Lazy Cabbage Rolls

1. 1 Ground pork and beefpack 500 g ≈ $7.10 120 g
2. 2 White cabbage≈ $1.60 per kg 120 g
3. 3 Long-grain ricepack 800 g ≈ $1.96 30 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Carrots≈ $1.50 per kg 40 g
6. 6 Tomato pastepack 140 g ≈ $1.00 15 g
7. 7 Sour cream 15%pack 300 g ≈ $1.60 30 g
8. 8 Eggspack 10 pcs ≈ $1.89 0.3 pcs
9. 9 Sunflower oil 10 ml
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice and parboil it in salted water for about 5 minutes; finely shred the cabbage into slices about 1 cm thick; peel the onion⁴ and chop half of it.

2. Mix the filling: combine the ground¹ meat, rice, cabbage, half of the onion⁴, egg and salt until evenly combined.

3. Shape small patties about 6–7 cm in diameter and 2–3 cm thick, and place the patties in a single layer in a large pan at least 28 cm in diameter.

4. Fry: heat the pan over medium heat and fry the patties for 3 minutes on each side until golden brown, without moving them too often.

5. Make the sauce: in the same pan, sauté the remaining onion⁴ and finely grated carrot⁵ over medium heat until soft, about 4–5 minutes; add tomato⁶ paste, sour⁷ cream and 150 ml water and mix.

6. Simmer: return the patties to the pan, pour the sauce, cover and simmer over low heat for about 25 minutes, stirring occasionally and adding a little water if needed.

7. Check doneness: ensure the filling and rice are cooked and infused with the sauce; if necessary extend simmering by 5–10 minutes until the liquid reduces slightly and the sauce thickens.

In short

• In the planner this dish is cooked for two days: reheat on day two.