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Steirische Krautrouladen mit Reis
Savory cabbage rolls from Styria, filled with a flavorful mixture of ground meat, rice, and spices, then braised in a rich tomato-based sauce. This dish is a comforting and hearty staple in Austrian cuisine, particularly in the Styrian region.
đ§ Ingredienser
- 12 pieces Large cabbage leaves(blanched)
- 500 g Ground beef
- 150 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
- 2 tbsp Vegetable oil
- 2 tbsp Tomato paste
- 400 g Diced tomatoes(canned)
- 500 ml Beef broth
- 1 piece Bay leaf
đšâđł Instruktioner
- 1
In a large bowl, combine ground beef, cooked rice, chopped onion, minced garlic, egg, chopped parsley, salt, pepper, and marjoram. Mix well until all ingredients are evenly incorporated.
đĄ Proffstips: Ensure the mixture is well combined for even flavor distribution. - 2
Lay out the blanched cabbage leaves. Place a portion of the meat filling onto each cabbage leaf and roll them up tightly, tucking in the sides.
đĄ Proffstips: Blanching the cabbage leaves makes them pliable and easier to roll. - 3
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the cabbage rolls seam-side down and brown them lightly on all sides.
- 4
Remove the cabbage rolls from the pot and set aside. Add the tomato paste to the pot and cook for 1 minute, stirring constantly.
- 5
Add the diced tomatoes and beef broth to the pot. Stir to combine, scraping up any browned bits from the bottom. Add the bay leaf.
đĄ Proffstips: Using canned diced tomatoes provides a good base for the sauce. - 6
Return the browned cabbage rolls to the pot, nestling them into the sauce. Ensure they are mostly submerged.
đĄ Proffstips: Arrange the rolls snugly to prevent them from unraveling. - 7
Bring the liquid to a simmer, then cover the pot and reduce the heat to low. Let the cabbage rolls braise for about 1 hour and 30 minutes, or until the cabbage is tender and the filling is cooked through.
đĄ Proffstips: Check periodically and add a little more broth or water if the sauce becomes too thick. - 8
Remove the bay leaf before serving. Serve the Steirische Krautrouladen hot, with the sauce spooned over them.
đĄ Proffstips: These are excellent served with mashed potatoes or crusty bread.
đĄ Proffstips
- âFor a richer flavor, you can add a splash of red wine to the sauce.
- âIf you don't have fresh marjoram, dried marjoram can be used, but adjust the quantity to taste.
- âEnsure the cabbage leaves are large enough to comfortably wrap the filling.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add finely chopped mushrooms to the filling for extra texture and flavor.
- Use a mixture of ground beef and pork for a different flavor profile.
- For a vegetarian version, use a filling of finely chopped mushrooms, lentils, and vegetables.