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Delicious Kohlrouladen, German stuffed cabbage rolls filled with meat and spices.

Kohlrouladen

Kohlrouladen (German Stuffed Cabbage Rolls) are hearty rolls made with tender cabbage leaves wrapped around a savory filling, simmered in a cozy sauce.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 320
Ingredients Method Notes

Ingredients
  

Cabbage and Filling
  • 1 large head Green cabbage Choose a heavy cabbage with flexible outer leaves.
  • 1.5 pounds Ground beef You can also use ground pork or turkey.
  • 1 cup Cooked rice or soaked breadcrumbs Used for tenderness.
  • 1 small Onion, finely chopped
  • 1 Egg Helps bind the filling.
  • to taste Salt, pepper, and paprika Season according to preference.
Cooking Liquid
  • 2 cups Beef broth
  • 2 tablespoons Tomato paste or crushed tomatoes Adjust for more tomato flavor if desired.
  • 1 splash Vinegar or lemon juice Optional for enhancing sauce flavor.

Method
 

Preparation
  1. Soften the cabbage leaves by bringing a large pot of water to a gentle boil. Cut the core out of the cabbage, lower the head into the water, and boil for a few minutes until outer leaves loosen. Remove them with tongs and set aside to cool, repeating until you have 10 to 12 good leaves.
  2. In a bowl, mix the ground beef, onion, egg, rice or breadcrumbs, salt, pepper, and paprika. Combine until just mixed; do not overmix.
  3. Trim any thick ribs on the cabbage leaves for easier rolling. Place a mound of filling near the bottom of a leaf, fold the sides in, and roll up like a burrito.
Cooking
  1. Optional: Sear the rolls in oil in a large pot or deep pan until lightly browned on a couple of sides for added flavor.
  2. In the same pot, stir together the beef broth and tomato paste, then pour around the rolls—avoiding direct pour on top. Cover and simmer gently for 60 to 75 minutes until the meat is cooked and the cabbage is tender.
  3. Taste and adjust the seasoning. Add a splash of vinegar or lemon if the sauce tastes flat, and serve hot with extra sauce spooned over.

Notes

To store, keep in an airtight container with plenty of sauce in the fridge for about 3 to 4 days. They can also be frozen for up to 2 to 3 months. Reheat gently on the stove with a splash of broth if needed.