German Cabbage Rolls (Kohlrouladen with Brown Sauce)
This is a non-fussy version of kohlrouladen! They're large savoy cabbage leaves wrapped around seasoned ground meat filling, and then slow cooked in a souce. My version is a bit easier to make, a bit more flexible, but still mostly traditional German, with a little Central European character. It's the perfect one pot family dinner in fall or winter, a true old fashioned comfort food!
Kohlrouladen is traditional German dish that has been enjoyed in family kitchens for generations. German versions often use fresh cabbage leaves filled with seasoned ground meat and soaked bread, then braised in a brown gravy (but my version comes out more like a sauce, so there's more of it, which we prefer!). Serve this German cabbage rolls with mashed potatoes or a slice of homemade bread, and you have a heartly meal sorted.
If you enjoy traditional German comfort food, try serving these cabbage rolls with traditional german savoy cabbage and potatoes (wirsing untereinander). You can also make traditional german hackbraten (better than classic meatloaf) for a hearty meat dinner.
Quick Look
- Method: Blanch the cabbage leaves, prepare the meat filling, roll the cabbage, and simmer everything in the brown sauce in one pot.
- Hands-on time: About 30-40 minutes.
- Plan ahead: Prepare the cabbage rolls a day ahead and refrigerate them with the sauce. Reheat gently before serving.
- Yield: About 8-10 cabbage rolls, with some extra meat filling for the sauce.
- How I serve it: Serve warm with mashed potatoes, boiled potatoes, or homemade bread dumplings to soak up the sauce.
Summarize & Adapt This Recipe On:
Jump to:
- Quick Look
- Summarize & Adapt This Recipe On:
- Important Ingredients
- Substitutions & Variations
- How to Make German Cabbage Rolls (Kohlrouladen with Brown Sauce)
- Recipe Timeline
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store German Cabbage Rolls (Kohlrouladen with Brown Sauce)
- Other Delicious Family Dinner Recipes
- German Cabbage Rolls (Kohlrouladen with Brown Sauce)
- Other European Cuisine Recipes You'll Love
- Traditional German Savoy Cabbage and Potatoes (Wirsing untereinander)
- German Apple Streusel Cake (Apfelstreuselkuchen)
- Fresh Milled Einkorn Fruit Dumplings (Plum or Apricot)
Important Ingredients
- savoy cabbage are easier to wrap around the meat filling.
- ground beef and pork gives the cabbage rolls a hearty filling with plenty of flavor.
- stale bread and milk helps keep the meat filling tender and moist as it cooks.
- onion adds flavor to both the meat filling and the brown sauce.
- dijon mustard gives the meat mixture a little tang and helps bring the seasonings together.
- marjoram, paprika, and caraway add traditional German-inspired flavor to the filling.
- smoked bacon or pancetta adds a smoky, savory taste to the brown sauce.
- sauerkraut brings a mild tang that balances the richness of the meat and gravy.
- tomato paste and flour help build the flavor and give the brown sauce its rich texture.
- broth forms the base of the sauce and keeps the cabbage rolls moist as they simmer.
See recipe card for quantities.
Substitutions & Variations
- You can use regular green cabbage if Savoy cabbage isn't available. The leaves may need a little extra blanching time to soften.
- If you don't have stale bread, don't worry about it and just use fresh bread, you'll be good!
- You can use whichever smoked bacon or pancetta you have available. You can leave it out if needed, although the sauce will be a bit less indulgent that way.
- You can use chopped Savoy cabbage or regular green cabbage if you don't have sauerkraut. You can also add a little extra sauerkraut if you have some extra to use up.
- For seasonings, you can use thyme, a little nutmeg, or your favorite all-purpose seasoning instead, not having the exact seasonings won't break this dish!
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How to Make German Cabbage Rolls (Kohlrouladen with Brown Sauce)
Step 1: Prepare one large pot (or a dutch oven), well only need one for everything. Carefully separate 8-10 large outer leaves from the Savoy cabbage. Blanch them in boiling salted water for 2-3 minutes, until flexible (Image 1). Drain, cool slightly, and trim down the thick central ribs. Save the remaining raw cabbage for the next recipe.
Step 2: Soak the torn bread in milk for 10 minutes, then gently squeeze out any excess liquid. Meanwhile, sauté the chopped onion in 1 teaspoon of fat of your choice (I like to use olive oil) until soft (Image 2). In a mixing bowl, combine the bread and sauteed onion with the ground meat, egg, mustard, and seasonings. Mix well.
Step 3: Place one portion of filling (about 3-4 tbsp) onto each cabbage leaf (Image 3), fold in the sides, and roll tightly. Secure with one toothpick that goes through it. I usually make 8-10 rolls, and still have quite a bit of filling leftover, which is fine: we'll mix it into the sauce later! Leave the rolls for now.
Step 4: Heat 1 tablespoon of your fat of choice in the same pot you sauteed the onion previously. Add the bacon or pancetta and cook it for 3-4 minutes, just to sear it a little. Add the remaining onion and cook until soft. Stir in the tomato paste, then the flour. Gradually add the broth, scraping up the browned bits from the bottom. Add the sauerkraut* and a bay leaf (Image 4).
Step 5: Put the cabbage rolls into the pot (Image 5). The liquid should reach at least halfway up the rolls (add more broth if needed). Cover and simmer for 45-60 minutes, until the filling reaches 160°F (71°C).
Step 6: Taste test the sauce and add more salt or pepper if you want to (Image 6). Serve warm with mashed potatoes, boiled potatoes, or homemade bread dumplings!
