Description
Traditional German Cabbage Rolls (Kohlrouladen) feature tender cabbage leaves stuffed with a seasoned ground meat mixture, simmered in a rich and tangy tomato sauce. This comforting dish is perfect for family dinners and pairs wonderfully with spaetzle, mashed potatoes, or German red cabbage.
Ingredients
Scale
Cabbage Rolls
- 1 large head green cabbage (about 3 pounds)
- 1 pound ground beef (or ½ pound ground beef + ½ pound ground pork)
- ½ large onion, chopped
- 2 cloves garlic, minced
- 1 large egg
- ½ cup breadcrumbs
- 1 teaspoon caraway seeds (optional)
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 Tablespoon olive oil
Sauce
- 1 Tablespoon olive oil
- ½ 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 ½ Tablespoons brown sugar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the cabbage rolls.
- Prepare cabbage leaves: Bring a large pot of water to boil, 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 for rolling.
- Make the filling: In a large bowl, combine the ground beef (or beef and pork), finely chopped onion, minced garlic, egg, breadcrumbs, caraway seeds (if using), salt, smoked paprika, and black pepper. Mix thoroughly until evenly combined.
- Roll the cabbage: Lay out each cabbage leaf and trim the thick stem at the base for easier rolling. Spoon about ⅓ cup of the meat filling into the center of each leaf. Fold in the sides and roll tightly like a burrito, ensuring the filling is securely enclosed.
- Brown the rolls: Heat 1 tablespoon olive oil in a pan over medium heat. Brown the cabbage rolls on all sides for 1-2 minutes per side to enhance flavor and help maintain their shape during baking. This step is optional but recommended. Remove rolls and set aside.
- Prepare the sauce: In the same pan, add a drizzle of olive oil and heat over medium-high. Sauté the chopped onion for about 5 minutes until softened, then add minced garlic and cook for 30 seconds more. Stir in tomato sauce, diced tomatoes, apple cider vinegar, brown sugar, salt, and pepper. Lower heat to medium-low and let the sauce simmer for 10 minutes to meld the flavors.
- Assemble and bake: Spoon a thin layer of the prepared sauce into the bottom of a 9×13-inch baking dish. Arrange the browned cabbage rolls snugly in the pan, then pour the remaining sauce evenly over the top. Cover with foil and bake for 60-80 minutes until the rolls are fully cooked and heated through.
- Serve: Sprinkle freshly chopped parsley over the cabbage rolls before serving. Enjoy hot with traditional sides like spaetzle, mashed potatoes, or German red cabbage.
Notes
- Trim thick stem ends on cabbage leaves for easier rolling.
- Patch any torn leaves with extras to prevent filling from spilling out.
- Browning the rolls before baking enhances flavor and helps them hold their shape.
- Reheat leftovers with a bit of broth or sauce to keep the rolls moist and tender.
