Lazy Cabbage Rolls with Wild Game Meat
High ProteinBaking • Meal Prep FriendlyDinnerComfort FoodEastern European
Medium
1h
420kcal
4people
MACROS
per serving※gProtein
◆gFat
▣gCarbs
◎gSugar
◇gFiber
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Hearty and incredibly juicy lazy cabbage rolls made with wild game meat, rice, and cabbage, baked in a rich tomato-sour cream sauce.
If you are looking for the perfect, warming homemade dish for dinner, these lazy cabbage rolls with wild game meat will become your favorite. Traditional cabbage rolls take a lot of time to blanch leaves and carefully wrap, but this recipe gives you all the same rich flavors with minimum effort. Using ground wild game meat gives the dish a very special, deep, and slightly forest-like aroma that pairs perfectly with the sweetness of stewed cabbage and carrots. The main secret to the incredible tenderness lies in the sauce: lazy cabbage rolls with wild game meat are baked in a thick gravy of sour cream and tomato paste. The sauce permeates every piece of rice and meat, making them incredibly juicy. Be sure to let the rice cool slightly before mixing, and scald the cabbage with boiling water beforehand — this way your patties will have the perfect shape and won't fall apart during baking. Serve lazy cabbage rolls with wild game meat hot, adding another spoonful of fresh sour cream and some herbs for garnish. This dish will win over the whole family!
Ingredients
- 400 g Ground wild game
- 300 g Cabbage (about 1/4 medium head)
- 100 g Rice (about 1/2 cup)
- 1 pc Carrot (medium)
- 1 pc Eggs
- 100 g Sour cream (about 4 tbsp)
- 50 g Tomato paste (about 2 tbsp)
- 2 cloves Garlic
- 2 tbsp Sunflower oil
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
- 1Rinse the rice and boil it in boiling water until half-cooked (about 10 minutes). Drain in a sieve and let cool slightly.
- 2Finely shred the cabbage, place it in a bowl, and pour boiling water over it for 10 minutes to make it soft. Then drain in a colander and thoroughly squeeze out excess liquid.
- 3Peel and grate the carrot on a coarse grater. Pass the garlic through a press.
- 4In a large bowl, combine the ground wild game, cooled rice, soft cabbage, carrot, and garlic. Beat in the egg, add salt and black pepper. Mix the mass thoroughly with your hands until smooth.
- 5Preheat the oven to 190°C (375°F). Lightly grease a baking dish with sunflower oil. With wet hands, form the meat mixture into large oval patties (cabbage rolls) and place them in the dish in a single layer.
- 6For the sauce, mix sour cream, tomato paste, a pinch of salt, and about 400 ml of warm water (about 1.5 cups) in a deep container. Use a whisk to bring to a uniform consistency.
- 7Pour the resulting sauce over the cabbage rolls so that it covers them almost completely. Bake in the oven for 40-45 minutes until fully cooked and a light golden crust forms on top.
Chef's Tips
- •If the mixture turns out too wet, add a tablespoon of flour or breadcrumbs.
- •To make the sauce even richer, the carrots can be lightly sautéed in a pan before adding to the meat mixture.
- •Serve the cabbage rolls generously drizzled with the sauce from the dish — it pairs perfectly with mashed potatoes or a slice of fresh rye bread.
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Recipe By
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