Hint: Blanch the cabbage leaves until they're flexible before filling them. This makes them easier to fold around the meat without tearing. If the center ribs are too thick, carefully trim them down with a knife so the leaves roll more easily.
Recipe Timeline
- Prep time: 30-40 minutes
- Cook time: 45-60 minutes
- Total time: 1 hour 15 minutes to 1 hour 40 minutes
- Servings: 4-5 servings
💭Crucial Success Tips
- Choose large outer leaves. Savoy cabbage is naturally softer than white cabbage, but you still need leaves large enough to wrap securely around the filling.
- Keep the heat low. A gentle simmer prevents the rolls from falling apart.
Recipe FAQs
Yes! You can prepare the cabbage rolls and sauce a day ahead, then refrigerate them in a covered container. Reheat them gently in a covered pot until they're hot all the way through. The flavors have more time to come together, making this a helpful option for busy family dinners.
Yes, regular green cabbage works well. Its leaves are often a little firmer, so you may need to blanch them longer before rolling. Check that the leaves are flexible enough to fold without cracking.
The cabbage should be tender, and the meat filling should reach an internal temperature of 160°F (71°C) for a ground beef and pork mixture. Check the temperature in the center of a roll using a food thermometer. If needed, continue simmering until the filling reaches the recommended temperature.
How To Store German Cabbage Rolls (Kohlrouladen with Brown Sauce)
Let the cabbage rolls cool slightly, then transfer them with the brown sauce to an airtight container. Refrigerate within two hours of cooking and enjoy within 3-4 days.
Allow the rolls and sauce to cool, then place them in a freezer-safe container. Store for up to 3 months for the best quality. Freeze them with enough sauce to help keep the filling moist during reheating.
Other Delicious Family Dinner Recipes
- German Cabbage Rolls (Kohlrouladen with Brown Sauce)
- Sourdough Scarpaccia (Tuscan Zucchini Tart)
- Neapolitan-Style Sourdough Pizza Dough
- Sourdough Semolina Pizza Dough (Crispy, Chewy, and Full of Flavor)
If you tried these german cabbage rolls (kohlrouladen with brown sauce) or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
German Cabbage Rolls (Kohlrouladen with Brown Sauce)
Ingredients
For the cabbage rolls
- 1 large Savoy cabbage approximately 900-1,400 g / 2-3 lb; you'll need 8-10 outer leaves, so that's why large head is recommended
- 450 g 1 lb ground beef
- 225 g ½ lb ground pork
- 60 g 2 small slices stale bread (sourdough or regular)
- 80 ml ⅓ cup milk
- 1 small onion approximately 100 g, finely chopped
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon dried marjoram
- ½ teaspoon sweet paprika
- ¼ teaspoon ground caraway seeds
- 1¼ teaspoons approximately 7 g fine salt
- ½ teaspoon black pepper
- 1 teaspoon butter or lard or olive oil
For the sauce
- 1 tablespoon butter or lard or olive oil
- 75 g 2½ oz smoked bacon or pancetta, diced
- 1 small onion finely chopped
- 100 g approximately ½ cup sauerkraut, drained and roughly chopped. You can add more if you wish to!
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 800 -1000 ml broth of any kind
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Prepare one large pot (or a dutch oven), well only need one for everything. Carefully separate 8-10 large outer leaves from the Savoy cabbage. Blanch them in boiling salted water for 2-3 minutes, until flexible. Drain, cool slightly, and trim down the thick central ribs. Save the remaining raw cabbage for the next recipe.
- Soak the torn bread in milk for 10 minutes, then gently squeeze out any excess liquid. Meanwhile, sauté the chopped onion in 1 teaspoon of fat of your choice (I like to use olive oil) until soft. In a mixing bowl, combine the bread and sauteed onion with the ground meat, egg, mustard, and seasonings. Mix well.
- Place one portion of filling (about 3-4 tbsp) onto each cabbage leaf, fold in the sides, and roll tightly. Secure with one toothpick that goes through it. I usually make 8-10 rolls, and still have quite a bit of filling leftover, which is fine: we'll mix it into the sauce later! Leave the rolls for now.
- Heat 1 tablespoon of your fat of choice in the same pot you sauteed the onion previously. Add the bacon or pancetta and cook it for 3-4 minutes, just to sear it a little. Add the remaining onion and cook until soft. Stir in the tomato paste, then the flour. Gradually add the broth, scraping up the browned bits from the bottom. Add the sauerkraut* and a bay leaf.
- Put the cabbage rolls into the pot. The liquid should reach at least halfway up the rolls (add more broth if needed). Cover and simmer for 45-60 minutes, until the filling reaches 160°F (71°C).
- Taste test the sauce and add more salt or pepper if you want to. Serve warm with mashed potatoes, boiled potatoes, or homemade bread dumplings!
Notes
- If you don't have all the spices on hand (like marjoram or caraway seeds), you can use different ones. You can add a bit of nutmeg to deepen the umami flavor for example, and if you truly don't do anything other than some kind of all purpose seasoning, it will work too! Dijon mustard and tomato paste already add a lot of flavor.
- The reason why I always say you can use "fat of choice" is because we all have different preferences for cooking fat, and for this dish, no fat flavor will make or break this dish. Although butter or lard is the traditional choice for this one, I prefer to use olive oil for most of my cooking and baking, so I'm using it here too.
- *If you don't have sauerkraut on hand, you can use the remaining Savoy cabbage, or even regular cabbage chopped up!
