Ingredients

The following ingredients have 4 Servings
  • 200g/1 cup long grain rice
  • 2 lbs ground beef (extra lean 5% fat)
  • 2 tbsp olive oil (divided)
  • 1 tbsp butter
  • 1 large onion (chopped finely)
  • 2 cloves garlic
  • 800g/1 small head of cabbage (cored and sliced)
  • 1 tbsp flat leaf parsley (fresh or dried)
  • 1 tbsp chopped dill
  • 1 tsp salt
  • pepper
  • 800 g/28oz canned crushed tomatoes or tomato passata
  • 1 container of concentrated chicken stock by Knorr or a bullion cube
  • 250ml/1 cup water
  • 250ml/1 cup creme fraiche or sour cream (full fat)
  • 2 bay leaves

Instruction

  • Cook rice according to package instructions and cool slightly. Or use leftover rice!
  • Chop an onion finely and slice the cabbage, discard the core. Cook the onions and cabbage in 1 tbsp olive oil and butter over low heat until soft but not coloured for 7-10 minutes, add the minced garlic in the last 30 seconds before taking if off the heat.
  • Preheat oven to 350F/180C. In a large bowl, combine the cooked rice, onion, cabbage, raw ground beef, dill and parsley. Add salt and pepper and mix well to combine. (Using hands works best here.)
  • Shape patties the size of a golf ball but instead of round shape, make them oblong. Then brown them in 1 tbsp of olive oil. The patties should be browned, so they hold shape but don't need to be cooked all the way through. The patties are quite fragile, so take care when flipping them. Work in batches to avoid overcrowding.
  • In a small saucepan combine the crushed tomatoes or passata and concentrated chicken stock with water. Heat while stirring continuously until the chicken stock dissolves into the sauce. Take off the heat and stir in creme fraiche or sour cream.
  • Arrange the browned cabbage rolls in a baking dish, for which you have a lid. Pour the sauce over the lazy cabbage rolls, add bay leaves and cook covered in the preheated oven for 40 minutes, then uncover and cook for 10 minutes longer. (Alternatively you can cover with aluminium foil).