This cabbage rolls recipe is SO German. Stuffed with meat and served with a brown gravy, this really is a family favorite ... a great German food!
These "Kohlrouladen" are the ones I grew up with. Meat and just meat fills these.
No tomato sauce to dilute the great meat/cabbage flavours!
Just great cabbage taste with a wonderful gravy!
The number of cabbage rolls you make will be dependent on the size and shape of the cabbage.
I make a large amount of meat mixture so that I'll have enough, just in case I get extra leaves.
Any extra meat is then cooked as hamburgers or meat balls.
Check below the recipe for detailed help and pictures.
It'll show how easy it is to make this very traditional German cabbage rolls recipe!
The only really tricky part in making this cabbage rolls recipe is the process of removing the leaves from the raw cabbage head.
There is a trick to this. Put the cabbage head into a large pot of water and fill with water until the cabbage is submerged. This helps you estimate how much water to use so that the boiling water won't spill over once you add the cabbage.
Remove cabbage and put water on to boil. Meanwhile carefully cut out the center core of the cabbage so that the leaves will loosen easily once boiled.
Carefully put the cabbage into the water and let boil gently for about 10 minutes. You should be able to loosen the leaves, one after the other and remove from the pot. Set leaves aside until you have removed as many leaves as you need.
Once the leaves have cooled, turn over so that the thick vein is on top. Using a sharp knife, cut the thickened vein away to make the vein and leaf the same thickness.
The filling for this cabbage rolls recipe is the basic meatloaf mixture.
I use half beef and half pork. The pork will help keep the meat filling moist with the long cooking time needed.
Check the meat filling before using by putting a small amount (about 1 tsp) on a plate in the microwave and cooking about 1 minute until done. Cool and taste and re-season if necessary.
You really want a very well spiced/seasoned meat filling -- nothing bland fits here!
Add about 1 heaping tbsp of meat filling to the "veined" end.
Start rolling up tightly, tucking in the sides and then fasten with a wooden toothpick.
From here on, follow the recipe for cooking this most traditional, authentic, pure German recipe!
Want nutritional information for a recipe? Copy and paste the ingredient list and the number of servings into Calorie Count. It will give you an approximate calculation.
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Cabbage Rolls Recipe
"Just like Oma's"
Recommended by Chef Glenn
"Sehr Gut, Gerhild!
Your Quick Fix Soups e-book is wonderful. My Swiss wife is going to love the soups that I make for her with your recipes. She already loves my soups, but your e-book will greatly expand the variety
Thank you for making the recipes easy to follow and see with the beautiful photos. The extra tips and options that you give after each recipe are very helpful. Thanks for the printable recipe cards, too!"
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Here's what some of my fans say:
Joy B: Our family always used white vinegar instead of lemon juice, and added paprika ... but I think I'd like this version better!
Alice D: Every time I make these I always have to make 3 times as much! Our friends always want some so it never goes to waste.
Lori S: This is the best split pea soup I ever made! It disappeared faster than any other soup I have made. It is so easy to prepare the night before an throw together before I leave for work, I will definitely use it often!
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