👨‍🍳 作り方

1. 1

   In a large bowl, combine ground beef, cooked rice, chopped onion, minced garlic, egg, chopped parsley, salt, pepper, and marjoram. Mix well until all ingredients are evenly incorporated.

   💡 プロのコツ: Ensure the mixture is well combined for even flavor distribution.
2. 2

   Lay out the blanched cabbage leaves. Place a portion of the meat filling onto each cabbage leaf and roll them up tightly, tucking in the sides.

   💡 プロのコツ: Blanching the cabbage leaves makes them pliable and easier to roll.
3. 3

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the cabbage rolls seam-side down and brown them lightly on all sides.

4. 4

   Remove the cabbage rolls from the pot and set aside. Add the tomato paste to the pot and cook for 1 minute, stirring constantly.

5. 5

   Add the diced tomatoes and beef broth to the pot. Stir to combine, scraping up any browned bits from the bottom. Add the bay leaf.

   💡 プロのコツ: Using canned diced tomatoes provides a good base for the sauce.
6. 6

   Return the browned cabbage rolls to the pot, nestling them into the sauce. Ensure they are mostly submerged.

   💡 プロのコツ: Arrange the rolls snugly to prevent them from unraveling.
7. 7

   Bring the liquid to a simmer, then cover the pot and reduce the heat to low. Let the cabbage rolls braise for about 1 hour and 30 minutes, or until the cabbage is tender and the filling is cooked through.

   💡 プロのコツ: Check periodically and add a little more broth or water if the sauce becomes too thick.
8. 8

   Remove the bay leaf before serving. Serve the Steirische Krautrouladen hot, with the sauce spooned over them.

   💡 プロのコツ: These are excellent served with mashed potatoes or crusty bread.