👨‍🍳 Instruktioner

1. 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.

   💡 Proffstips: Be careful not to overcook the leaves, or they will fall apart.
2. 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.

   💡 Proffstips: Mixing by hand ensures all ingredients are evenly distributed.
3. 3

   Sauté the finely chopped remaining onion in oil until translucent. Add tomato paste and cook for 1 minute.

   💡 Proffstips: Cooking the tomato paste briefly deepens its flavor.
4. 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.

   💡 Proffstips: This forms the base of the sauce the roulades will cook in.
5. 5

   Place a portion of the meat filling onto each blanched cabbage leaf. Fold in the sides and roll up tightly to form roulades.

   💡 Proffstips: Ensure the filling is well-contained to prevent it from escaping during cooking.
6. 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.

   💡 Proffstips: Low and slow cooking is key for tender roulades and a well-developed sauce.
7. 7

   Serve the Steirische Krautrouladen hot, with plenty of the tomato sauce spooned over them. Often served with mashed potatoes or bread.