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Steirische Krautwickel mit Hackfleisch
Hearty cabbage rolls from Styria, filled with a savory mixture of minced meat, rice, and spices, simmered in a rich tomato-based sauce.
🧂 Ingrédients
- 1 large head White cabbage(about 1.5 kg)
- 500 g Ground beef
- 250 g Ground pork
- 100 g Rice(uncooked, long-grain)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 large Egg
- 1 tsp Marjoram(dried)
- 1.5 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Vegetable oil
- 2 tbsp Tomato paste
- 400 g Canned diced tomatoes
- 500 ml Beef broth
- 1 piece Bay leaf
👨🍳 Instructions
- 1
Gently loosen the cabbage leaves by blanching the whole head in boiling water for about 5-10 minutes, or until leaves are pliable. Carefully remove leaves and cut out the thick central rib.
💡 Conseils de pro: Alternatively, freeze the cabbage overnight and thaw; the leaves will separate more easily. - 2
Cook the rice in boiling water until al dente, then drain and let cool.
- 3
In a large bowl, combine ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, marjoram, salt, and pepper. Mix well until thoroughly combined.
💡 Conseils de pro: Do not overmix, as this can make the filling tough. - 4
Place a portion of the filling onto each cabbage leaf, fold in the sides, and roll up tightly to form a neat parcel.
💡 Conseils de pro: Use toothpicks to secure if needed. - 5
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the cabbage rolls on all sides.
- 6
Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes, beef broth, and bay leaf. Bring to a simmer.
- 7
Carefully place the browned cabbage rolls into the simmering sauce. Cover the pot and reduce heat to low. Simmer for at least 60 minutes, or until the cabbage is very tender and the filling is cooked through.
💡 Conseils de pro: Add more broth or water if the sauce reduces too much. - 8
Remove bay leaf before serving. Serve hot, spooning some of the sauce over the rolls.
💡 Conseils de pro
- ✓For a richer flavor, you can add a splash of red wine to the sauce.
- ✓Leftovers often taste even better the next day.
- ✓Serve with a dollop of sour cream or a side of mashed potatoes.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Use only ground beef or ground pork for the filling.
- Add finely chopped mushrooms or bell peppers to the filling.
- For a vegetarian version, use a filling of rice, mushrooms, lentils, and vegetables.