Lazy Cabbage Rolls in the Oven with Sour Cream Sauce
Easy, simple, incredibly tasty! A family main course! Lazy cabbage rolls in sour cream sauce are quick to make. If you don’t have an oven, you can cook them in a skillet for lunch or dinner. Compared to the classic version, it takes much less time and effort. Hearty and very convenient!
Updated : 16 January, 2026
Easy
About 30 min.
Ingredients
Rolls
600 grams
Pork and beef mince
35 grams
Rice
200 grams
White cabbage
1
Eggs
1
Onions
to taste
Salt
to taste
Ground black pepper
1 tablespoon
Vegetable oil
Sauce
1
Carrot
1
Onions
0.5
Bell pepper
200 grams
Sour cream
250 milliliters
Water
to taste
Salt
2 tablespoon
Vegetable oil
1 tablespoon
Wheat flour
1 teaspoon
Basil
1 grams
Herb mix
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start by making the sauce. Prepare the needed ingredients. Sour cream can be any fat content. Choose spices and aromatic herbs to taste.
Step 2
Peel the carrots and grate them on a coarse grater. If you prefer, slice the carrots into pieces instead.
Step 3
Peel the onion, rinse it, and dice it finely (or slice into half-rings, if you like). To reduce eye irritation, rinse the onion and knife with cold water.
Step 4
Rinse the bell pepper, remove the seeds and stem. Dice it finely (or cut into thin strips, if you like).
Step 5
Heat vegetable oil in a skillet. Add the carrots and onion. Sauté, stirring occasionally, for about 5-7 minutes over medium heat.
Step 6
Add the bell pepper and stir. Cook the vegetables for about 3 more minutes, stirring for even cooking.
Step 7
Sprinkle the vegetables with sifted flour and stir.
Step 8
Add sour cream (preferably at room temperature) and stir. To prevent the sour cream from curdling, you can mix it with the flour in a small bowl first, then add it to the skillet.
Step 9
Pour in hot water and mix well. Salt the sauce to taste and bring to a boil. Simmer over moderate heat for about 3-4 minutes.
Step 10
Add spices and aromatic herbs to taste and stir. The sour cream sauce for baking the lazy cabbage rolls is ready.
Step 11
While the sauce is cooking, make the cabbage rolls. You can use pork, beef, or a mix. Any rice works (long-grain or round).
Step 12
Remove the top leaves from the cabbage, pat it dry with a paper towel. Shred the cabbage finely.
Step 13
Put the cabbage into boiling water. Blanch at a gentle boil for 2-3 minutes to soften it.
Step 14
Drain the cabbage in a colander or sieve and let it cool.
Step 15
Rinse the rice well and boil it in boiling water until done. Drain in a sieve and let the water run off. If desired, soak the rice for a few hours or overnight to cook faster and reduce excess starch.
Step 16
Peel and rinse the onion, then grate it finely.
Step 17
In a bowl, combine the minced meat, prepared cabbage and rice, and grated onion. Crack in the egg, add salt and ground black pepper to taste.
Step 18
Mix well until everything is evenly combined.
Step 19
Shape the mixture into oblong, cutlet-like rolls of your preferred size. Preheat the oven in advance so it reaches the right temperature.
Step 20
Heat vegetable oil in a skillet. Add the shaped cabbage rolls. Fry over slightly-above-medium heat until browned, about 5-7 minutes.
Step 21
The crust will keep the juices in, making the rolls juicier. Flip and brown the other side as well.
Step 22
Transfer the browned rolls to a baking dish. If you’re worried about sticking, line the bottom with parchment or foil.
Step 23
Pour the sour cream sauce evenly over the rolls.
Step 24
Bake in a preheated oven at 356°F (180°C) for about 30-35 minutes. If the top browns too quickly, cover the dish with foil and continue baking.
Step 25
Serve the lazy cabbage rolls hot, generously spooning over the sour cream sauce they cooked in. Fresh bread or toast is great for soaking up the sauce. Add a pickled cucumber or a light fresh vegetable salad if you like. Store leftovers covered in the fridge for 3-4 days. Enjoy!
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