German Cabbage Rolls Recipe

14 Comments

  1. This recipe looks amazing! I am so glad I found this web page!

    1. Thank you. I hope you will give it a try and let us know how it turned out.

      1. I tried this recipe just this evening, it was just as amazing as I thought! I was familiar with Polish and Russian stuffed cabbage, and I love both of those stuffed cabbage recipes, when I found the recipe for German stuffed cabbage I knew I had to try it! This is entirely different then the Russian and Polish stuffed cabbage but equally delicious! I definitely want to make this often, and I made a bunch so I can freeze the rest, I enjoy stuffed cabbage for lunch, supper and even as a snack from time to time!
        Thank you for the recipes, and step by step videos! God bless you and your family!

        1. Erin, I am so excited you gave this recipe a try and liked our cabbage rolls. Thank you so much for the feedback, it means a lot to us. God bless you and your family!

      2. Hi Angela, My name is Lorraine.I have a question: im planning to bring this for work tomorroe for our potluck. Im not sure if its a good idea to cook the cabbage tonight and my concern is if it will be soggy by tomorrow morning? Will you give me a suggestion when should i make this? Is it easier if i make the beef mixture tonight and put them together tomorrow early morning?

        1. Angela Schofield says:

          Hi Lorraine, what a great idea for a potluck. I personally think cabbage rolls are even better if you re-heat them. I would prepare everything and place the ready made cabbage rolls into the sauce. Then shut the heat off. The rest heat of the sauce will cook the meat enough to be safe, but will not make the dish soggy. And then tomorrow you just need to cook it on medium-low until they are ready. Hope that helps and Guten Appetit! 🙂

  2. Thank you for this old-world recipe. I loved it, especially it’s authenticity and flavorful gravy. Made it for my wife’s birthday, so knowing it would take extra time to make was no problem. I must have done something wrong because I wound up with 14 cabbage rolls (though I feel lucky we have leftovers and enough for my parents too). Thank you. My next challenge is an authentic Sauerbraten.

    1. Hi William, wow, I am super impressed, your wife must have been very happy. I don´t know many husbands who cook such an amazing birthday dinner. The amount of cabbage rolls always varies depending on the size of the cabbage leaves, I am sure you did nothing wrong and I agree leftovers are always soo good. I am sure you will have no problem to make authentic Sauerbraten, as this recipe is easier and way less work than the cabbage rolls.

  3. Hi Angela, my dad introduced me to cabbage rolls but he only made the Polish kind I didn’t know there was any other but I guess reason would say that different cultures have their own recipes for basically the same dish. I can’t wait to try your recipe, my grandparents were German and I didn’t want to tell my dad but I was getting a little tired of the watery tomato bath version. Anything with bacon in it has got to be better! ; )

    1. Angela Schofield says:

      Hi Mike, thank you so much for your comment, I am really excited that you want to give my recipe a try. It´s true different cultures have different recipes and even the different regions in Germany have a lot of different recipes. I have about ten recipes that I cook alternating. The one that I posted is one of my favorites, you are absolutely right – anything with bacon is really good 🙂

  4. Bryan Harp says:

    I love the German cabbage roll recipe in fact I like every recipe that I have seen and tried so far. It reminds me of Germany real food from Deutschland. I lived in Germany 4 years I was an Army dependent in high school. I can make my own Baueren Brot. I would like to find the recipe that uses the potato Baueren Brot.
    have a blessed day
    Bis Spater von Tennessee

    1. Thank you so much for this amazing comment. It made my day knowing that you like the recipes and that they remind you to your time in Germany. I hope you will continue to visit our blog and find many recipes you like. Liebe Grüße nach Tennessee

  5. Do you freeze them before or after you cook them?

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