German Kohlrouladen (Stuffed Cabbage Rolls)

Name: German Kohlrouladen (Stuffed Cabbage Rolls)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Cuisine: German
Ingredients: 1 head cabbage; 1 pound ground beef; 1 medium onion, chopped; 1 green chili pepper, chopped; 1/8 teaspoon Gersame spice blend (mace, cloves, garlic powder, ginger powder); Salt and black pepper to taste; 2 tablespoons olive oil; 1/2 medium onion, sliced; 3 cloves garlic, chopped; 3 bay leaves; 1 can beef broth; 1 teaspoon cornstarch

Recipe GLPR4812e7b1cfd5a3

German

Main Course

90 min

546 cal

Servings: 4

Stovetop

SNAP eligible

Tender cabbage leaves wrapped around a seasoned ground beef filling, then braised in a rich savory sauce with garlic, bay leaves, and beef broth. This classic German comfort dish combines soft, slightly sweet cabbage with a well-seasoned meat mixture, creating an aromatic and satisfying main course that's naturally dairy-free and gluten-free.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 head cabbage

1 pound ground beef

1 medium onion, chopped

1 green chili pepper, chopped

1/8 teaspoon Gersame spice blend (mace, cloves, garlic powder, ginger powder)

Salt and black pepper to taste

2 tablespoons olive oil

1/2 medium onion, sliced

3 cloves garlic, chopped

3 bay leaves

1 can beef broth

1 teaspoon cornstarch

Directions

Bring a large pot of salted water to a boil. Core and carefully separate the cabbage leaves, then blanch them in the boiling water for 2–3 minutes until pliable. Transfer the softened leaves to a colander and let them cool until manageable.
In a large bowl, combine the ground beef, chopped onion, chopped green chili pepper, Gersame spice blend, salt, and black pepper. Mix gently until just combined; do not overmix.
Lay a cabbage leaf flat on a clean surface. Place 2–3 tablespoons of the beef mixture in the center, then fold in the sides and roll tightly from bottom to top. Repeat with remaining leaves and filling, placing the rolls seam-side down on a plate.
Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the sliced onion and sauté for 2–3 minutes until softened and fragrant.
Add the chopped garlic and bay leaves to the pot and cook for 30 seconds, stirring, until fragrant.
Pour in the beef broth, then carefully arrange the cabbage rolls seam-side down in the pot in a single layer or two layers as needed.
Cover the pot and reduce heat to medium-low. Simmer for 45–50 minutes, occasionally spooning sauce over the rolls, until they are tender and the beef is cooked through to 160°F internally.
Mix the cornstarch with 1 tablespoon of cold water to form a smooth slurry. Increase heat to medium and stir the slurry into the simmering sauce, then cook for 2–3 minutes, stirring gently, until the sauce thickens slightly.
Remove from heat, adjust seasoning with additional salt and pepper as needed, and serve the rolls warm in the thickened sauce.

Comments

Grocery List Plus Editorial Staff4

Kohlrouladen hits on availability and cost—cabbage, ground beef, onion, and garlic are solid staples at every Charlotte grocer, though you'll need to hunt for "gersame spice blend," which is not a standard item at Harris Teeter, Food Lion, Publix, Walmart, or ALDI and likely means a specialty or online order. The stated 90 minutes is realistic for rolling and braise time, but add 10–15 minutes for blanching the cabbage leaves if you're not practiced. At roughly $2–2.50 per serving, the cost is reasonable, driven mainly by the ground beef. This is a low-fuss braise that requires minimal attention once the rolls are in the pot and reheats beautifully, making it a solid weeknight choice if you can source or substitute the gersame spice blend with a mix of caraway, celery seed, and marjoram.