Tinginiai balandėliai – lazy cabbage rolls

Ingredients (serves 4)

• Turkey mince500 g
• White cabbage800 g
• Rice (dry)100 g
• Carrot150 g
• Onion100 g
• Tomato purée60 g
• Rapeseed / sunflower oil10 g

Also: Bay leaves, pepper, salt, dill, water

Method

1. Get ready: finely chop the onion, grate the carrot and cut the cabbage into 2–3 cm pieces. Rinse the rice (100 g).
2. In a wide pan, heat 1 tbsp oil (10 g) over medium heat. Soften the onion and carrot for 4–5 min.
3. Add the mince and cook over medium heat for 6–8 min, breaking up the lumps with a spatula, until all the mince has turned pale.
4. Add the cabbage, rice, tomato purée (60 g), 2 bay leaves, pepper and a little salt. Pour in 400 ml water and stir.
5. Bring to the boil over high heat (2–3 min), then cover and simmer over low heat for 30 min, until the cabbage and rice are soft. Stir now and then; if it starts to catch, add a splash of water.
6. Check: the rice is soft and the mince is no longer pink inside. Remove the bay leaves, sprinkle with dill and serve. Cool any leftovers within 2 hours and keep them in the fridge for up to 3 days.