through the meat grinder again, setting a smaller grid. Add the grits, beat the eggs, mix the minced meat well, put in the fridge for an hour, covered with foil. Grease the baking dish, put the cylindrical semi-finished semi-finished products on it, pour sour cream on top.

Shape a container with water, a larger size, 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, decorated with leaves of lettuce or Chinese cabbage, slices of boiled eggs and sprigs of crispy parsley.

6. Lazy cabbage rolls with minced meat in a country style


Meat (fillet) 900 g

250 g rice

Onions 300g

Flour 50 g

Ryazhenka 0.75 l


Bay leaf


Cabbage, fresh



Oil 100 ml

Working order:

Wash rice and soak for two hours. Chop cabbage and onions finely. In a deep frying pan fry the onions with flour. When the onion becomes golden, pour in the curd, add spices. In a roasting pan or other similar saucepan, fry the meat, chopped into small pieces until golden brown. Pour cooked sauce, rubbing it through a sieve. Lay on the meat layer of rice, finely chopped cabbage.

The liquid must completely cover the contents of the pan. Cabbage layer can be squeezed with a spoon until full immersion. Cover the dish with a lid and simmer on the lowest fire. If necessary, add milk or water in the process of quenching. Five minutes before the end of the quenching, add greens and bay leaf, check the taste of the dish.

Lazy cabbage rolls with minced meat - useful tips

  • The vegetables - cabbage, onions, as well as products that contain fat add juiciness to lazy cabbage rolls. In the process of cooking stuffing for cabbage, pay attention to the ratio of solid and liquid components.
  • Total liquid in minced meat should not exceed 1/3 of the total weight of minced meat. Otherwise, when cooked, cabbage rolls will greatly decrease in volume due to the loss of moisture, they will turn out too crumbly.
  • In order to keep the juice inside the semi-finished products, the stuffed cabbage is recommended to fry over high heat until a crust forms, which will prevent moisture loss. After roasting, start stewing on low heat.
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