Deutsche Kohlrouladen
German Kohlrouladen wrap blanched cabbage around seasoned beef-pork filling bound with soaked bread, then braise the rolls with bacon, stock, and gravy.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Blanch the cabbage and peel away 8 large flexible leaves; trim the thick ribs.
- 2
Mix beef, pork, soaked roll, half the onion, egg, mustard, salt, pepper, and marjoram.
- 3
Wrap the filling tightly in the cabbage leaves and secure with twine.
- 4
Wrap or top the rolls with bacon and brown them in clarified butter.
- 5
Brown the remaining onion and tomato paste, add stock, cover, and braise the rolls for 45 to 60 minutes.
- 6
Remove the rolls, reduce or lightly thicken the gravy, and return them to warm through.
Cook notes
Tips
Soaked bread is the traditional binder; rice is not required in the German version.
Browning the cabbage rolls builds the gravy's flavor.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover Kohlrouladen in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet with a little broth to prevent drying out.
What to Serve With
- Boiled potatoes
- Mashed potatoes
- Dark gravy
Common Mistakes
- Soaked bread is the traditional binder; rice is not required in the German version.
- Browning the cabbage rolls builds the gravy's flavor.
Recipe FAQ
What defines Deutsche Kohlrouladen?
German Kohlrouladen wrap blanched cabbage around seasoned beef-pork filling bound with soaked bread, then braise the rolls with bacon, stock, and gravy.
What should I avoid when making Deutsche Kohlrouladen?
Soaked bread is the traditional binder; rice is not required in the German version.
Kitchen tools
Helpful Tools for This Recipe
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Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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