Lazy Holubtsi (Lazy Cabbage Rolls)
I bet everyone who has visited Ukraine or taken some interest in its cuisine knows and loves holubtsi (meat-stuffed cabbage rolls), one of the most popular main dishes. These people also realize how time-consuming it is to make them (well, that’s why holubtsi are a holiday or weekend option).
Great news: I have a solution for those of you who are too lazy to invest time in real holubtsi – lazy holubtsi or non-stuffed cabbage rolls. Despite the name, this dish is better defined as a casserole rather than rolls per se. The taste is almost as great, so I strongly recommend that you take a look at this recipe and treat yourself to this divine Ukrainian dish whenever you are craving a truly yummy dinner.
Lazy Holubtsi (Lazy Cabbage Rolls)
Despite the name, this dish is better defined as a casserole rather than rolls per se. The taste is almost as great, so I strongly recommend that you take a look at this recipe and treat yourself to this divine Ukrainian dish whenever you are craving a truly yummy dinner.
Ingredients
For the meat:
- 1 lb meat
- ½ cup (1.6 oz) rice
- 1 onion
- 2-3 cloves garlic
- salt and pepper
For the sauce:
- 1 pack (14 oz) coleslaw
- 1 onion
- 1 bell peppers
- 2 cans (1.5 pint) tomato sauce
- ½ cup (4 oz) sour cream
- salt and pepper
- paprika
- salt
- sunflower oil
Instructions
How to Make Lazy Holubtsi (Lazy Cabbage Rolls):
- Dice the onion and pepper. Grate the carrot.
- Sauté the onions until golden brown.
- Add the pepper, carrots, and coleslaw.
- Season and sauté while grinding the meat.
- Grind the meat, onions, and garlic. Add the rice and mix well.
- Roll the meat into balls, just a tad bigger than a golf ball.
- Line the bottom of a pot with the cabbage mixture.
- Layering the meatballs and cabbage. You will have a few layers depending on the pot size. Make the cabbage mixture the last layer to prevent dryness.
- Mix the tomato sauce with the sour cream.
- Season the mixture with salt, pepper, paprika, and a bit of sugar to balance the acidity of the tomato sauce.
- Pour the sauce over the layered meat and cabbage mixture. Make sure to covers it.
- Bring the whole dish to the boil. Turn the heat down to medium and simmer for 1 hour.
- Serve warm.
Tried this recipe?Let us know how it was!
