Lazy Cabbage Rolls (Gołąbki bez Zawijania)

Top down view of lazy cabbage rolls in tomato sauce with dill.

Lazy Cabbage Rolls (Gołąbki bez Zawijania)

Lazy cabbage rolls feature soft and succulent unstuffed meat-rice-and-cabbage rolls cooked in a rich, delicious tomato sauce. They are a simplified version of classic cabbage rolls, perfect as a family dinner as well as holiday dish.

Course Main

Cuisine Polish

Prep Time 25

Cook Time 40

Cooling time 10

Total Time 1 15

Servings servings

Calories 489kcal

Author Monika Dabrowski

Equipment

Food processor
Frying pan
Large mixing bowl
large shallow oven dish
Medium-sized pot with lid

Ingredients

1½ pounds ground meat pork/turkey, 8-12% fat
10.58 ounces cabbage any, roughly chopped, ⅔ lb
½ cup rice uncooked
1 onion very finely chopped
2 large eggs
2-3 tablespoons dill finely chopped
4 tablespoons breadcrumbs
1 teaspoon fine sea salt plus pepper to taste
2 tablespoons flour
4 tablespoons oil vegetable/rice bran

For the sauce

1½ cups vegetable stock
1 cup passata
3 tablespoons tomato paste
1 tablespoon ketchup
1 teaspoon paprika

US Customary - Metric

Instructions

Boil rice: Rinse the rice until the water runs clear. Place in a pot, add 1 cup (240ml) of water, about ⅓ teaspoon fine sea salt, cover and bring to the boil, then lower the heat and simmer until all the water is absorbed. Remove from the heat and set aside to cool completely.
Shred cabbage: Place roughly chopped cabbage in a food processor and blend until quite fine (but not mushy). Set aside.
Sauté: To a large pan add 1 tablespoon of oil, onion and cook over a low-medium heat for about 4 minutes until the onion is softened, stirring often. Add the cabbage, ⅓ teaspoon of fine sea salt and continue cooking for another 10 minutes or so until the moisture disappears and the cabbage starts sticking to the pan, stirring often (do not add water). Remove from the heat and set aside to cool completely.
TIP: It’s important not to let either the onion or the cabbage brown as this will make them taste sour and bitter.
Combine ingredients: In a large mixing bowl combine the ground meat, rice, cabbage mixture, eggs, breadcrumbs, dill, ⅔ teaspoon fine sea salt and lots of freshly ground pepper. Stir together then mix the ingredients with your hand for about 5 minutes (this will make your lazy cabbage rolls soft and juicy and help them hold their shape). Preheat the oven to 375F/190C/gas mark 5.
Form meatballs: Form large oval shaped cabbage roll-sized meatballs (I got 12). Coat the top and bottom of each meatball in flour.
Fry: To a large pan add about 2 tablespoons of oil and fry the meatballs over a moderate heat for 2-3 minutes on each side until lightly browned (but still raw inside). Do this in 2 batches (the meatballs will be soft so allow space to turn them over carefully) adding a little more oil as needed. Transfer to your oven dish and arrange in a single layer.
Add tomato sauce: Combine all the sauce ingredients, whisk until smooth and pour this mixture into the oven dish making sure it covers the meatballs.
Bake: Bake in the centre of the oven for 40 minutes. After 15 minutes baste the meatballs with the tomato sauce, then cover and return to the oven.
Serve: Remove from the oven and serve.

Notes

My choice of cabbage for this recipe is pointed/conehead cabbage, but you can use any.
Make sure the cabbage is very finely chopped before cooking. For best results use a food processor.
To speed up cooling time spread the cooked rice and cabbage mixture on top of large plates (rather than leaving them in the dishes they cooked in).
Mix the ingredients with your hand for about 5 minutes. This will ensure your meatballs hold their shape but at the same time have a lovely, soft texture.
You can cook this recipe on the stovetop rather than in the oven, if you have a large enough pan. Simmer it, covered, for about 25 minutes.
Best served hot. Polish unstuffed cabbage rolls are also delicious the next day. Reheat in the microwave.
Refrigerate, covered, for up to 4 days.
Freeze for up to 3 months.

Nutrition