Lenten lazy cabbage rolls. Lazy cabbage rolls without meat Lazy cabbage rolls without meat recipe step by step

I started cooking lazy cabbage rolls without meat quite a long time ago, when I was not always able to properly disassemble the head of cabbage and remove the whole “white cabbage wrap” for wrapping the cabbage rolls.

And so these simpler ones remained on our home menu, eventually appearing on the table in two lazy versions (portioned in the form of cutlets and in the form of a casserole).

I once came across a phrase in one baking book that if you fail, don’t worry, just change and add something. So it turns out that having slightly changed the recipe for ordinary cabbage rolls in the wrapping process due to a failure with cabbage leaves, the result was also a tasty dish. And this dish is sure to please many people according to their taste.

Compound:

on 4 servings
shape – Ø 22 cm

For cabbage rolls:

150 g soaked lentils or mung beans
100 g boiled rice
80 g carrots
100 g white cabbage
0.5 tsp. salt (to taste)
mixture of ground peppers - to taste
1/3 tsp. (the amount depends on its concentration, not necessary)
1 tsp. dried rosemary or thyme
37-40 g (5 tbsp) wheat flour

For the vegetable base:

230-260 g of total vegetables, including:
– 100-160 g white cabbage
– 100-160 g carrots
20 g tomato paste (to taste)
1/3 tsp. salt (to taste)
0.5 tsp each dried basil, oregano
350-400 g water

Lenten recipe for lazy cabbage rolls without meat:

Let's prepare the products.
Ingredients
First, for cabbage rolls, we need to prepare lean minced meat in advance. To do this, I soak lentils or mung beans in the evening.
Soaking the lentils
In the morning, I rinse, drain the water and grind the swollen grains in a blender container.
Grind
I usually prepare minced meat for future use, so that there is enough for more than one dish, and I store it, divided into parts, in the freezer of the refrigerator. Measure out the required amount of chopped lentils (or mung beans) and set the container with it aside.
We measure out the required amount
Boil the rice until it is partially cooked, so that it is already soft and sticky.
Grate the carrots using a medium-hole grater. I often do it in another way, grating some of the carrots on a grater with medium holes for the lazy cabbage rolls themselves, and on a large grater for the vegetable base underneath them.
Squeeze the grated carrots for cabbage rolls.
Squeezing the juice
We cut part of the cabbage into thin short strips (for minced meat), and the other part can be larger (this will be for the vegetable base). Set the chopped cabbage for the base aside for now.
In winter, cabbage is already on sale with dense leaves. And I subject the cut thin strips from it to a little pre-processing. I pour boiling water over it for about 10 minutes to soften it, then drain the water and squeeze the cabbage straws harder (after all, we don’t need liquid in the minced meat).
Pour boiling water
Add the selected spices (asafetida, pepper), salt, dry herbs to the lentil mince and mix.
Add the required amount of cooked rice and mix.
We also add the squeezed carrots and cabbage to the minced meat and stir.
We put vegetables
Finally, we measure and add flour, which will help us to better bond our components to each other when forming cabbage rolls.
From the well-mixed mass, we begin to make lazy cabbage rolls, taking part of the minced meat, carefully compacting it in our palms and giving it an oval shape (like in the form of large cutlets). When shaping, to avoid strong stickiness, I take a little semolina in my palms.
Forming cabbage rolls
As with regular ones, let’s do a little lazy frying on both sides, which will make their shape stronger for further baking.
While they are roasting, prepare the tomato sauce. Add tomato paste, salt and selected spices, dry herbs to the water, bring to a boil and set aside.
Making tomato filling
Place the vegetable base under the cabbage rolls in the frying pan. To do this, we now take the previously grated carrots and chopped cabbage, which we put aside for a while, and lay them out in layers in a baking dish (first the cabbage, and then the carrots) or mix them together.
Place the cabbage rolls, lightly fried on both sides, on the prepared vegetable base and pour in the hot tomato sauce.
Cover the pan/mould with a lid or foil and place in a preheated oven. Bake for 30 minutes at a temperature of 180-200 degrees.
Cover and bake
The finished cabbage rolls will be very soft at first (which is what happens after such closed baking), but when they cool down they will be quite dense.

During Lent, many try to eat more lean food. A properly selected daily menu will help your body perform self-cleaning or healthy prevention of the most important organs and systems. Unsweetened fruit teas, mineral or plain water will help remove toxins. Light food that does not contain meat or fat helps reduce cholesterol and rejuvenate the body. This is exactly the recipe we have prepared for you today, for clarity - with photos and step by step. We are talking about lean lazy cabbage rolls - an excellent, easily digestible dietary dish that helps improve intestinal function. Thanks to the large number of vegetables, these tasty sloths can easily compete with their meaty counterparts -. You can use all the necessary components from your home pantry.
Ingredients:
- ¼ head of cabbage,
- 1 onion,
- 1 medium carrot,
- 2 tablespoons of ketchup or tomato paste,
- coarse salt,
- 200 grams of rice,
- 2 tablespoons of wheat flour,
- ground black pepper,
- 50 milliliters of vegetable oil.

Recipe with photos step by step:

Wash and boil the rice, first removing any foreign matter. After the water has boiled, add a little sunflower oil, stir and let cool.
Peel the onion and cut into small squares. Fry in vegetable oil until soft.
Free the cabbage head from damaged top leaves and chop finely with a fork. Boil the cabbage shavings in salted water for 2-3 minutes. Remove from the pan with a slotted spoon, removing as much liquid as possible, and add to the sautéed onions. Add more oil if necessary.
Grind the peeled carrots and combine with assorted vegetables. Add salt, ground pepper, spices as desired and stir. Simmer the mixture for 7-10 minutes.

