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.
🧂 Ingredients
- 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)
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F).
- 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 sauté chopped onion until translucent. Add chopped mushrooms and garlic, cook until moisture evaporates.
- 4
In a bowl, combine sautéed mushroom mixture, cooked rice, chopped parsley, salt, pepper, and marjoram. Mix well.
💡 Tip: 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.
💡 Tip: 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.
💡 Pro Tips
- ✓For a richer sauce, you can add a tablespoon of tomato paste to the sautéed vegetables.
- ✓If you don't have fresh mushrooms, dried porcini mushrooms rehydrated can add a deeper flavor.
- ✓Serve with mashed potatoes or crusty bread.
🔄 Variations
- 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.