- 35 Minutes
- 50 Minutes
- Makes 12 Cabbage Rolls
German stuffed cabbage rolls, or kohlrouladen, is a traditional German comfort food that is surprisingly easy to make. Follow this step-by-step recipe!
- In a large bowl, combine ground beef, pork sausage, egg, bread crumbs, white onion, garlic powder, oregano, salt, and pepper. Mix thoroughly with your hands until fully combined. Be sure not to over mix, or the filling will become tough. Set aside until ready to use.
- Carefully cut a cone-shaped hole into the stem of the cabbage, removing the inside part of the stem as far as you can cut. Discard the inside part, and set the head of cabbage into a large soup pot.
- Cover the cabbage with water, and add a large pinch of salt to the water. Bring the water to a boil, then carefully remove the cabbage leaves (with tongs) as they soften. Lay the boiled leaves on paper towels to drain. Use only the largest leaves from each head of lettuce, gathering 12 total leaves.
- Lay a dried cabbage leaf onto a flat surface. If the stem is too tough, cut out the hardest part. Scoop about 1/4 cup of meat mixture into your hands, and form into a oval-shaped meat roll about two inches long.
- Lay the meat roll into the center of the lettuce wrap. Fold the sides of the lettuce over the meat roll, then roll it from the bottom up to encase the meat roll inside the cabbage. Use toothpicks to keep the cabbage rolls sealed tightly.
- Repeat for all remaining cabbage leaves and meat rolls. Set aside
- In a large skillet, cook bacon over medium heat until browned and crispy. Remove to a plate lined with paper towels to drain excess liquids.
- Brown the cabbage rolls on all sides directly in the bacon fat of the pan, working in batches as necessary.
- Once all cabbage rolls have been browned in the bacon fat, add them all back to the pan, pour in the beef broth, and simmer the cabbage rolls for about 45 minutes.
- Remove the cooked cabbage rolls to a serving platter. Tent with foil to keep them warm.
- To make the gravy in the pan, add another cup of beef broth, whisking as you add to stir in any browned bits from the bottom.
- Whisk the cornstarch and cold water together, then add to the pan with beef broth. Add a touch of salt and pepper to the pan, and whisk continuously to form a gravy, and allow to simmer for a few minutes until thickened.
- Pour hot gravy over the cooked cabbage rolls, sprinkle with crunchy bacon, and serve immediately.