Juicy Lazy Cabbage Roll Pie with Rice and Cheese

This lazy cabbage roll pie brings together all the flavor of classic cabbage rolls without the fuss of rolling. Tender cabbage leaves, savory minced meat with rice and tomato sauce, and a layer of melting cheese all bake in one dish, slicing beautifully once set. Ideal for a family supper and for serving in neat wedges.

Ingredients

• Savoy or green cabbage, leaves from 1 medium head
• Ground meat — 600g (1 lb 5 oz)
• Long-grain rice, cooked — 300g (1 1/2 cups)
• Yellow onion — 1
• Carrot — 1
• Tomato sauce or tomato paste, diluted with water if using paste — 250ml (1 cup)
• Hard cheese, grated — 150g (1 1/2 cups)
• Vegetable oil — 2 tbsp
• Salt, black pepper, and spices to taste

Step-by-Step Recipe

1. Prepare the cabbage leaves: separate the head, remove the core. Blanch the leaves in salted boiling water for 2–4 minutes, until just tender, then transfer to cold water and pat dry. Trim away the thick ribs so the leaves are easy to layer.
2. For the filling: finely chop the onion and grate the carrot. Sauté the vegetables in vegetable oil for 3–4 minutes, until softened. Add the ground meat and cook for 5–7 minutes, breaking up any clumps, until it loses its raw color.
3. Pour in the tomato sauce (or diluted tomato paste) and warm through for 3–5 minutes. Add the cooked rice, season with salt, pepper, and spices to taste, then mix well.
4. Assembly: grease a 22–24 cm (9–9 1/2 inch) springform pan with oil. Line the bottom and sides with blanched cabbage leaves, letting the edges hang over the rim.
5. Spoon in half the filling and scatter over some of the cheese. Repeat the layers, then cover the top with the free cabbage leaves and fold the overhanging edges inward to form a sealed pie.
6. Bake in a preheated oven at 180°C (356°F) for 35–45 minutes, until the filling is cooked through and the cabbage is tender. For a lightly browned top, bake uncovered for the last 10 minutes.
7. Let the pie rest for 10–15 minutes, then carefully remove the springform side and cut into portions. Serve with fresh herbs and a spoonful of sour cream.

Nutritional Value per Serving

Calories	≈ 465 kcal
Protein	≈ 28 g
Fat	≈ 27 g
Carbohydrates	≈ 19 g
Fiber	≈ 3 g
Sodium	≈ 700 mg

Tips and Variations

• If using tomato paste, thin it with water to a sauce-like consistency and add a pinch of sugar to balance the acidity.
• Rice can be replaced with bulgur, buckwheat, or quinoa; aim for 250–300g (about 1 1/2 cups) cooked grain.
• For a lighter version, use ground turkey or chicken and reduce the cheese.
• If the cabbage leaves are too firm, blanch them 1–2 minutes longer or trim the thick veins with a knife.
• Make ahead: the assembled pie keeps in the refrigerator for up to 24 hours; bake just before serving.

FAQ

Can I use napa cabbage?

Yes, but the leaves are thinner: blanch them for 30–60 seconds and layer them in two sheets so the pie holds together well.

What can I use instead of rice in the filling?

Bulgur, buckwheat, pearl barley, or quinoa all work well. Use 250–300g (about 1 1/2 cups) cooked grain and season to taste.

Can I make it without cheese?

Yes. Leave out the cheese and add a little more tomato sauce or a couple of spoonfuls of sour cream to the filling for extra juiciness.