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Lazy cabbage rolls without cabbage

2648

Kitchen Eastern European

Calorie content 89.1 kcal

Portions 6 port.

Cooking time 75 minutes

Proteins * 3.7 gr.

Fats * 4.5 gr.

Carbohydrates* 10 gr.

Content

Housewives are very fond of recipes for lazy cabbage rolls, because the time for cooking them is significantly reduced than for cooking traditional cabbage rolls. The main ingredient for any stuffed cabbage is cabbage. Did you know that lazy cabbage rolls can be cooked without cabbage?

Ingredients

Cooking process

Boil the rice until half cooked in salted water. Drain the water through a colander. Wash the vegetables well. Cut the tomato into small cubes and place in a bowl. Peel the celery stalk, chop and add to a bowl. Peel and chop half of the onion and garlic with a sharp knife, put in a bowl. Add minced meat, chicken egg and rice to a bowl.

Season the minced meat with salt and pepper. Mix everything thoroughly.

Wash young zucchini thoroughly under running water. Trim the ends, using a peeler, food processor, or sharp knife, cut into thin slices.

Prepare small cutlets from minced meat.

Prepare a baking dish or baking sheet. Brush with a little vegetable oil. Wrap the cutlets in zucchini slices and place in a baking dish.

Make a sauce for lazy cabbage rolls. Combine sour cream with tomato paste or ketchup in a small container. The sauce can be slightly diluted with water.

Wash the carrots well, peel and grate on a coarse grater. Heat the pan well, add a small amount of vegetable oil. Place the finely chopped tomato, onion, half the minced garlic and grated carrot. Fry until tender, about five minutes.

Combine the sauce with the roast, mix well and pour the resulting mass over the lazy cabbage rolls. Place the baking dish in a well-preheated oven. Bake for 45 minutes at 180 degrees.