Lazy Cabbage Rolls

Lazy Cabbage Rolls: -
4 cups cooked white rice, from 1½ cups uncooked rice, cooled to room temperature
½ medium cabbage, sliced into 6 mm wide strips (7 cups sliced)
500 g ground pork
500 g ground turkey
1 large onion, divided (½ grated and ½ finely diced)
2 large eggs
Dash of SIDS SMOKEY BBQ RUB
SIDS SALT & PEPPER, to taste
2 tbsp finely chopped parsley or dill
Sauce: -
1 tbsp Olive oil
3 tbsp butter
1 large carrot, julienned or grated
2 cups store-bought marinara or homemade
3 cups hot water

Prep: -
Oil a 22x33 cm casserole dish, preheat oven to 220˚C.
Lazy Cabbage Rolls: -
Slice cabbage into 6 mm thin slices. Place in a heat proof bowl, cover with boiling water to sit 10 minutes to soften. Drain and squeeze out excess water with your hands.
In a large mixing bowl, combine ground turkey, ground pork, drained cabbage and cooked rice. Grate ½ large onion into meat mixture. Add eggs, ½ tsp SIDS SMOKEY BBQ RUB, ½ tsp SIDS SALT & PEPPER, and chopped parsley. Mix well. Form into potato-shaped patties with your hands (each should be about ½ cup of the meat mixture) Arrange in oiled casserole.
For the sauce, finely dice remaining large onion. Heat a large pot over medium/high heat and add oil and butter. Add diced onion and sauté 5 minutes, stirring occasionally until softened. Add julienned carrot and cook another 3 minutes until softened. Add marinara and 3 cups hot water and bring to a boil. Season to taste with SIDS SALT & PEPPER.
Pour sauce over patties until they are nearly covered. Cover with foil and bake on medium rack for 40 minutes. To serve, plate the lazy stuffed cabbage and spoon the extra juice over the top. Serve with sour cream (my favourite) or plain Greek yogurt.