Lazy cabbage rolls
All of the filling, none of the rolling. The cabbage is shredded and softened into the mix rather than wrapped around it, which means one bowl and a baking dish instead of an afternoon. Parboil the rice only halfway - it finishes cooking in the oven, and fully cooked rice turns the patties heavy.
Ingredients
For the rolls
For the sauce
Method
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Cook the rice for 5 minutes in salted water. Drain and leave it to steam, covered - it should be half-cooked.
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Finely shred the cabbage. Melt the butter in a pan and saute the onion until translucent. Add the carrot and cabbage and cook together for 7-10 minutes until soft. Season lightly and leave to cool.
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In a large bowl, combine the meat, cooled vegetables, rice, coriander, salt and pepper. Mix thoroughly until sticky and cohesive.
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Form oval patties, like small oblong meatballs, and arrange them tightly in a greased baking dish.
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Whisk together the crushed tomatoes, sour cream, tomato paste, sugar, salt and pepper.
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Pour the sauce over the patties so they are just covered. Bake at 180C for 45-50 minutes, until golden and bubbling.
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Spoon over extra sauce and scatter with fresh dill or parsley. Best with mashed potatoes or buckwheat.
