These hearty German stuffed cabbage rolls (also known as Kohlrouladen) are filled with juicy ground beef, onions, and spices, then wrapped in tender cabbage leaves and baked in a tangy tomato sauce until bubbling and golden. It’s the kind of cozy, old-fashioned comfort food that warms you from the inside out and makes your kitchen smell amazing while it cooks!
Stuffed cabbage rolls are a beloved dish throughout Eastern Europe, but in Germany they’re known as Kohlrouladen. I first tried them when we were living in Germany during law school, served with buttery homemade Spaetzle and brown gravy, and I’ve been hooked ever since. Made with tender cabbage leaves, a flavorful beef filling, and a rich tomato-based sauce, my version of these cozy bundles is the definition of classic comfort food.
What I love most about this recipe is how it turns simple ingredients into something really special. It’s hearty, satisfying, and exactly the kind of traditional German recipe that’s been passed down for generations.
If you’re planning an Oktoberfest celebration or are as into German food as we are, you’ll also want to try Sauerbraten, German Cucumber Salad, German Potato Salad, and Red Cabbage (Rotkohl) to round out the meal.
Why We Love This Recipe
- It’s an authentic German favorite with cozy flavors that never go out of style.
- Simple ingredients, pantry-friendly, and surprisingly budget-conscious for how hearty it feels.
- Feeds a crowd and tastes even better the next day, making it perfect for leftovers or meal prep.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Green Cabbage – Big, sturdy leaves that soften just enough after boiling to wrap up the filling without tearing.
- Ground Beef – I like using 85% lean for flavor and juiciness, or go half-and-half with ground pork for a more traditional Kohlrouladen.
- Onion – Chopped for sweetness and depth in both the filling and the sauce.
- Garlic – Adds a savory boost to the meat filling and brightens up the tomato sauce.
- Egg – Helps bind the meat mixture so the rolls hold their shape.
- Breadcrumbs – Keep the filling tender and light; plain or seasoned both work.
- Caraway Seeds (Optional) – A classic German spice that adds subtle earthiness.
- Smoked Paprika – Gives the filling a warm, smoky depth.
- Salt & Pepper – Essential seasonings to balance and bring out the flavor.
- Olive Oil – Used for both browning the rolls and building flavor into the sauce.
- Tomato Sauce – The base of the braising liquid that everything simmers in.
- Diced Tomatoes – Add texture and brightness to the tomato sauce.
- Apple Cider Vinegar – A splash of acid that helps balance the richness of the dish.
- Brown Sugar – Adds just enough sweetness to round out the tomato sauce.
- Fresh Parsley – For a pop of color and freshness on top.
How to Make German Cabbage Rolls
- Prep oven and cabbage. Set your oven to 350°F so it’s ready once the rolls are assembled. Then bring a large pot of water to a boil, and carefully add the whole cabbage head. Boil until the outer leaves are soft enough to peel away. Remove about 12-14 leaves and set aside.
- Make filling. In a large bowl, mix ground beef with finely chopped onion, egg, breadcrumbs, and spices until everything is well combined.
- Put filling on the cabbage. Lay a cabbage leaf flat and trim down the thick stem at the base. Add about ⅓ cup of filling to the center.
- Make cabbage rolls. Fold in the sides and roll it up like a burrito.
- Brown rolls. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the rolls for 1–2 minutes per side until lightly browned. This adds flavor and helps them hold their shape but can be skipped if needed.
- Make sauce. In the same pan, heat another tablespoon of olive oil. Add the chopped onion and cook for 5 minutes, then stir in the garlic and sauté for 30 seconds. Add the tomato sauce, diced tomatoes, vinegar, brown sugar, salt, and pepper. Let simmer for about 10 minutes to develop the flavor.
- Assemble in the dish. Spoon a thin layer of sauce into the bottom of a 9×13-inch baking dish. Nestle the cabbage rolls in snugly.
- Add sauce and bake. Pour the remaining sauce over the top. Cover with foil and bake for 60–80 minutes, until the rolls are cooked through and tender.
- Serve. Sprinkle with fresh parsley and serve hot with spaetzle, mashed potatoes, or German red cabbage on the side.
Recipe FAQ’s
Yes – if they bake too long, the cabbage can get mushy and the filling may dry out. Bake just until the rolls are tender and cooked through.
This usually happens if the leaves haven’t been softened enough. Be sure to boil the cabbage long enough to loosen them, and trim the thick stem at the base so they fold easily.
You can! Brown gravy or a savory onion-broth mixture are common in some regions of Germany and just as delicious.
Absolutely. You can assemble them up to 2 days in advance, or fully bake and reheat them later. The flavor actually gets better overnight.
Store cooled rolls in an airtight container in the fridge for up to 4 days. Freeze either baked or unbaked in a freezer-safe dish for up to 3 months. Just thaw overnight in the fridge before reheating.
Tips for Success
- Reheat gently with a splash of broth or extra tomato sauce to keep everything moist and saucy.
