Easy Unstuffed Cabbage Rolls

Cut the meat into small pieces, place in a Dutch oven or in a deep frying pan, add oil and place over heat.

If you choose to make the meatless pilaf, skip this step and sauté the onion in oil.

Cook it and stir periodically over medium heat, until it is almost done and begins to brown.

If you choose to cook the pilaf with beef, or country meat - make sure it is soft and well cooked before adding onions, as below. Pour a little more water and boil with the lid on if necessary.

Now add the diced onion, mix and cook for 5 minutes.

After this time, put the tomato paste, mix again and braise for another 5 minutes.

Add in the cabbage, medium chopped, stir often and cook for 10 minutes, along with the other ingredients.

Meanwhile, wash the rice several times and drain well.

Be sure to use the same glass to measure the rice and water that we will pour into the pilaf.

Add the rice to the pan and mix well.

Pour in 4 glasses of water. I normally calculate the ratio like this - 2 glasses of water to 1 glass of rice. Here, I doubled.

Stir, season with salt, ground black pepper and add the bay leaf.

When it comes to the boil, turn the heat to low, cover with a lid and simmer for about 15-20 minutes.

By now, rice should have absorbed the water, but the food will still be a little watery and kind of liquid.

Turn off the heat, put the lid on and leave for an 1 hour, it will continue to cook without boiling and the rice will swell.

Notice that I haven't mixed in the pan at all since I poured in the water and I seasoned with salt!

After 1 hour, the pilaf is ready, mix carefully with a spatula or wooden spoon - notice that the rice is neither too liquid nor too dry.

Serve with some pickles or salad, it's delicious!

Enjoy!