Unwrapped cabbage rolls: A quicker, tasty take on a classic dish

Stuffed cabbage rolls are a delicious but time-consuming dish that requires patience and skill in wrapping cabbage leaves. Fortunately, there's an easier way to prepare this tasty dish! Discover the recipe for unwrapped stuffed cabbage rolls, which taste just as delicious and take significantly less time to prepare.

Unwrapped stuffed cabbage rolls are an excellent alternative to traditional stuffed cabbage rolls. With this recipe, you can enjoy their flavour without wrapping the cabbage. It's the ideal solution for busy homemakers who want to surprise their families with a tasty and quick meal. This recipe I received from my mother-in-law has become a hit in my kitchen. The kids love these lazy stuffed cabbage rolls, and they disappear from the plates faster than you'd expect. You must try it!

You'll need a few essential ingredients to prepare unwrapped stuffed cabbage rolls. Here is the complete list:

Ingredients for unwrapped stuffed cabbage rolls:

              
• 4 cups of cooked white rice (from 1 1/2 cups of uncooked rice), cooled to room temperature,
• 1/2 medium cabbage, cut into 1/4 inch wide strips (about 7 cups of chopped cabbage),
• 500 grams (about 1 lb) of ground pork,
• 500 grams (about 1 lb) of ground turkey,
• 1 large onion, 1/2 grated and 1/2 finely chopped,
• 2 large eggs,
• salt and pepper to taste,
• 2 tablespoons of finely chopped parsley or dill.

Ingredients for the sauce:

          
• 1 tablespoon of olive oil,
• 3 tablespoons of butter,
• 1 large carrot, julienned or grated,
• 2 cups (500 ml) of tomato puree,
• 3 cups (750 ml) of hot water,
• salt and pepper to taste.

Additionally:

  
• sour cream or yogurt for serving,
• parsley for garnish.

Unwrapped stuffed cabbage rolls step by step

1. Prepare the cabbage: Shred it into thin strips and pour boiling water. Set aside for 10 minutes to soften. Drain and squeeze out excess water.
2. Prepare the filling: In a large bowl, mix the ground meat, rice, blanched cabbage, chopped onion, eggs, salt, pepper, and parsley. Mix well.
3. Form the rolls: Shape the meat mixture into oval patties about the size of a medium potato.
4. Prepare the sauce: Sauté the onion in butter with oil in a saucepan. Add the carrot and sauté for a few minutes. Pour the tomato puree and hot water and season with salt and pepper.
5. Bake the rolls in a baking dish and pour the sauce over them. Bake in an oven preheated to 220°C (428°F) for 40 minutes.
6. Serve: Serve the unwrapped stuffed cabbage rolls with sour cream or natural yogurt.