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German Stuffed Cabbage Rolls (Kohlrouladen)

German Stuffed Cabbage Rolls (Kohlrouladen)

Slow-Braised German Cabbage Rolls — Kohlrouladen with Beef, Pork & Rice

Tender cabbage leaves cradle a hearty filling of ground beef, pork, and rice, then slowly braise until fork-tender in a rich tomato-beef broth. Each bite delivers the kind of comfort that only comes from hours of gentle cooking and generations of tradition.

GermanDinnerComfort FoodOne PotBraisingBeefPorkWinter
Prep45 min
Cook1 hr 30 min
Total2 hrs 15 min
Servings6
Difficultymedium

Nutrition

fat22g
carbs18g
protein28g
calories385

Ingredients

  • 1 large headlarge head green cabbage, outer leaves intact

Filling

  • 1 lbground beef, 80/20 blend preferred
  • ½ lbground pork
  • 1 cupcooked white rice, cooled
  • 1 mediummedium yellow onion, finely diced
  • 2 clovegarlic cloves, minced
  • 1 largelarge egg, beaten
  • 1 tspkosher salt
  • ½ tspfreshly ground black pepper
  • ½ tspsweet paprika

Braising

  • 2 tbspvegetable oil for browning
  • 2 cupbeef broth, low-sodium
  • 1 can (14.5 oz)diced tomatoes with juice
  • 2 tbsptomato paste
  • 1 tspcaraway seeds(optional)
  • 2 bay leavesbay leaves

Instructions

  1. Fill a large pot with salted water and bring it to a rolling boil. Using a sharp knife, carefully cut out the core from the cabbage, then gently peel away 12-14 of the largest outer leaves. Keep them as intact as possible — you'll need every bit of surface area for wrapping.
  2. Drop the cabbage leaves into the boiling water and blanch until they're pliable but not mushy, about 3-4 minutes. They should bend easily without tearing. Drain in a colander and let them cool enough to handle comfortably.
    ⏱ 4 min
  3. Lay each cooled leaf flat and use a paring knife to carefully trim away the thickest part of the center rib. You want the leaf to roll easily without that tough spine getting in the way, but don't cut so deep that you create holes.
  4. Mix the ground beef, ground pork, cooked rice, diced onion, garlic, beaten egg, salt, pepper, and paprika in a large bowl. Use your hands to combine everything thoroughly — the mixture should hold together when squeezed but not be dense or overworked.
  5. Scoop about 1/3 cup of filling onto the stem end of each cabbage leaf. Fold the sides over the filling, then roll tightly from the stem end toward the tip. Secure each roll with a toothpick to keep it from unraveling during cooking.
  6. Heat the oil in a Dutch oven over medium-high heat until it shimmers. Working in batches if needed, brown the cabbage rolls on all sides until golden, about 6-8 minutes total. This step builds flavor and helps the rolls hold their shape during braising.
    ⏱ 8 min
  7. Transfer the browned rolls to a plate. Lower the heat to medium and add the tomato paste to the same pot, stirring constantly for 1 minute until fragrant and slightly darkened. Pour in the beef broth, diced tomatoes, caraway seeds, and bay leaves, scraping up any browned bits from the bottom.
    ⏱ 1 min
  8. Nestle the cabbage rolls seam-side down in the braising liquid, cover the pot, and transfer to a 325°F oven. Braise for 1.5 hours, until the cabbage is completely tender and the filling is cooked through. The liquid should barely simmer — adjust oven temperature if it's bubbling aggressively.
    ⏱ 1 hr 30 min
  9. Carefully remove the toothpicks and bay leaves before serving. Taste the braising liquid and adjust seasoning if needed, then spoon it generously over each roll. The sauce should be rich and slightly thickened from the long, slow cook.