Lazy Cabbage Rolls

This lazy cabbage rolls recipe gives you the same great flavors of stuffed cabbage with much less effort. Lazy cabbage rolls are so juicy and comforting.

Author: Natasha of NatashasKitchen.com

Servings: to 18 patties

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Ingredients

For the Lazy Cabbage Rolls:

4 cups cooked white rice, from 1 1/2 cups uncooked rice, cooled to room temp
1/2 medium cabbage, sliced into 1/4" wide strips (7 cups sliced)
1 pound ground pork
1 pound ground turkey
1 large onion, divided (1/2 grated and 1/2 finely diced)
2 large eggs
Original Mrs. Dash, or any salt-free all-purpose seasoning
Salt and black pepper
2 Tbsp finely chopped parsley or dill

For the Sauce:

1 Tbsp olive oil
3 Tbsp unsalted butter
1 large carrot, julienned or grated
2 cups store-bought marinara or homemade
3 cups hot water

Instructions

Prep:

Oil a 9x13 casserole dish, preheat oven to 425˚F.

How To Make Lazy Cabbage Rolls:

Slice cabbage into 1/4" thin slices. Place in a heat proof bowl, cover with boiling water and let sit 10 min to soften. Drain and squeeze out excess water with your hands.
In a large mixing bowl, combine ground turkey, ground pork, drained cabbage and 4 cups cooked rice. Grate 1/2 large onion into meat mixture. Add 2 eggs, 1 tsp Mrs Dash, 1/2 tsp black pepper, 2 tsp salt, and 2 Tbsp finely chopped parsley. Mix well. Form into potato-shaped patties with your hands (each should be about 1/2 cup of the meat mixture). Arrange in oiled casserole.
For the sauce, finely dice remaining 1/2 large onion. Heat a large pot over medium/high heat and add 1 Tbsp oil and 3 Tbsp butter. Add diced onion and sauté 5 minutes, stirring occassionally or until softened. Add julienned carrot and cook another 3 minutes or until softened. Add 2 cups marinara and 3 cups hot water and bring to a boil. Add 1/4 tsp salt and 1/4 tsp Mrs Dash, or season to taste.
Pour sauce over patties until they are nearly covered. Cover with foil and bake on medium rack at 425˚F for 40 min. To serve, plate the lazy stuffed cabbage and spoon the extra juice over the top. Serve with sour cream (my favorite) or plain Greek yogurt.