Styrian Style Cabbage Rolls

Rating: 3.8955 / 5.00 (67 Votes)

Total time: 1 hour

Servings: 4.0 (servings)



Fry half of the minced meat briefly in hot fat. Roast the shredded root vegetables. Season with salt, pepper and herbs to taste. Let cool and mix with egg, raw minced meat and cooked rice. Season again to taste. Place four cooked cabbage leaves on a damp cloth, pat flat (leaving the stalk) and coat each with mince. Roll up well. Cut remaining cabbage leaves (save 2-3 pieces for covering) into fine noodles and spread into a greased baking dish. Arrange roulades on top, cover with bacon slices and cover with cooked cabbage leaves. If necessary, add some soup and cook in a preheated oven at 160-170 °C for about 90 minutes. Serve garnished with sour cream.

Preparation Tip:

You can also cook the cabbage rolls in tomato sauce instead of soup, so they become even more aromatic. The cabbage leaves are easier to remove from the cabbage head if the cabbage head is pre-cooked whole beforehand. To do this, carefully cut out the stalk a little. RECOMMENDATION: salted potatoes and tomato sauce

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