Main dishes
Lazy cabbage rolls in the oven
Lazy golubtsy give you the flavour of classic Russian stuffed cabbage without blanching and rolling individual leaves. The cabbage is shredded finely and mixed straight into the meat and rice, shaped into ovals and baked in a tomato and sour cream sauce. In the oven the cabbage turns sweet and tender, the rice finishes cooking and the sauce soaks right through. This batch makes 16-18 pieces, enough for two family dinners, and it reheats beautifully.
Method
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Rinse the rice and cook in salted water for 8-10 minutes until half done. Drain and cool.
Finely shred the cabbage, cover with boiling water for 5 minutes, then drain and squeeze out as much water as you can.
Finely chop the onion and coarsely grate the carrot. Fry them in the oil over medium heat for 6-7 minutes until soft.
Combine the mince, cabbage, rice, half the fried vegetables and the egg. Season with about 1.5 teaspoons of salt and some pepper and mix well.
Heat the oven to 180°C (fan 160°C). With wet hands shape 16-18 ovals and pack them snugly in a single layer in a roughly 20×30 cm dish.
For the sauce, add the tomato purée to the remaining vegetables and cook for 1 minute, then stir in the sour cream and 400 ml of hot water. Season and bring to the boil.
Pour the sauce over the rolls so it comes about two thirds of the way up. Add the bay leaf and cover the dish with foil.
Bake for 30 minutes covered, then uncover and bake for another 15-20 minutes until the tops are browned. Rest for 10 minutes before serving.
Tips for success
- Squeeze the cabbage thoroughly or the rolls will be loose and crumble.
- For a golden crust, sear the rolls in a pan for 2 minutes per side before baking.
- Don't drown the rolls in sauce. The tops should stay exposed so they can brown.
- Break one open to check: the rice should be soft.
Serving and storage
Serve hot with sauce spooned over, a dollop of sour cream and chopped dill. They need no side, but mashed potatoes or fresh bread are welcome.
Keep in their sauce in the fridge for up to 3 days. They freeze well for up to 2 months; reheat in the oven or microwave.
Variations
- On the hob: simmer the rolls in the same sauce, covered, over low heat for 35-40 minutes.
- Chicken: use chicken mince and add 1 tablespoon of butter to the sauce.
- Buckwheat: use buckwheat boiled for 10 minutes instead of rice.
Calories and macros
Per serving (about 339 g):
Per 100 g: 140 kcal, P 6.4, F 9.5, C 7.2. An estimate based on average ingredient values. Your daily calories ›