- Boil the whole cabbage head just until the outer leaves are pliable, then peel them off one by one as they loosen – this helps prevent tearing.
- Trim the thick stem at the base of each cabbage leaf so they’re easier to roll up tightly without breaking.
- Sear the cabbage rolls before baking to lock in flavor and help them hold their shape in the sauce.
- Don’t overbake. Once the filling is cooked through and the cabbage is tender, they’re done.
Rolling Tips for Cabbage Leaves
Rolling cabbage rolls doesn’t have to be tricky! Start by boiling the whole head of cabbage until the outer leaves loosen – then peel them off gently, one at a time, as they soften. Use a sharp knife to trim down the thick stem at the base of each leaf so it folds easily without cracking. If a leaf tears, don’t stress – just patch it with a piece of an extra leaf and keep rolling. They don’t have to look perfect going in the dish to come out delicious.
Substitutions and Variations
- Use ground pork or a pork-beef mix for a more traditional flavor.
- Savoy cabbage is a great swap – softer leaves and easier to roll.
- Cooked rice or oats can replace breadcrumbs, and make it gluten-free.
- Swap the tomato sauce for brown gravy if you like a richer version.
More German Recipes You’ll Love
- Homemade Soft Pretzels with Mustard Cheese Dip
- Apfelstrudel (Apple Strudel)
- German Apple Cake with Streusel Topping
- Jägerschnitzel
- Sauerkraut and Sausages with Apples
German Cabbage Rolls
Ingredients
Cabbage Rolls
- 1 large head green cabbage (about 3 pounds)
- 1 pound ground beef (or ½ pound ground beef + ½ pound ground pork)
- 1/2 large onion chopped
- 2 cloves garlic minced
- 1 large egg
- 1/2 cup breadcrumbs
- 1 teaspoon caraway seeds (optional)
- 1 teaspoon kosher salt
- 1/2 teapsoon smoked paprika
- 1/2 teaspoon black pepper
- 1 Tablespoon olive oil
Sauce
- 1 Tablespoon olive oil
- 1/2 large onion chopped
- 2 cloves garlic minced
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 Tablespoon apple cider vinegar
- 1 1/2 Tablespoon brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F.
- Bring a large pot of water to a boil, then carefully add the whole cabbage head and boil until the outer leaves are soft enough to peel away. Remove about 12-14 leaves and set aside.1 large head green cabbage
- In a large bowl, mix ground beef with finely chopped onion, garlic, egg, breadcrumbs, caraway seeds, salt, smoked paprika, and pepper until everything is well combined.1 pound ground beef, ½ large onion, 2 cloves garlic, 1 large egg, ½ cup breadcrumbs, 1 teaspoon caraway seeds, 1 teaspoon kosher salt, ½ teapsoon smoked paprika, ½ teaspoon black pepper
- Lay out each cabbage leaf, trim the thick stem at the base, and spoon about ⅓ cup of the the meat filling into the center of each leaf. Fold in the sides and roll it up tight like a burrito.
- Heat oil or butter in a pan over medium heat and brown the rolls on all sides for 1-2 minutes per side. This step adds flavor, helps them hold their shape, and speeds up the bake time a bit, but can be skipped if needed. Transfer to a plate and set aside.1 Tablespoon olive oil
- In the same pan, heat a drizzle of olive oil over medium-high heat. Add the onions and saute for about 5 minutes until softened. Add the garlic and saute for another 30 seconds. Stir in the tomato sauce, diced tomatoes, vinegar, brown sugar, salt, and pepper. Reduce the heat to medium-low and let it simmer for 10 minutes to blend the flavors.1 Tablespoon olive oil, ½ large onion, 2 cloves garlic, 1 (15-ounce) can tomato sauce, 1 (14.5-ounce) can diced tomatoes, 1 Tablespoon apple cider vinegar, 1 ½ Tablespoon brown sugar, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- To assemble, spoon a thin layer of sauce into the bottom of a 9×13-inch pan. Nestle the cabbage rolls into the sauce, then pour the remaining sauce over the top. Cover with foil and bake for 60-80 minutes, until everything is hot and cooked through.
- Sprinkle with fresh parsley and serve hot with spaetzle, mashed potatoes, or German red cabbage on the side.
Notes
- Trim thick stem ends for easier rolling.
- Patch torn leaves with extras if needed.
- Brown rolls before baking for added flavor and structure.
- Reheat with broth or sauce to keep them moist.
Storage
- Store: Refrigerate in an airtight container for up to 4 days.
- Freeze: Freeze baked or unbaked with sauce for up to 3 months.
- Reheat: Cover and warm in a 350°F oven with a splash of broth or sauce.
- Make Ahead: Assemble 1–2 days ahead and bake when ready.
Sounds like a winner! Thanks, Amy!
We love it Becky! You will have to try it!
Good and so easy! Thank you!
Thank you so much Alison!