German
Kohlrouladen (Stuffed Cabbage Rolls)
Kohlrouladen (Stuffed Cabbage Rolls) is German home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1 large head green cabbage
- 1.5 lb mixed ground pork and beef
- 1 cup cooked rice
- 1 onion, finely chopped
- 1 egg
- 1.5 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
How to cook it
- Core the cabbage and simmer the whole head in a large pot of boiling salted water for 8 to 10 minutes, until the outer leaves soften, then carefully peel off 12 large leaves and let them cool; trim the thick center rib from each.
- Combine the ground pork and beef, cooked rice, onion, egg, salt, and pepper in a bowl and mix until just combined.
- Place a portion of the filling on each cabbage leaf, fold in the sides, and roll it up tightly, securing with kitchen string or a toothpick if needed.
- Heat the oil in a large pot and brown the cabbage rolls in batches, about 3 minutes per side, then return them all to the pot.
- Stir the tomato paste into the beef broth and pour it over the rolls, cover, and simmer over low heat for 45 minutes, until the filling is cooked through.
- Lift out the rolls, whisk the flour into a little cold water, stir it into the simmering liquid to thicken it into a gravy, and spoon the gravy over the rolls to serve.
Serve it with
A German dinner is a plate rather than a single dish. These are the courses that normally sit beside Kohlrouladen (Stuffed Cabbage Rolls), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Kohlrouladen (Stuffed Cabbage Rolls) carries gluten and eggs. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Bratkartoffeln (German Pan-Fried Potatoes) |
| Shellfish | No | |
| Eggs | Yes | Abendbrot-Teller mit Putenschinken (Cold Evening Bread Plate with Turkey Ham) |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Meat or fish, Vegetables, Grains, and Egg
- How this was set
- Hand audited
When to cook it
Kohlrouladen (Stuffed Cabbage Rolls) takes about 90 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at dinner. It is at its best in the fall and winter, which is when what goes into it is worth buying.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on pork, beef, cabbage, and rice.
From the same kitchens
More cooking from Germany.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.