์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Steirische Krautrouladen mit Pilzen
Hearty cabbage rolls from Styria, filled with a savory mixture of mushrooms and rice, often served with a rich sauce. This vegetarian version is a comforting and flavorful regional specialty.
๐ง ์ฌ๋ฃ
- 1 large head White cabbage(about 1.5 kg)
- 500 g Mushrooms(mixed, finely chopped)
- 1 large Onion(finely chopped)
- 150 g Rice(cooked)
- 2 cloves Garlic(minced)
- 500 ml Vegetable broth
- 100 g Sour cream
- 2 tbsp Butter
- 2 tbsp Parsley(chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Marjoram(dried)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat oven to 180ยฐC (350ยฐF).
- 2
Remove outer leaves from cabbage. Core the cabbage and blanch in boiling salted water for 5-7 minutes until leaves are pliable. Carefully separate the leaves.
- 3
In a pan, melt butter and sautรฉ chopped onion until translucent. Add chopped mushrooms and garlic, cook until moisture evaporates.
- 4
In a bowl, combine sautรฉed mushroom mixture, cooked rice, chopped parsley, salt, pepper, and marjoram. Mix well.
๐ก ์ ๋ฌธ๊ฐ ํ: Taste and adjust seasoning - 5
Place a portion of the filling onto each cabbage leaf and roll tightly to form a roulade. Secure with toothpicks if necessary.
๐ก ์ ๋ฌธ๊ฐ ํ: Trim thick parts of cabbage leaves if needed - 6
Arrange the cabbage rolls seam-side down in a baking dish. Pour vegetable broth over them.
- 7
Cover the baking dish and bake for 45 minutes. Remove cover, stir in sour cream, and bake for another 15 minutes until sauce is slightly thickened and rolls are tender.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a richer sauce, you can add a tablespoon of tomato paste to the sautรฉed vegetables.
- โIf you don't have fresh mushrooms, dried porcini mushrooms rehydrated can add a deeper flavor.
- โServe with mashed potatoes or crusty bread.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a small amount of cooked lentils to the filling for extra protein.
- For a non-vegetarian version, add cooked ground meat (pork or beef) to the filling.