Lazy Cabbage Rolls

Introduction

Lazy Cabbage Rolls are a simplified take on the classic stuffed‑cabbage dish: instead of wrapping individual cabbage leaves, you chop the cabbage and mix it directly with meat, rice, and spices. The result is a comforting, hearty dish — delicious, filling, and much easier to prepare, perfect for weeknight dinners or family meals.

Why You’ll Love It

All the flavors of traditional cabbage rolls but without the tedious rolling and wrapping
A one‑pot or one‑dish meal: filling, cabbage, rice and sauce cook together for a complete dish
Great for batch cooking — doubles up well for leftovers or meal prep
Flexible: you can adjust the meat type, add veggies, or make it lighter without losing taste

Ingredients

500 g ground meat (beef, pork, or a mix)
About ½ a medium cabbage, finely chopped (or a small/medium cabbage)
1–2 onions, finely chopped
2–3 garlic cloves, minced
1 cup uncooked rice (or precooked rice if you prefer)
400–500 ml tomato sauce or crushed tomatoes (or a mix of tomato sauce and broth)
2 carrots, grated or finely chopped (optional, for extra texture and flavor)
1–2 tbsp olive oil or sunflower oil
1 tsp salt (adjust to taste)
½–1 tsp black pepper
1–2 tsp dried herbs (like oregano, thyme, or parsley — your choice)
Optional: a few bay leaves (if using a broth‑based version)
Optional for serving: sour cream or yogurt, fresh herbs (parsley or dill), a squeeze of lemon

Instructions

Step 1: Prepare the Ingredients

Chop the cabbage finely. Dice the onions and mince the garlic. If using carrots, grate or chop them finely. Rinse the rice (if using uncooked) and drain.

Step 2: Brown the Meat and Aromatics

In a large pot or deep skillet, heat the oil over medium heat. Add chopped onion and garlic, cook until translucent and fragrant. Add the ground meat and cook until browned and crumbly.

Step 3: Combine Cabbage, Rice, and Spices

Add the chopped cabbage (and carrots, if using) to the pan. Stir well so cabbage mixes with meat. Add the uncooked rice (or precooked, depending on version), salt, pepper, and dried herbs. Mix thoroughly so everything is evenly distributed.

Step 4: Add Liquid and Simmer or Bake

Pour in the tomato sauce (or crushed tomatoes + broth, if using). Stir to combine all ingredients. If using uncooked rice, bring mixture to a simmer, then cover and reduce heat to low. Let cook until rice is tender and cabbage is soft (about 30–40 min). If using precooked rice, simmer less — just enough for flavors to meld.

If you prefer a baked version: transfer mixture into a baking dish, add a bit of water or broth if needed, cover with foil and bake at 180 °C (350 °F) for ~40–50 min until bubbly and cooked through.

Step 5: Finish & Serve

Once cooked, taste and adjust seasoning. Serve hot, optionally topped with a dollop of sour cream or yogurt, fresh chopped herbs, and a squeeze of lemon for brightness.

Tips & Variations

For a lighter version, use ground turkey or chicken instead of beef/pork.
Add extra vegetables — bell pepper, zucchini, or mushrooms — to make it more wholesome.
For richer flavor, stir in a splash of broth or a bit of cream toward the end of cooking.
Make it vegetarian by replacing meat with cooked lentils or a mix of mushrooms and beans for texture and protein.
If you like more sauce, increase tomato sauce amount and simmer longer so flavors deepen.

Storage & Make‑Ahead Suggestions

Let the dish cool completely, then store in an airtight container in the fridge for up to 3–4 days. The flavors often improve over time. You can also freeze in portions — thaw overnight in the fridge and reheat gently on the stove or in the oven.