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Kohlrouladen (German Cabbage Rolls)

German · Dinner · Medium

Kohlrouladen (German Cabbage Rolls)

Total
1 hr 40 min
Prep
35 min
Serves
4
Calories
490
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Tender cabbage wraps beef and pork in these German rolls, gently braised in broth and finished with a light gravy rather than tomato sauce.

Soft cabbage leaves hold a savory meat filling in Kohlrouladen (German Cabbage Rolls). Browning the bundles before braising gives the outer leaves a toasted sweetness, while the covered pot keeps the meat moist all the way to the center.

For this version from Germany, choose a large cabbage with flexible outer leaves. Shave the thick rib flat instead of cutting away the whole stem, which leaves a stronger wrapper and keeps the filling neatly enclosed.

SavoryHeartyRichComfort FoodMake AheadNut-freeHigh-protein

Method

  1. Core the cabbage and lower it into a large pot of simmering water. Cook for , carefully loosening and removing eight large leaves as they soften. Drain the leaves and shave their thick ribs flat; save the unused cabbage for another meal.

  2. Soak breadcrumbs in milk, then mix with ground beef, ground pork, egg, onion, mustard, salt and pepper. Divide into eight portions.

  3. Put a portion near the base of each leaf, fold in the sides and roll tightly. Tie with kitchen twine to hold the bundles closed.

  4. Heat the vegetable oil in a wide Dutch oven over medium heat. Brown the rolls for , turning carefully. Add caraway seeds and beef broth, cover and simmer over low heat for , until the cabbage is tender and the filling reaches 160°F.

  5. Transfer the rolls to a platter and remove the twine. Mix cornstarch with water, stir into the cooking liquid and simmer for until lightly thickened. Spoon the gravy over the rolls.

Forkue tips

  • Savoy cabbage is a useful substitute; its crinkled leaves are flexible and may soften more quickly during blanching.

Storing and reheating

Refrigerate in the gravy for 3 days or freeze for 2 months. Thaw overnight in the fridge and reheat covered in a low oven or gently on the stove.

Kitchen gear

Large potTop picks on AmazonDutch ovenTop picks on AmazonKitchen twineTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

490Calories
34gProtein
26gCarbs
28gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Kohlrouladen (German Cabbage Rolls): FAQ

Do German cabbage rolls contain rice?

Many German versions use soaked bread or breadcrumbs to soften the filling. Rice-filled rolls are common in other traditions, but this filling is bound with bread and egg.

Why do the cabbage leaves split?

They may be too firm or the central rib may still be thick. Blanch until flexible and shave the rib nearly level with the leaf before rolling.

How do I store and reheat Kohlrouladen (German Cabbage Rolls)?

Refrigerate in the gravy for 3 days or freeze for 2 months. Thaw overnight in the fridge and reheat covered in a low oven or gently on the stove.

How long does Kohlrouladen (German Cabbage Rolls) take?

About 1 hr 40 min in total: 35 min prep and 1 hr 5 min cooking.

What do I need to make Kohlrouladen (German Cabbage Rolls)?

The key ingredients are green cabbage, ground beef, ground pork, egg, breadcrumbs and milk, plus pantry basics.

Any tips for Kohlrouladen (German Cabbage Rolls)?

Savoy cabbage is a useful substitute; its crinkled leaves are flexible and may soften more quickly during blanching.

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