Authentic German Cabbage Rolls (Kohlrouladen)

This is one of my favorite recipes, deeply ingrained in my childhood memories. German cabbage rolls stuffed with ground beef and served with a delicious sauce. Let me show you how to make these from scratch.

You can use green or white cabbage, or savoy cabbage leaves to wrap your seasoned, ground meat filling. The filling has a similar texture to Frikadellen (German meatballs).

Cabbage Rolls in German

The most common name in Germany for cabbage rolls is Kohlrouladen. They are also known as Kohlrollen (cabbage rolls), Krautwurst (cabbage sausage), or Krautwickel (cabbage wrap). In Austria, they are also known as Gefülltes Kraut (stuffed cabbage).

There are two names for cabbage in Germany "Kohl" and "Kraut" and they are used synonymously. "Rouladen" comes from the French and refers to the rolled nature of the dish. Another famous dish is Rinderrouladen - German beef rolls.

Here is how you pronounce Kohlrouladen:

How to make German Cabbage Rolls

This simple German cabbage roll recipe uses ground beef for the filling and caramelized onions as a base for the sauce. This stuffed cabbage dish is made without a tomato sauce, which is often served with cabbage rolls in Eastern Europe.

Key Ingredients:

(Make sure to check the recipe card for a full list of ingredients and quantities)

for the cabbage rolls

• bread roll and egg (this will make the mixture nice and fluffy. Use a white crusty roll or baguette)
• cabbage (I used white cabbage, but you can also use green or savoy cabbage. Pick a large head of cabbage, as large leaves are easier to fill).
• ground beef (old-fashioned cabbage rolls use a mixture of ground pork and beef but that is a little greasier)
• seasonings: mustard (affiliate link), sweet paprika powder, marjoram (affiliate link), salt and pepper

For the sauce

• onion, carrots,
• beef stock
• brown sugar, thyme, bay leaves, 1 teaspoon white wine vinegar

Kohlrouladen Recipe steps:

Slice the bread rolls into small pieces and soak them in warm water. Remove and then squeeze them out very well, to draw out the moisture. Otherwise, your filling might end up being too wet.

Place the ground beef into a large bowl. Add the bread pulp, egg, mustard (affiliate link), sweet paprika, marjoram (affiliate link), salt, and pepper. Knead the ingredients with your hands until combined.

Remove eight large outer leaves from your cabbage head. Although, the exact quantity depends on the size of your cabbage. (See below for ideas on what you use the leftover cabbage for.)

Heat a large pot with water and bring to a boil. Place the cabbage leaves in the water for approximately 2-3 minutes to soften. Then remove them from a pot and dry them on a kitchen towel. Do not blanch them for too long, as otherwise, the cabbage leaves will fall apart.

Remove the thick stem of the cabbage leaves. Divide the beef mixture into eight equal portions. Lay a cabbage leaf flat and place one portion of the filling into the center of the leaf. Fold in the sides and roll the cabbage up. Secure the cabbage leaves with kitchen yarn, so they don't unwrap while cooking.

In a large pot, head up the oil and sear the cabbage rolls on high heat on all sides.

Remove the cabbage rolls and fry the onions and carrots, in the same pot, on medium heat until the onions are translucent. Add the brown sugar and continue to cook until the onions and carrots caramelize. Add the tomato paste and fry for a minute before pouring in the beef broth/stock and adding the thyme.

Place the cabbage rolls back into the saucepan and cover the pot with a lid. Cook for approximately 45 minutes on a low heat.

Remove the cabbage rolls from the pan. Bring the remaining liquid to a boil until it reduces to a brown gravy. You can thicken the sauce with cornstarch if desired. Season with salt and pepper to taste.

Recipe variations

You will find many different German recipes for cabbage rolls. You can adjust the recipe to your liking. Here are some variations

• add some rice to the beef mixture. This will cook then together with the meat.
• mix the ground beef with some sauerkraut for a sweet and sour filling.
• you can also add some bacon into the sauce or the filling for a smoky taste.
• to serve the cabbage rolls with white sauce, add cream to the sauce at the end.

Sides for Cabbage Rolls

These stuffed cabbage rolls go with anything that can soak up the yummy sauce. Potatoes (boiled or mashed), spaetzle or potato or bread dumplings. Rice is also a tasty option. Serve other boiled vegetables on a side such as green beans or carrots.

Storage Instructions

These traditional cabbage rolls can be kept in the fridge for up to three days. They are also great for freezing. Reheat in the oven, on the stove or microwave.

How to use the leftover cabbage

Use the leftover cabbage to make another cabbage side dish such as creamed cabbage, cabbage soup, or this bratwurst casserole.

Recipe