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
German Cabbage Rolls
Ingredients
Shell
- 1 large head of white cabbage
- 1 tbsp. salt
- toothpicks
Filling
- 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
Sauce
- 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
Instructions
- 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.
Notes
Nutrition
Tip
Try this recipe with savoy cabbage instead of white cabbage for another delicious variation.
E says
This recipe looks amazing! I am so glad I found this web page!
Angela says
Thank you. I hope you will give it a try and let us know how it turned out.
Erin says
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!
Angela says
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!
Lorraine says
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?
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! 🙂
William says
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.
Angela says
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.
Mike says
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! ; )
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 🙂
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
Angela Schofield says
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
Gina says
Do you freeze them before or after you cook them?
Angela Schofield says
It is best to freeze them after you cook them.