Krautwickel German Stuffed Cabbage Leaves
Dive into the comforting world of traditional German cuisine with Krautwickel, hearty stuffed cabbage leaves that bring old-world flavors to your table. This recipe features tender blanched cabbage leaves lovingly wrapped around a savory filling of ground beef, ground pork, and perfectly seasoned rice, enhanced with hints of paprika, marjoram, and garlic. The rolls are gently seared before simmering in a rich tomato-based sauce, creating a dish that is irresistibly flavorful and melt-in-your-mouth tender. Perfect for family dinners or special occasions, these German stuffed cabbage rolls pair beautifully with mashed potatoes, crusty bread, or steamed vegetables. Bring a taste of Germany to your kitchen with this irresistibly satisfying and wholesome dish!
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Recipe Information
Ingredients
- 1 head Green cabbage
- 500 grams Ground beef
- 250 grams Ground pork
- 200 grams Cooked white rice
- 1 medium Onion, finely diced
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Paprika
- 1 teaspoon Dried marjoram
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 500 milliliters Beef or vegetable stock
- 2 tablespoons Tomato paste
- 400 grams Crushed tomatoes
- 2 tablespoons Butter
- 1 tablespoon Flour
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Carefully remove the core of the cabbage using a knife.
Gently peel off 12–14 large outer leaves, keeping them intact. Blanch the cabbage leaves in boiling water for 2–3 minutes until pliable. Drain and set aside to cool.
In a large bowl, combine ground beef, ground pork, cooked rice, diced onion, egg, minced garlic, paprika, marjoram, salt, and black pepper. Mix until well combined.
Lay one cabbage leaf on a flat surface. Place about 2–3 tablespoons of the meat mixture in the center. Fold in the sides of the leaf, then roll it up tightly, tucking in the ends to create a neat package. Repeat with remaining leaves and filling.
In a large deep skillet or Dutch oven, heat vegetable oil over medium heat. Sear the stuffed cabbage rolls seam-side down until lightly browned on all sides. Remove and set aside.
In the same skillet, melt butter and stir in the flour. Cook for 1–2 minutes to create a light roux. Add tomato paste, crushed tomatoes, and beef or vegetable stock, stirring until well combined and slightly thickened.
Return the seared cabbage rolls to the skillet, spooning some of the sauce over them. Cover with a lid and simmer on low heat for 60–75 minutes, basting occasionally with the sauce.
Once done, transfer the cabbage rolls to a serving dish and spoon the sauce over them. Garnish with freshly chopped parsley.
Serve warm with mashed potatoes, crusty bread, or a side of steamed vegetables for a complete meal.
Nutrition Facts
Calories |
2929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.8 g | 257% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 19.6 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 5511 mg | 240% | |
| Total Carbohydrate | 117.4 g | 43% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 29.0 g | ||
| Protein | 174.4 g | 349% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 443 mg | 34% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3134 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
