For a cozy Sunday dinner that brings the whole family together, look no further than these delightful German Cabbage Rolls.
There’s truly something magical about these German cabbage rolls. Simmered in an aromatic, creamy sauce, they instantly transport you to a cozy kitchen in the German countryside. These traditional cabbage rolls represent the very essence of German comfort food—a hearty braised dish that will make you want to curl up on the sofa and watch a movie.
What makes this recipe so unique is the balance of flavors and textures. The tender, sweet cabbage leaves wrap around a scrumptious filling of juicy ground beef, aromatic herbs, and soaked bread that creates a delightful chewy texture. The cabbage becomes silky and sweet with a slightly crunchy bite, while the filling stays moist and flavorful—a classic German technique that ensures every bite is perfectly seasoned.
My favorite part of the recipe, however, is the bacon. It adds a delicious depth of smoky richness that goes perfectly with the paprika and marjoram, creating layers of flavor that develop as the rolls gently simmer in beef broth. Next time you’re craving comfort in a bowl, try whipping up this German cabbage roll recipe.
What other proteins can I use in this recipe?
If ground beef isn’t your favorite choice of protein, you can easily substitute it with something else. A few weeks ago, I swapped out the ground beef for ground chicken instead. You can also use ground pork, turkey, lamb, or even crumbled firm tofu. Except for tofu, always verify that your protein reaches a minimum internal temperature of 165°F for food safety. Also, you can replace the beef broth with vegetable, chicken, or pork broth, depending on your protein selection.
How do I store leftovers?
If you’ve got any leftovers from this German cabbage rolls recipe, you can store them in an airtight container in the refrigerator for up to 3 days. You can reheat it by placing the cabbage rolls in a baking dish with any remaining sauce, adding 2-3 tablespoons of beef broth or water to prevent drying, and covering tightly with foil. Heat in a preheated 350°F oven for 20-25 minutes until warmed through. Alternatively, reheat on the stovetop in a covered pan with a splash of broth over medium-low heat for 15-20 minutes, turning once halfway through.
Serving suggestions
While these German cabbage rolls are absolutely divine on their own, they’re even better when served with an array of side dishes. A month back, I made this recipe and paired it with these Healthy Mashed Potatoes, some Roasted Broccoli And Cauliflower, and a big bowl of this Spring Salad. The mashed potatoes soak up the leftovers perfectly, so you don’t even need to make a batch of gravy! This German Potato Salad would make an excellent side, too. To keep on the theme of German cuisine, I also whipped up this wonderful Apple Cake and topped it with a scoop of vanilla bean ice cream.
Ingredients
- 1 large head green cabbage
- 1 white bread roll soaked in warm water
- 16 ounces lean ground beef
- 1 medium yellow onion diced
- 1 egg lightly beaten
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon paprika
- 3/4 teaspoon dried marjoram
- 1 tablespoon olive oil
- 3 slices bacon diced
- 2 cups beef broth
- 3/4 cup heavy cream
- Cornstarch as needed for thickening
Instructions
- Rinse the cabbage, and carefully peel off about eight large outer leaves. Trim the thick center vein from each leaf. Bring a large pot of lightly salted water to a boil. Blanch the cabbage leaves for about 2 minutes until they become flexible. Drain and set aside.
- Place the bread roll in warm water to soften. Once soaked, squeeze out any excess water and cut into small pieces.
- In a large bowl, combine the lean ground beef, diced onion, diced soaked bread, egg, salt, pepper, paprika, and dried marjoram. Mix gently by hand until evenly combined.
- Divide the meat mixture evenly among the eight cabbage leaves. Place the filling in the center of each leaf. Fold in the sides and roll tightly. Secure each roll with kitchen twine or a toothpick, if needed.
- Heat a tablespoon of olive oil in a deep pan over medium-high heat. Add the cabbage rolls seam side down along with the diced bacon. Brown the rolls on all sides for extra flavor.
- Pour in the beef broth, reduce the heat to medium-low, cover the pan, and let the rolls simmer for 30 minutes until the filling is cooked through.
- Remove the cabbage rolls and keep them warm. In the same pan, stir in the heavy cream, adding between 1/2 cup and 3/4 cup, until the desired creaminess is achieved. If a thicker sauce is desired, mix a small amount of cornstarch with water to form a slurry and add it gradually while stirring until the sauce reaches your desired consistency.
- Adjust the seasoning with salt, pepper, or extra paprika as needed, and then spoon the sauce over the cabbage rolls before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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