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 rice. No tomato sauce to dilute the great meat/cabbage flavours! Just great cabbage taste with a wonderful gravy!
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! There are several ways to separate those leaves from the cabbage. For me, I just use my big stock pot.
I have to admit that when I make soups, even following my own recipes, I usually double, triple, or even quadruple the recipe!
Because we love soups! And, because they're so wunderbar, hubby LOVES leftovers.
So, I need and use a HUGE stock pot for this. It's easily the most used pot in my kitchen.
In fact, with it's high sides, I often use it when I'm browning meat in order to minimize the splattering all over my stove. Multi-purpose. Perfect for me! Just think how many rouladen or cabbage rolls you can braise in here!
Click the photo for more info ...
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Oma's German Cabbage Rolls Recipe ❤️
1 medium to large head green cabbage (about 3 lb)
1 lb ground lean beef
1 lb ground pork
1 small onion, finely chopped
½ cup bread crumbs
1 tsp salt
1 tsp Montreal steak spice (optional ... see hints below!)
Prepare cabbage head by removing the stalk. Cook head in a large pot of
boiling, salted water for about 10 minutes until the leaves loosen.
Remove leaves. (Use remainder of cabbage for another meal.)
Prepare meat mixture by mixing together the beef, pork, eggs, onion, bread crumbs, salt, steak spice and pepper.
Put about 1 heaping Tbsp meat mixture on end of cabbage leaf. Roll up
tightly, tucking in sides. Fasten with a wooden toothpick.
large saucepan, over high heat, add oil and butter. In batches,
carefully brown cabbage rolls on all sides. When all have been browned,
return all cabbage rolls to pan and add beef broth so that the liquid
almost covers the rolls.
Simmer gently for about 1 hour.
Carefully remove cabbage rolls unto a platter, removing the toothpicks. Keep rolls warm while you make the gravy.
Mix corn starch with a bit of cold water. Add as much as needed to the
liquid in the saucepan until it is the desired consistency. Season with
salt and pepper if needed.
Serve cabbage rolls with potatoes (boiled or mashed) and a green salad on the side.
I like adding Montreal Steak Spice for just a bit added kick ... a totally non-German addition.
Use additional seasonings as preferred, such as nutmeg, Maggi, caraway seeds, paprika, thyme ... :)
Cabbage Rolls Recipe Tips:
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 meatballs.
1. How to remove the leaves ...
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
Remove cabbage and put water on to boil.
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.
2. Trim the thick veins ...
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.
3. Prepare meat filling ...
The filling for this cabbage rolls recipe is the basic meatloaf
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
Cool and taste and re-season if necessary.
4. Stuff the leaves ...
You really want a very
well spiced/seasoned meat filling -- nothing bland fits here!
about 1 heaping Tbsp of meat filling to the "veined" end.
rolling up tightly, tucking in the sides and then fasten with a wooden
From here on, follow the recipe for cooking this most traditional, authentic, pure German recipe!
My Cabbage Roll Story ...
I had always thought cabbage rolls were a nuisance to make, and even though I loved them, I haven't made them in years. That is, until I was having company and they wanted to taste real German cabbage rolls.
Never turning down a challenge, I researched recipes and methods, and returned to the one my Mutti used to make. And surprise! It really wasn't that difficult. And best of all, I made lots so there were leftovers for us to enjoy the next day!
I know! I know! The Montreal Steak Spice is NOT German!!!! It's my OWN addition.
To give a bit of a kick to the filling, I season the meat with Montreal Steak Spice -- any similar seasoned salt will do. Or, just omit this!
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Oma's Cookbooks (downloadable & print)
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Words to the Wise
"Hope deferred makes the heart sick, but a dream fulfilled is a tree of life."
Gerhild’s Just Like Oma website has always been a go-to when I’m searching for German recipes that taste like home, so I’m absolutely delighted that her fabulous recipes have been captured in book form.
This beautiful cookbook is loaded with regional recipes and mouthwatering photographs.
Best of all, there are tips to insure that your dishes taste just like Oma’s. German Meals at Oma's is destined to be a kitchen essential for all German-American kitchens
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