Traditional German stuffed cabbage rolls are one of my favorite cabbage dishes. They feature a fluffy and delicious filling, wrapped in flavorful braised cabbage leaves. Does this sound like something you’d like to make? If so, keep reading!
I want to be honest—there are many ways to braise cabbage in Germany, but none make the cabbage leaves taste as good as the method described below. I believe the meat contributes to their unique aroma, which I love immensely.
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What makes the German Version Stand Out
Cabbage rolls are a popular dish in Germany, but many European and West Asian countries also have their own traditional ways of preparing them. In Germany, we typically fill cabbage rolls with minced meat and serve them alongside delicious mashed potatoes and roast sauce (which can be made with or without cream). Today, I will show you how to make this German version. If you’re interested in cabbage rolls filled with minced meat and rice, be sure to check out this delicious recipe: Traditional Polish Cabbage Rolls with Rice, Minced Meat, and Tomato Sauce.
I have eaten plenty of different cabbage rolls in my life while travelling to other countries. Still, I think that the German version really beats them all. I don’t know what makes it so unique. Is it the roast sauce or the taste of the braised cabbage? Whatever it is – it works really well. Each time, when I want to try a new cabbage roll recipe, I end up cooking the traditional German Stuffed Rolls anyway.
Historical Background
Cooking with filled leaves originated from the Byzantine Empire, where people stuffed vine leaves with various ingredients. In Northern Europe, particularly during the winter months, cabbage emerged as a vegetable rich in vitamins, offering numerous health benefits. In Germany, in addition to white cabbage, savoy cabbage rolls are also very popular.
Cook to Perfection
To make sure your German Cabbage Rolls are as delicious as my grandmother’s, keep these tips in mind:
Season the Stuffing Generously
Cabbage rolls are braised, so it is important to season them properly. While braising, a lot of aromas will transfer from the rolls into the gravy. Therefore, I advise adding an extra pinch of each spice to the stuffing.
Use Two Layers of Leaves instead of one
In Germany, there is a traditional recipe for stuffed cabbage rolls that is quite popular. German stuffed cabbage rolls are typically filled with minced meat and then braised. Have you ever tried braised cabbage leaves? Sometimes, I use two layers of cabbage leaves for each roll instead of just one because I enjoy them so much!
Make them Extra Fluffy
I like it when my German Cabbage Stuffed Rolls are fluffy from the inside; therefore, I add at least one bread roll to my stuffing. I soak the bread roll in the water previously, to make it softer and easier to mix with the meat. This trick doesn’t change the taste of the bread roll, but it changes its consistency diametrically. You also want to make sure that you season your stuffing well, you want your rolls to be flavourful!
Add a Bit of Cream to the Gravy
To achieve a silkier and creamier texture, add a bit of cream. This will enrich the flavor of the gravy and slightly thicken it.
How to Roll the Roll (with and without kitchen twine)
Step 1: Place about 2 tablespoons of filling near the base of the leaf.
Step 2: Fold the bottom of the leaf over the filling.
Step 3: Fold in the sides to enclose the filling.
Step 4: Roll it up tightly from bottom to top, like a burrito.
Step 5: Secure them with kitchen twine if you have one by wrapping them in it as if they were a gift.
Step 6: If you are not using kitchen twine make sure you place the rolls seam-side down in a baking dish or pot.
Have you ever made Stuffed Cabbage Rolls before? If yes, please share the variation you made in the comments down below. If no, let me know what is holding you back?
Tools that might come in handy
Storage & Reheating
Store Cabbage Rolls for up to three days in general fridge.
Store Cabbage Rolls in the airtight container for up to 6 months in the freezer.
Reheat Cabbage Rolls on medium heat covered with a lid with a bit of broth (so they don’t stick to the pot).
Traditional German Cabbage Rolls
- 1 white cabbage medium or large
- 1 kilogram ground pork & beef
- 2 eggs
- 1 white bread roll
- 300 mililiter water to soak the bredroll
- 2 tablespoons mustard
- 2 tablespoons majoram
- 2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons fat for frying vegetable or coconut oil
- 500 milliliter beef broth
Brown Sauce
- 50 gram butter
- 50 gram flour
- 500 mililiter drippings
- 100 mililiter cream optional
Other Serving Suggestions
- mash potatoes for serving
- Peel off and throw away the outside leaves of the cabbage (at least 3 layers).
- Carefully peel off 10 cabbage leaves.
- Take a large pot and heat up around 3 liters of water. Wait until it starts boiling.
- As soon as the water in the pot starts boiling place the cabbage leaves in the water and blanch for 2 minutes. The leave should soften a bit, especially near the stem area. Drain the leaves on the paper towel and set aside.
- Make the cuts around the stem or cut it out completely.
- Place cabbage in a large pot and cover almost all of it with water.
- Bring it to a boil and simmer for about 5 minutes. If you don't like waiting start preparing the filling.
- Using cooking tongs start removing the outer leaves of the cabbage. If they don't come easily, leave the cabbage in water for another few minutes.
- You Should be able to gather 8-10 large and medium leaves.
- Drain the leaves. so they will brown well. Also, don't forget to the rest of the cabbage out of the pot.
- Take a small bowl and place the bread roll in it. Cover with cold water and leave it for few minutes. Make sure the bread roll doesn't swim on the surface. You want the bread roll to soak the water and become softer.
- In a large bowl mix together ground meat, mustard, marjoram, salt and pepper.
- Take out and sqeeze the water from the bread roll. Add to the mixture.
- Try the mixture and correct seasoning. You want your filling to be strong in flavour.
- As soon as you are happy with the taste of the filling add the egg and mix well.
- Place the leaves in front of you with the stem on the top.
- Take a handful of the mixture and place it at the bottom of the leave.
- Fold the sides of the leaf and roll it.
- If the leaves are thick, secure them with kitchen twine. You will need around 70 centimetres of twine for each cabbage roll.
- Wrap the cabbage rolls with the twine like you would wrap a gift with a ribbon. Slide the twine under the roll. Pull on the ends of the twine to ensure they are equal in length. Crisscross the twine ends, flip the rollover and bring the twine ends together. Tie the twine in a knot at the top of the roll.
- Preheat the oven to 180°C or 350°F.
- Take a Dutch oven and preheat the fat to high.
- Fry the rolls from both sides until the leaves get slightly brown.
- Fill the Dutch oven with beef broth and bring it to a boil.
- Cover it with a lid and braise in the oven for 45 minutes.
- After this time, check to see if the cabbage rolls are adequately cooked (especially the thick parts of the leaves). If you remove the Dutch oven from the oven, use gloves.
- Place cabbage rolls in a large bowl and put the dripping through a sieve.
- I have around 500 millilitres of drippings and will use them to make gravy.
- The base of the Gravy is a Brown Roux. To make it, melt the butter in a saucepan and add the flour. Combine them with a whisk and fry them on medium heat until the flour starts to brown. This should take 3-5 minutes.
- Pour the drippings into your roux and stir vigorously with the whisk for a minute or two. Please bring it to a boil. By this time, the gravy should get thick.
- If you are happy with the consistency, add the cream and correct the seasoning if needed.
- Well done, and enjoy!
Related Recipes
If you are a huge fan of white cabbage, you might want to check out some favorite recipes here:
