Lazy Cabbage Rolls
These lazy cabbage rolls have all the flavors of traditional ones but none of the fuss. Easy, hearty, and nourishing dinner.
Servings 6 servings
Ingredients
- 2 tablespoons butter
- 1 cup yellow onion, diced approximately 1 medium onion
- 1 cup carrots, finely shredded approximately 2 medium carrots
- 3 cups tomato sauce
- 4 cups green cabbage, shredded approximately ½ head of medium cabbage
- 2 cups cauliflower rice
- 1 ½ pounds ground meat any blend of turkey, chicken, pork, beef
- 2 eggs, whisked
- 1 teaspoon unrefined salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- In a large skillet, sauté 1 cup yellow onion, diced in melted 2 tablespoons butter on medium-low heat for about 5 minutes or until soft and translucent.
- Add 1 cup carrots, finely shredded and sauté for another 3 minutes. Pour in 3 cups tomato sauce and bring the mixutre to a gentle simmer. Let it cook for a few minutes until the sauce thickens. Once thickened, reserve half of the sauce and set it aside in a bowl.
- In the remaining sauce in the skillet, add 4 cups green cabbage, shredded and cook for 4-5 minutes, stirring occasionally, until the cabbage softens and releases some of its juices. Add 2 cups cauliflower rice and stir to combine and cook for a minute or so. Remove from heat and set aside to cool slightly.
- Spread half of the reserved sauce in the bottom of a large 9X13 casserole or baking dish.
- In a large mixing bowl, combine 1 ½ pounds ground meat, vegetable tomato mixture, 2 eggs, whisked, and seasonings including 1 teaspoon unrefined salt, 1 teaspoon garlic powder, and ½ teaspoon black pepper.
- Scoop ½ - ¾ cup of the meat and veggie mixture and form into oblong meatballs, similar to the shape of traditional cabbage rolls. Place each meatball in the baking dish on top of the sauce. Continue until all the mixture is used up.
- Once all the meatballs are in the baking dish, spread the remaining sauce evenly over the top. Cover and bake for 45 minutes or until cooked. Remove the cover and place the dish under the broiler for 5 minutes to reduce any remaining liquid and give the top of the cabbage rolls a golden, crispy finish.
Video
Notes
This recipe makes approximately 12 rolls. Serving size is 2 cabbage rolls.
Storage: Store leftover lazy cabbage rolls in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. To reheat, bake at 350°F for 15-20 minutes (or 375°F for 45-50 minutes from frozen). For a crispy top, uncover during the last 10 minutes of baking.
Helpful Tips:
- Meatball forming tip - To make rolling your "lazy" cabbage rolls into meatballs easier, wet your hands slightly before shaping the meat. This helps prevent sticking and gives you a neat, rounded roll.
- Don't overmix the meat - Be gentle when mixing the meat. Overmixing the meat can make it tough and dense. Instead, use your hands or a spoon to gently fold everything together until just combined.
- Parchment paper barrier - If you're using aluminum foil to cover your rolls, place a sheet of parchment paper between the food and the foil. This creates a barrier that prevents the foil from touching the food, especially something acidic like tomato sauce.
Nutrition
Calories: 418kcal | Carbohydrates: 17g | Protein: 25g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 145mg | Sodium: 1136mg | Potassium: 1046mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4337IU | Vitamin C: 55mg | Calcium: 92mg | Iron: 4mg