Lazy Cabbage Rolls

Name: Lazy Cabbage Rolls
Yield: makes 16-18 patties
Ingredients: 4 cups cooked white rice, cooled; 1/2 green cabbage sliced into 1/4" strips (about 7 cups sliced); 2 lb pork, beef, veal mix (from Wegmans, or any mix of ground pork + beef); 1 large onion (half for cabbage rolls and half for sauce); 2 carrots, grated (1 for rolls, 1 for sauce); 2 large eggs; salt + pepper; Vegeta (or any all purpose seasoning); 2 tbsp butter (or olive oil) + a little more?; 2 tbsp flour; 2 tpsp sour cream; 1 cup heavy whipping cream; 1 cup chicken broth/stock or 1/2 bouillon cube; 1 tsp paprika; salt + pepper

Savor an easier version of classic cabbage rolls featuring flavorful meat and rice patties, mixed with softened cabbage and baked in a rich, creamy sauce.

Serves makes 16-18 patties
30 min prep + 40 min cook
From Aleksandra (modified from Natasha's Kitchen)

Method

Oil a 9x13 casserole dish, preheat oven to 425°
To start the sauce, melt 2 tbsp of butter in a large skillet
Add 1 large onion diced and 2 grated carrots and sautee until golden brown (low-med heat)
If needed, add a little more butter + whisk in flour, cooking together for about a minute
Stir in sour cream, heavy cream, + chicken broth and bring to simmer
Add salt/pepper to taste + move aside off heat
Slice cabbage to 1/4" strips + cover w/ boiling water to soften for 10 min - drain excess water
Mix ground meat, drained cabbage, + cooked rice. Add eggs + seasonings and mix well together.
Form approx. 1/2 cup potato-shaped patties and arrange in prepared dish.
Pour sauce over patties, cover w/ foil + bake 40 min @ 425°

Notes

You can substitute 1 lb pork (ground) + 1 lb ground beef if Wegmans doesn't have the ground meat mix

I start by making the sauce - sautee onion + carrots together, then split for divided use (half in cabbage rolls + half in sauce)

Usually served w/ remaining sauce in pan + a side of sour cream

ENJOY!