Steirische Krautrouladen
A hearty and flavorful dish from Styria, featuring cabbage leaves filled with a savory mixture of minced meat, rice, and spices, simmered in a rich tomato sauce.
🧂 Ingredients
- 8-10 Large cabbage leaves(from a white cabbage, blanched until pliable)
- 400 g Ground beef
- 100 g Ground pork
- 100 g Cooked rice
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 large Egg
- 2 tbsp Parsley(chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Marjoram(dried)
- 2 tbsp Tomato paste
- 400 g Canned crushed tomatoes
- 200 ml Vegetable broth
- 2 tbsp Oil(for sautéing)
👨🍳 Instructions
- 1
Blanch the cabbage leaves in boiling water for 3-5 minutes until pliable. Carefully remove and set aside to cool. Trim any thick ribs.
💡 Tip: Be careful not to overcook the leaves, or they will fall apart. - 2
In a large bowl, combine ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, chopped parsley, salt, pepper, and marjoram. Mix thoroughly.
💡 Tip: Mixing by hand ensures all ingredients are evenly distributed. - 3
Sauté the finely chopped remaining onion in oil until translucent. Add tomato paste and cook for 1 minute.
💡 Tip: Cooking the tomato paste briefly deepens its flavor. - 4
Add the crushed tomatoes and vegetable broth to the pan with the sautéed onion and tomato paste. Bring to a simmer and season with salt and pepper.
💡 Tip: This forms the base of the sauce the roulades will cook in. - 5
Place a portion of the meat filling onto each blanched cabbage leaf. Fold in the sides and roll up tightly to form roulades.
💡 Tip: Ensure the filling is well-contained to prevent it from escaping during cooking. - 6
Carefully place the cabbage roulades into the simmering tomato sauce. Cover the pot and let them simmer gently for 1 to 1.5 hours, or until the meat is cooked through and the cabbage is very tender.
💡 Tip: Low and slow cooking is key for tender roulades and a well-developed sauce. - 7
Serve the Steirische Krautrouladen hot, with plenty of the tomato sauce spooned over them. Often served with mashed potatoes or bread.
💡 Pro Tips
- ✓If you don't have enough large cabbage leaves, you can use smaller ones and overlap them.
- ✓The filling can be made ahead of time.
- ✓For a spicier kick, add a pinch of chili flakes to the filling or sauce.
🔄 Variations
- Use only ground beef or ground turkey for the filling.
- Add finely diced bell peppers to the filling for extra texture and flavor.
- Serve with a dollop of sour cream for a creamy contrast.