Lazy stuffed cabbage rolls with buckwheat

For lazy cabbage rolls, you can use both fresh and sauerkraut. If we use fresh, then after chopping it, knead it well with our hands to soften the tough fibers. If we use sauerkraut, then we get rid of the excess liquid well. Put the prepared cabbage in a wide bowl. Add minced meat and boiled buckwheat. Peel and finely chop the onions. Fry chopped onions in a skillet with a little vegetable oil. Also add to the bowl with the rest of the ingredients. Break the chicken eggs into a bowl, add a mixture of ground peppers and salt to taste. We mix all the ingredients in a bowl with our hands. From the resulting mass, we form a small stuffed cabbage roll.

Grease the baking sheet with vegetable oil. You can also place oiled parchment on a baking sheet. We put the formed cabbage rolls on a baking sheet, cover with a sheet of foil, bending the edges along the perimeter of the baking sheet. Preheat the oven to a temperature of 200 degrees. Put a baking sheet with cabbage rolls in a hot oven and bake for 45 minutes. Ten minutes before cooking, remove the foil and cook until golden brown.

Put the finished cabbage rolls immediately on portioned plates and serve while they are hot. Serve with sour cream.