Steirische Krautwickel (Styrian Cabbage Rolls)
Hearty and flavorful cabbage rolls from Styria, filled with a savory mixture of minced meat, rice, and spices, simmered in a rich tomato-based sauce.
🧂 Ingredients
- 1 head Large savoy cabbage
- 500 g Ground pork
- 250 g Ground beef
- 150 g Cooked rice
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 large Egg
- 1 tsp Marjoram(dried)
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Vegetable oil
- 2 tbsp Tomato paste
- 750 ml Beef broth
- 1 piece Bay leaf
- 200 ml Sour cream(for serving (optional))
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F).
💡 Tip: Ensures even cooking - 2
Carefully remove the leaves from the cabbage. Blanch the whole head in boiling water for 5-7 minutes, then carefully peel off the leaves. Trim the thick central rib from each leaf.
💡 Tip: Soften leaves for easier rolling - 3
In a large bowl, combine ground pork, ground beef, cooked rice, chopped onion, minced garlic, egg, marjoram, salt, and pepper. Mix well until thoroughly combined.
💡 Tip: Don't overmix, as it can make the filling tough - 4
Place a portion of the filling onto the base of each cabbage leaf. Fold in the sides and roll up tightly to form a neat parcel.
💡 Tip: Ensure rolls are secure to prevent unraveling - 5
Heat vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the cabbage rolls on all sides.
💡 Tip: Adds depth of flavor and color - 6
Remove the browned rolls from the pot. Add the tomato paste and cook for 1 minute, stirring constantly. Pour in the beef broth and add the bay leaf. Bring to a simmer.
- 7
Return the cabbage rolls to the pot, ensuring they are mostly submerged in the liquid. Cover the pot tightly and transfer to the preheated oven.
💡 Tip: Use a lid or foil to create a tight seal - 8
Bake for 1 hour 30 minutes, or until the cabbage is tender and the filling is cooked through. Check liquid levels occasionally and add more broth if needed.
- 9
Serve hot, with the cooking liquid spooned over. Optional: serve with a dollop of sour cream.
💡 Tip: The sauce is as important as the rolls
💡 Pro Tips
- ✓If you don't have savoy cabbage, regular white cabbage can be used, but it might require slightly longer blanching.
- ✓For a richer sauce, you can add a splash of red wine with the beef broth.
- ✓Leftovers taste even better the next day.
🔄 Variations
- Vegetarian version: use a filling of mushrooms, rice, vegetables, and herbs.
- Add a pinch of caraway seeds to the filling for a distinct Styrian flavor.