Lazy cabbage rolls with buckwheat and corn

Name: Lazy cabbage rolls with buckwheat and corn
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 300 g beef mince; 50 g rice; 1 pcs onion; 1 pcs carrot; 150 g white cabbage; 100 g canned corn; 2 tbsp tomato paste; 200 ml water; 2 tbsp sunflower oil; to taste salt; to taste ground black pepper; 150 g pickled mushrooms

A dish of lazy cabbage rolls with the addition of buckwheat and corn, complemented by pickled mushrooms.

Total: 1 h
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 388
Protein: 22 g
Fat: 17 g
Carbs: 37 g

Ingredients

for 4 servings

beef mince300 g
rice50 g
onion1 pcs
carrot1 pcs
white cabbage150 g
canned corn100 g
tomato paste2 tbsp
water200 ml
sunflower oil2 tbsp
saltto taste
ground black pepperto taste
pickled mushrooms150 g

Method

7 steps

Boil the rice until half-cooked. Finely chop the cabbage, onion, and grate the carrot.
Heat oil in a pan. Sauté the onion until translucent, add the carrot and fry for another 5 minutes.
In a large bowl, mix the beef mince, boiled rice, chopped cabbage, sautéed onion and carrot, canned corn, salt, and pepper. Mix well.
Form small patties or balls from the resulting mixture.
Heat water in a pot, add tomato paste, salt, and pepper. Bring to a boil.
Place the formed lazy cabbage rolls into the boiling sauce. Simmer covered over low heat for about 30-40 minutes, until done.
Serve the lazy cabbage rolls hot, complemented with pickled mushrooms.