Add ketchup and add to boiled rice. Add sifted flour and knead the mixture.

Form cutlets from the resulting mass and place in a container for further heat treatment.

Bring to the desired stage of readiness in the oven.

They also turn out very tasty

step by step recipe with photos

Stuffed cabbage rolls are a vivid example of a harmonious combination of vegetables and cereals. And lazy cabbage rolls are perhaps the only dish that doesn’t lack for some messy porridge. To avoid having to add a lot of flour, the rice needs to be boiled well. It will be easier to form the pieces if the vegetables are chopped finely.

The impression of the finished dish is created by mushrooms and, of course, spicy tomato sauce. A competent selection of spices will allow you to cook it to suit every taste. The indescribable thick aroma of wild mushrooms will transform simple dietary cutlets into the category of gourmet snacks that are also good cold.

Ingredients

rice - 1 cup (250 g)
white cabbage - 300 g
carrots - 1 pc.
onion - 1 pc. medium size
champignons - 4–5 pcs. (150 g)
tomato paste - 150 g
boiling water - 1.5 cups
vegetable oil - 2–3 tbsp. l.
wheat flour - 2–3 tbsp. l.
salt to taste
ground black pepper to taste
sugar to taste

Preparation

1. Rinse the rice thoroughly in running water. Place in a saucepan and add boiling water. Take twice as much water as cereal - about 2 cups of boiling water. Place on fire and boil. After boiling, cook over low heat until tender, 20–25 minutes. The water should completely boil away. If the water has evaporated and the rice grains are not yet cooked, add a little more boiling water. Cool the finished rice to room temperature.

2. Peel the onions and carrots. Grate the carrots on a medium grater, cut the onion into small cubes. Heat the oil in a frying pan. Add onions and carrots. Fry for 5-8 minutes over moderate heat until the vegetables soften.

3. Wash the mushrooms, dry them, and peel them if desired. Cut the caps and stems into small pieces. Add the chopped mushrooms to the pan with the remaining ingredients. Stir and fry for about five minutes.

4. Wash and dry the cabbage, cut into thin strips, add to the pan, and stir. Roast for about 10 minutes to soften the cabbage. Cool the pan with the fried ingredients to room temperature.

5. For filling, you can use not only tomato paste, but also homemade sauce or ketchup. Move it to a deep container. Add 1–1.5 cups of boiling water, stir until smooth. Add salt, ground black pepper, sugar to taste.

6. Place boiled rice and fried vegetables with mushrooms into a container with pouring. Stir.

Lenten lazy cabbage rolls according to this recipe can be prepared not only during Lent. This is a delicious high-calorie dish that is perfect for a family lunch or dinner, and it should also appeal to vegetarians and people who, for one reason or another, are on diets. Cooking lean lazy cabbage rolls is quite quick and easy; they will be ready in less than an hour.

Take the products from the list. Vegetables need to be washed, dried and peeled.

Rinse the rice several times, add clean cold water, and boil until tender.

Finely chop the onion and carrots, fry in a small amount of vegetable oil until golden brown.

Cut the mushrooms into small cubes, add to the vegetables, and fry for a couple of minutes.

Finely chop the cabbage, add to the pan, simmer for a few minutes until soft.

Cool the finished cabbage slightly.

Mix vegetables with rice, add salt and pepper to taste, stir.

Mix your favorite tomato sauce with water, add a little sugar, salt and pepper to taste, pour into a baking dish.

Lightly wet your hands with water, form cabbage rolls and place in tomato sauce. If the cabbage rolls don't stick together well, add a little flour. Drizzle the tomato sauce from the mold over the tops of the cabbage rolls until they have the same beautiful color. Preheat the oven to 190 degrees, cover the pan with foil and bake the lean lazy cabbage rolls for 35-40 minutes.

Rinse the rice well (until the water runs clear). Fill the rice completely with clean cold water, put it on the fire, after boiling, reduce the heat and boil until half cooked (the rice should be soft on top and still raw inside), drain the excess water through a colander. Transfer the rice to a deep bowl and let it cool.

Peel the carrots and onions, grate the carrots on a medium or coarse grater, finely chop the onion.

Fry the onions and carrots in a preheated frying pan in vegetable oil until golden brown, stirring occasionally.

Finely chop the cabbage and add to the pan.

Simmer the vegetables over medium heat, stirring, for about 5 minutes (until the cabbage is soft), then cool.

Mix fried vegetables with rice, salt and pepper to taste.

Form round cutlets from the resulting minced meat (it is better to do this with wet hands). Roll them on all sides in flour. Place lean lazy cabbage rolls in a baking dish.

To prepare sauce for cabbage rolls, fry grated peeled carrots and chopped peeled onions in a frying pan with the addition of vegetable oil, stirring until golden brown, then pour in tomato juice. Add sugar, a pinch of salt and ground black pepper, simmer the tomato sauce for 5 minutes over low heat.

Pour the prepared tomato sauce over the lean lazy cabbage rolls.

Cover the pan with foil and bake in an oven preheated to 180 degrees for 30-35 minutes.

Very tasty lean lazy cabbage rolls are ready.

Serve hot.

Bon appetit!