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–+ servings
German cabbage rolls with boiled potatoes on a white plate with fork.

Traditional German Cabbage Rolls in Brown Gravy

Angela Schofield
Tasty & versatile, German cabbage rolls are perfect for cozy dinners or party appetizers. Try this recipe for a delicious, easy-to-prep meal!
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Entrees
Cuisine German
Servings 16
Calories 344 kcal

Equipment

  • 1 large pot with lid
  • 16 toothpicks or small skewers
  • kitchen tongues or two forks
  • cooking spoon or spatula

Ingredients

Shell

  • 1 large head of white cabbage
  • 1 tbsp. salt

Filling

  • 2 pounds ground beef
  • 1 onion
  • 4 oz. bacon
  • 2 slices bread
  • ½ cup warm milk
  • 2 eggs
  • 1 tbsp. coarse Kosher salt
  • 1 tsp. pepper
  • 2 tbsp. mustard
  • 1 tbsp. garlic paste
  • 1 tsp. paprika powder
  • 1 tsp. marjoram
  • ½ cup bread crumbs

Sauce

  • 2 tbsp. clarified butter or 1 tbsp. butter plus 1 tbsp. neutral vegetable oil
  • 2 cups beef broth
  • 1 tsp. caraway seeds
  • 2 tbsp. corn starch
  • 4 tbsp. water
  • 1 cup heavy whipping cream
  • salt and pepper to taste

Instructions
 

  • Cut the core out of the cabbage, remove the outer layer of leaves, and discard. Peel off 16–18 large leaves. (Use the blanching or microwave method; see blog post for an in-depth description.)
  • Break the bread slices into a small bowl and cover them with warm milk.
  • Then peel and cube the onion, and slice the bacon finely. Set both aside.
  • Add the ground meat to a large bowl, and then add the eggs, pepper, salt, ground marjoram, paprika powder, mustard, garlic paste, and the onion cubes.
  • Squeeze the excess milk from the bread and add the bread to the other ingredients. Discard the milk or use it for other dishes.
  • Mix everything briefly, then add the bread crumbs and knead with your hands until everything is well combined. Then shape small oblong patties.
  • Wrap each meat patty into a soft cabbage leaf and secure the ends with a toothpick.
  • Heat the clarified butter or the butter plus oil on medium-high heat. Add the bacon and brown for a couple of minutes.
  • Add the cabbage rolls and brown on all sides.
  • Add broth and caraway seeds, and simmer covered for about 10-20 minutes. Remove the cabbage rolls from the pot and set them aside.
  • Mix cold water with corn starch and add it to the pot along with the heavy cream. Bring to a light simmer, and season with salt and pepper to taste.
  • Place the cabbage rolls back into the pot and allow them to simmer, covered, in the sauce for 10 additional minutes.

Notes

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

Yield: 1 cabbage rollCalories: 344kcalCarbohydrates: 12gProtein: 14gFat: 27gFiber: 2gSugar: 3gNet Carbohydrates: 9g