These classic German stuffed cabbage rolls are a comforting, hearty dish made with tender cabbage leaves wrapped around a seasoned beef filling and gently simmered in a rich, creamy broth-based sauce. Cozy, satisfying, and perfect for family dinners, this dish delivers traditional flavor without being overly complicated.
Why You’ll Love This Recipe
Kohlrouladen are the kind of meal that feels like home cooking at its best. The cabbage becomes soft and slightly sweet, the beef filling stays juicy and well-seasoned, and the creamy sauce brings everything together beautifully. This recipe is filling, great for make-ahead meals, and tastes even better the next day. It’s also a wonderful way to turn simple ingredients into a comforting main dish that feels special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the filling
500 g ground beef (85% lean)
1 small onion, finely diced
1 small white bread roll, soaked in water or milk and squeezed dry
1 large egg
1 teaspoon sweet paprika
1 teaspoon dried marjoram
1 teaspoon salt
½ teaspoon black pepper
For the rolls
1 large white or green cabbage
Kitchen twine or toothpicks
For the sauce
120 g smoked beef strips or diced smoked beef
250 ml beef broth
150 ml heavy cream
1 teaspoon cornstarch mixed with 1 tablespoon water
Fresh parsley, finely chopped
Directions
Bring a large pot of water to a boil. Carefully remove 8 to 10 outer cabbage leaves and blanch them for 2 to 3 minutes until soft and flexible. Drain and pat dry. Trim away the thick stem at the base of each leaf.
In a mixing bowl, combine the ground beef, soaked bread roll, egg, onion, paprika, marjoram, salt, and pepper. Mix gently until just combined.
Place about 2 tablespoons of filling near the base of each cabbage leaf. Fold in the sides and roll tightly into a neat bundle. Secure with kitchen twine or toothpicks.
Heat a large skillet or Dutch oven over medium heat. Add the smoked beef and cook briefly until fragrant. Remove it from the pan and set aside. Place the cabbage rolls in the same pan and brown them gently on all sides.
Return the smoked beef to the pan. Pour in the beef broth, cover, and simmer gently for 30 minutes. Uncover, add the cream, and simmer for another 10 minutes. Stir in the cornstarch slurry if you prefer a thicker sauce. Adjust seasoning as needed and sprinkle with parsley before serving.
You can replace the bread roll with ½ cup cooked rice for a slightly lighter texture. Ground chicken or turkey can be used instead of beef for a milder flavor. For a lighter sauce, substitute half of the cream with milk. Adding a pinch of nutmeg to the sauce gives it a traditional European aroma.
Storage/Reheating
Store leftover cabbage rolls in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce. These rolls also freeze well once cooked; freeze them with the sauce for up to 2 months and thaw overnight before reheating.
FAQs
Can I make Kohlrouladen ahead of time?
Yes, you can prepare and roll the cabbage leaves a day in advance and store them covered in the refrigerator.
Can I freeze Kohlrouladen?
Yes, cooked cabbage rolls with sauce freeze very well for up to two months.
What type of cabbage works best?
White or green cabbage works best because the leaves are sturdy and easy to roll.
Can I make this recipe gluten-free?
Yes, replace the bread roll with gluten-free breadcrumbs or cooked rice.
How do I prevent cabbage leaves from tearing?
Blanch them just until soft and trim the thick stem before rolling.
Can I bake Kohlrouladen instead of simmering?
Yes, you can bake them covered at 180°C for about 50–60 minutes.
What can I serve with Kohlrouladen?
They pair well with mashed potatoes, boiled potatoes, or simple steamed vegetables.
Is the sauce very heavy?
The sauce is creamy but balanced by the broth. You can reduce the cream for a lighter version.
Can I use dried herbs instead of fresh parsley?
Yes, dried parsley works, though fresh gives better flavor.
Why do leftovers taste better the next day?
The flavors have more time to meld, making the dish richer and more balanced.
Conclusion
Kohlrouladen are a timeless comfort dish that brings warmth and tradition to the table. With tender cabbage, a flavorful beef filling, and a creamy savory sauce, this recipe is perfect for family meals, special occasions, or cozy weekends at home. Once you try it, it’s sure to become a regular favorite in your kitchen.
Kohlrouladen, or German stuffed cabbage rolls, are tender cabbage leaves filled with seasoned ground beef and simmered in a creamy, savory broth. A comforting and traditional main dish perfect for family meals.
Ingredients
For the filling:
500 g ground beef (85% lean)
1 small onion, finely diced
1 small white bread roll, soaked in water or milk and squeezed dry
1 large egg
1 teaspoon sweet paprika
1 teaspoon dried marjoram
1 teaspoon salt
½ teaspoon black pepper
For the rolls:
1 large white or green cabbage
Kitchen twine or toothpicks
For the sauce:
120 g smoked beef strips or diced smoked beef
250 ml beef broth
150 ml heavy cream
1 teaspoon cornstarch mixed with 1 tablespoon water
Fresh parsley, finely chopped
Instructions
Bring a large pot of water to a boil. Blanch 8–10 cabbage leaves for 2–3 minutes until soft. Drain, pat dry, and trim thick stems.
In a bowl, combine ground beef, soaked bread roll, egg, onion, paprika, marjoram, salt, and pepper. Mix until just combined.
Place 2 tablespoons of filling near the base of each cabbage leaf. Fold in sides and roll tightly. Secure with twine or toothpicks.
In a large skillet or Dutch oven, cook the smoked beef until fragrant. Remove and set aside.
Add cabbage rolls to the pan and brown on all sides.
Return smoked beef to the pan. Add beef broth, cover, and simmer for 30 minutes.
Uncover, add heavy cream, and simmer for another 10 minutes. Stir in cornstarch slurry if thicker sauce is desired.
Adjust seasoning, sprinkle with fresh parsley, and serve hot.
Notes
Use cooked rice instead of bread roll for a gluten-free or lighter filling.
Make the rolls a day ahead and refrigerate until ready to cook.
Trim thick stems from cabbage leaves to prevent tearing when rolling.
Freeze cooked rolls with sauce for up to 2 months.
Add nutmeg to the sauce for a traditional European touch.
