Cabbage leaves filled with seasoned hamburger meat.
Even in the Antiquity the Byzantines discovered culinarily, that they could use leaves to fill small delicacies. They would use the leaves of different plants.
In the Medieval Ages the stuffed cabbage came to Mid and East Europe. Because cabbage could be cultivated in colder areas and was also an important vitamin source during the colder months, the vegetable grew quickly there.
Today stuffed cabbage is one of the national dishes of many European countries.
How are Cabbage Rolls called in German?
Cabbage rolls are called “Krautwickel” or “Kohlrouladen”.
How to pronounce “Krautwickel” and “Kohlrouladen” in German?
Listen to this audio file to hear how to say “Krautwickel” and “Kohlrouladen” in German.
The traditional recipe from granny’s cookbook is a staple in German cuisine and is very popular in home-cooking.
There are a multitude of recipes for this relatively easy dish, that shows its best side in both traditional and modern and creative ones.
How to make Cabbage Rolls Video Tutorial
Authentic German Cabbage Rolls Recipe
- 1 large head of white cabbage
- 1 tbsp. salt
- 2 pounds ground beef
- 1 onion
- 2 slices bread
- ½ cup warm milk
- ½ cup bread crumbs
- 2 eggs
- 2 tbsp. salt
- 1 tsp. pepper
- 2 tbsp. mustard
- 1 tbsp. garlic paste
- 1 tsp. paprika powder
- 1 tsp. marjoram
- 4 oz. bacon
- 2 tbsp. Butterschmalz (clarified butter) plus 1 tbsp. neutral vegetable oil
- or 3 tbsp. neutral vegetable oil
- 2 cups chicken or beef broth
- 1 cup heavy whipping cream
- ½ tsp. caraway seeds
- 1 tbsp. corn starch
- 3 tbsp. water
- salt and pepper to taste
- Cut the core out of the cabbage and add it with salt to a large pot.
- Cook for about 5 minutes until you can pull the outer leaves easily away.
- Spread the leaves on a clean kitchen towel to cool to the touch.
- If necessary, cut off the thick vein of the leaves.
- Break the bread slices into a small bowl and cover with warm milk.
- Then peel and cube the onion.
- Slice the bacon finely.
- Add the ground meat to a large bowl and then add the eggs, pepper, salt, ground marjoram, paprika powder, mustard, garlic paste, and the onions.
- Squeeze the excess milk from the bread and add the bread to the other ingredients. You can discard the milk.
- Mix everything briefly, then add the bread crumbs and mix until everything is well combined.
- Form small oblong patties.
- Then wrap the patties with pre-cooked cabbage leaves and secure the ends with a toothpick.
- Heat the Butterschmalz and oil on medium-high heat.
- Add bacon and brown for a couple of minutes.
- Add the cabbage rolls and brown on all sides.
- Add broth and simmer covered for about 20-30 minutes.
- Remove the cabbage rolls from the pot and set aside.
- Add heavy whipping cream to the pot.
- Mix cold water with corn starch and add to the pot.
- Season with salt and pepper to taste.
- Add the cabbage rolls and let simmer for 10 additional minutes.
- Serve with rice or Salzkartoffeln. You will find the recipe for Salzkartoffeln in the description.
This is not a super-fast and simple recipe, but the work involved is worth it as this is a great tasting dish and makes some great freezer meals. I always make a greater amount of cabbage rolls and freeze them in 2 or 3 portions.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 356Total Fat: 25gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 114mgSodium: 1680mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 24g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Try this recipe with savoy cabbage instead of white cabbage for another delicious variation.