Easy Unstuffed Cabbage Rolls

Easy Unstuffed Cabbage Rolls

When you have a craving for pilaf and braised cabbage at the same time, I suggest you try this recipe, which my grandmother used to call "lazy cabbage rolls". It is one of my favorite combinations and I cook it quite often in the new cabbage season. I'm really surprised that I haven't shown you the recipe so far and it isn't on the site. Unstuffed cabbage rolls are a simple homemade food, with ingredients at hand.

It is very good, the classic taste of pilaf together with the sweeter cabbage really are a perfect combination. Follow the steps carefully, so that your pilaf comes out as good as possible - neither too liquid nor too dry.

In Greek, this dish is called Lahanorizo, but it is cooked without meat, you can also adapt the recipe below. Skip the meat and sauté the onion first, then follow the same steps.


Short grain rice
2 cups
I really like to use for this pilaf round big/colossal grain rice
500 g
you can choose chicken, pork, beef, turkey - or, in the vegetarian version, without meat
White cabbage
300 g
White onion
2 pieces
Tomato paste
2 tbsp
Vegetable oil
100 ml
or any other cooking fat
1 tbsp
to taste
Ground black pepper
0.25 tsp
Laurel leaves
2 pieces
4 cups
same glass with which you measured the rice

Step by step


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!


Quantity: 2 kg (8-10 servings)
Prep time: 60 min
Difficulty: easy
Ready in: 60 min
Publish date:

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