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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.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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.
đĄ Proffstips: 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.
đĄ Proffstips: 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.
đĄ Proffstips
- âFor a richer sauce, you can add a tablespoon of tomato paste to the sautĂ©ed vegetables.
- âIf you don't have fresh mushrooms, dried porcini mushrooms rehydrated can add a deeper flavor.
- âServe with mashed potatoes or crusty bread.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.