Kohlrouladen: German Stuffed Cabbage Rolls
A traditional recipe for German stuffed cabbage rolls (kohlrouladen) provides a foundation for personalized spice variations.
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Instructions
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Start boiling a large pot of salted water.
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Prepare the cabbage by peeling old leaves, then cutting out the stem to create a cone-shaped hole.
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Place the cabbage in the boiling water, simmer for 8-10 minutes, then remove and let cool slightly.
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Carefully peel 10-12 outer leaves, cutting out the hard stem and partially trimming the thickest vein to make them pliable. Re-simmer the cabbage head if more leaves are needed.
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Combine ground beef with egg, breadcrumbs, paprika, marjoram, salt, and pepper; mix just until incorporated.
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Form 10-12 meat rolls, each about 1/4 cup and 2 inches long.
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Place one meat roll on each cabbage leaf, fold the bottom, then the sides, and roll tightly like a burrito.
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Tie each finished cabbage roll with kitchen string and set aside.
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Brown diced bacon in a large saucepan or Dutch oven for about 6 minutes, then remove the bacon bits and drain for garnish.
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In the remaining bacon fat, brown the tied cabbage rolls on all sides for a total of 6 minutes.
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Add beef broth to cover the pan to a 1/4 inch depth, then cover and simmer for 40-50 minutes, adding more broth as needed to maintain liquid level.
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Transfer the cooked rolls to a serving dish, snip the strings, and keep warm.
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In a small bowl, whisk 1/4 cup cold water with cornstarch to create a slurry.
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Add the cornstarch slurry to the pot juices one tablespoon at a time, bringing to a boil and stirring constantly until the sauce thickens.
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Pour the sauce over the cabbage rolls and garnish with the reserved bacon bits before serving.