🇩🇪 Germany · Food
Kohlrouladen (German Stuffed Cabbage Rolls)
By eatmundo · July 6, 2026
These hearty German cabbage rolls feature tender cabbage leaves wrapped around a savory filling of seasoned minced meat, then slowly braised in a rich tomato-based sauce. A comforting and satisfying classic, perfect for a chilly evening.
Ingredients
check them off as you prepareHow to Make It
- 1
First, prepare your cabbage. Carefully remove the tough outer leaves from a large head of cabbage. Core the cabbage and blanch it in a large pot of boiling salted water for about 10-15 minutes, or until the leaves are pliable enough to peel off easily. Once cool enough to handle, gently separate 8-10 large leaves, trimming any thick veins.
- 2
While the cabbage cools, prepare the filling. Soak 2 stale bread rolls in water for 5 minutes, then squeeze out the excess liquid. In a large bowl, combine 1 kg of mixed minced meat, 1 finely diced large onion, the soaked bread, 1 egg, 1 tbsp medium-hot mustard, 1 tsp dried marjoram, 1 tsp salt, and 0.5 tsp black pepper. Mix thoroughly until well combined.
- 3
Now, assemble the rouladen. Place a spoonful of the meat mixture onto the base of each cabbage leaf. Fold in the sides of the leaf, then roll it up tightly from the bottom. Secure each roll with kitchen twine or wooden skewers to prevent unraveling during cooking.
- 4
Heat 2 tbsp of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the cabbage rolls on all sides until they develop a beautiful golden crust. This step adds depth of flavor to your finished dish. Remove the browned rouladen and set aside.
- 5
Reduce the heat to medium. Add 100g of diced smoked bacon to the same pot and cook until crispy, about 3-5 minutes. Stir in 2 tbsp of tomato paste and cook for another 2 minutes, stirring constantly, until the paste deepens in color and becomes fragrant. Don't let it burn!
- 6
Deglaze the pot with 500 ml of vegetable broth, scraping up any browned bits from the bottom. Return the seared cabbage rolls to the pot. Bring the liquid to a gentle simmer, then cover the pot and braise for 45-60 minutes, or until the cabbage is very tender and the meat filling is cooked through.
- 7
Carefully remove the rouladen from the pot and keep them warm. For a richer sauce, stir in 100 ml of heavy cream and, if desired, thicken the sauce with 1 tbsp of flour mixed with a little cold water. Let it simmer for a few minutes until thickened. Taste and adjust seasoning as needed.
- 8
Remove the twine or skewers from the Kohlrouladen before serving. Ladle the delicious sauce over the rolls. These are traditionally served with boiled or mashed potatoes, allowing the sauce to be fully enjoyed. Guten Appetit!
Frequently Asked Questions
What type of cabbage should I use for Kohlrouladen and how do I prepare the leaves for easy rolling?+
Use a large, firm head of white cabbage. To prepare, carefully remove the outer leaves after blanching the whole head in boiling water or freezing and thawing it to make the leaves pliable.
What kind of ground meat is traditionally used for the filling in Kohlrouladen?+
A mixture of equal parts ground beef and ground pork is traditionally used for a rich flavor and juiciness, though all beef or a leaner mix can be used.
What is the ideal cooking temperature and duration for Kohlrouladen to ensure tender cabbage and fully cooked filling?+
Braise the rolls covered in broth at around 180°C (350°F) for at least 1.5 to 2 hours, or gently simmer on the stovetop, until the cabbage is very tender and the meat filling is thoroughly cooked.
How can I prevent my Kohlrouladen from unraveling during the braising process?+
Securely roll the cabbage leaves, tucking in the sides. You can use kitchen twine to tie each roll or insert one or two toothpicks to hold them together before braising.
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