Lazy cabbage rolls in the oven
Once upon a time, I worked in a kindergarten, and some dishes from its menu migrated to my kitchen. One of these dishes was lazy cabbage rolls. I continue to cook them as before and still serve them with milk and sour cream sauce. The only thing is that I started adding more spices to the cabbage rolls. In the children's version, of course, they are not.
Adjust servings in the full version
Boil the rice in salted water until tender.
Cut the cabbage into small cubes.
Pour a little vegetable oil into the frying pan and add the cabbage. First, fry a little, then add a little water and cook over low heat until cooked. The cabbage should become soft.
Combine the cooked rice and cabbage with the minced meat. Season with salt and spices; I usually use a meat seasoning blend and garlic powder. Mix thoroughly.
We wet our hands in water and begin to form cabbage rolls. Place in a baking dish greased with vegetable oil. You can lay it out quite tightly. In the oven, the cabbage rolls will lose about a third in volume.
Bake lazy cabbage rolls in a hot oven for about 25 minutes. We focus on the golden brown crust.
If you do not plan to serve the cabbage rolls immediately, cover the pan with foil and leave in the oven. This way they will not dry out, but will remain soft and juicy.
Milk and sour cream sauce is very easy to prepare. Dissolve flour in half a glass of water. Pour this mixture into boiling milk and stir constantly until the sauce thickens. Add salt, spices (I like Italian herbs) and sour cream. Stir well and remove from heat.
I gave a detailed recipe for milk sauce here: Pink salmon with milk sauce in the oven