Lazy cabbage rolls from Tancha and Alyona - a variant of an existing recipe

1 Boil the rice almost to readiness.
2 Finely chop the onion. Divide into 2 equal parts.
3 Grate carrots on a carrot grater.
4 Finely chop the cabbage or grate it on a coarse grater. Lightly mash with one part of the onion.
5 Pass garlic through a press.
6 Minced meat, rice, carrots, cabbage with onions, raw egg, garlic, salt, ground black pepper mix thoroughly.
7 Form cutlets and fry on both sides over medium heat until a crust appears. Place tightly in a deep baking tray in one layer.
8 Dilute tomato paste in 1 cup of water.
9 Put the second part of the onion in a frying pan, pour the diluted tomato paste, add salt, add sugar, red and black pepper. Cook until almost all the liquid has evaporated. Dilute this roast with very hot water so that it covers the cutlets on the baking sheet up to half.
10 Bake in a preheated oven for 25-30 minutes. at a temperature of 200 degrees.

NOTES

With this technology, cabbage may crackle slightly. If you do not like it, chopped cabbage should be poured with boiling water before adding to the minced meat and left for 5 minutes. Then strain and squeeze out excess water.

After cooking, you can let the lazy cabbage rolls stand in a mold or in a baking tray until they cool down - all the liquid will be absorbed into the cutlets and they will become even juicier.

For the holiday, lazy cabbage rolls can be sprinkled with cheese and finely chopped herbs 5 minutes before they are ready.

If you slightly increase the proportion of cabbage, carrots and rice in this recipe, you will get quite an independent dish that you can eat without side dishes.