German Cabbage Rolls
Classic German stuffed cabbage rolls (Kohlrouladen) made with tender cabbage leaves, juicy beef filling, and a rich tomato sauce. Cozy, hearty, and perfect for a traditional German meal.
Servings: 6 servings
Ingredients
Cabbage Rolls
- 1 large head green cabbage (about 3 pounds)
- 1 pound ground beef (or 1/2 pound ground beef + 1/2 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, 1/2 large onion, 2 cloves garlic, 1 large egg, 1/2 cup breadcrumbs, 1 teaspoon caraway seeds, 1 teaspoon kosher salt, 1/2 teapsoon smoked paprika, 1/2 teaspoon black pepper
- Lay out each cabbage leaf, trim the thick stem at the base, and spoon about 1/3 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, 1/2 large onion, 2 cloves garlic, 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
- To assemble, spoon a thin layer of sauce into the bottom of a 9x13-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.
Nutrition
Calories: 356kcal | Carbohydrates: 24g | Protein: 18g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 749mg | Potassium: 637mg | Fiber: 6g | Sugar: 11g | Vitamin A: 289IU | Vitamin C: 78mg | Calcium: 132mg | Iron: 3mg
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