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Steirische Krautrouladen mit Schafskäse
Savory cabbage rolls from Styria, Austria, filled with a flavorful mixture of minced meat, rice, and tangy sheep's cheese, simmered in a rich tomato sauce. This dish offers a delightful balance of textures and a hearty, comforting taste.
🧂 Інгредієнти
- 1 head White cabbage(large, outer leaves removed)
- 300 g Ground pork
- 200 g Ground beef
- 100 g Rice(cooked)
- 150 g Sheep's cheese (Schafskäse)(crumbled)
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 large Egg
- 2 tbsp Parsley(chopped fresh)
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Vegetable oil
- 2 tbsp Tomato paste
- 400 g Canned diced tomatoes
- 500 ml Vegetable broth
- 1 piece Bay leaf
👨🍳 Інструкції
- 1
Carefully loosen the cabbage leaves by blanching the whole cabbage head in boiling water for about 5-7 minutes, or until the leaves are pliable. Remove the tough core. Let cool slightly, then gently separate the leaves. If any leaves are too thick, you can shave down the central rib.
- 2
In a large bowl, combine the ground pork, ground beef, cooked rice, crumbled sheep's cheese, chopped onion, minced garlic, egg, chopped parsley, salt, and pepper. Mix well until all ingredients are evenly distributed.
💡 Професійні поради: Ensure the sheep's cheese is well-distributed for flavor in every bite. - 3
Place a portion of the filling (about 2-3 tablespoons) onto each cabbage leaf. Fold in the sides of the leaf and then roll it up tightly to form a neat parcel. Secure with toothpicks if necessary.
💡 Професійні поради: Don't overfill the cabbage leaves to make rolling easier. - 4
Heat vegetable oil in a large pot or Dutch oven over medium heat. Brown the cabbage rolls on all sides for about 5-7 minutes.
- 5
Stir in the tomato paste and cook for 1 minute until fragrant. Add the diced tomatoes, vegetable broth, and bay leaf. Bring to a simmer.
- 6
Return the browned cabbage rolls to the pot, ensuring they are mostly submerged in the liquid. Cover the pot, reduce heat to low, and simmer for 45-50 minutes, or until the cabbage is tender and the filling is cooked through.
💡 Професійні поради: Check liquid levels occasionally and add more broth or water if needed. - 7
Remove the bay leaf before serving. Serve the cabbage rolls hot, with the sauce spooned over them. They are often accompanied by mashed potatoes or crusty bread.
💡 Професійні поради: Garnish with fresh parsley for added color and freshness.
💡 Професійні поради
- ✓If you can't find sheep's cheese, a good quality feta can be a substitute, though the flavor will be slightly different.
- ✓For a richer sauce, you can add a splash of red wine after browning the rolls and before adding the tomatoes and broth.
- ✓Make sure the cabbage leaves are tender enough to eat; overcooking is better than undercooking for this dish.
✨ Ідеї для варіацій
Натхнення для вашої власної версії цього рецепту
- For a vegetarian version, omit the meat and increase the amount of rice and cheese, and add finely chopped mushrooms or lentils to the filling.
- Add a pinch of caraway seeds to the filling for a more traditional Austrian flavor.
- Serve with a dollop of sour cream for extra richness.