German Beef Stuffed Cabbage Rolls Served With Mashed Potatoes

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Kohlrouladen (pronounced kohl-roo-lah-den) is one of my very favorite German dishes that I would often request from my grandma Sieghilde. The doctored up ground beef gets wrapped in blanched white cabbage leaves, that are then sautéed before simmering for 30 minutes in beef broth. Lastly, the Rouladen are smothered in the broth sauce that gets thickened with cream and corn starch (for a gluten free option, you could substitute the roll that gets mixed in with the beef with gluten free bread crumbs).

Kohlrouladen’s Side Gigs

I decided to serve simple, cheesy mashed potatoes with my rouladen, using a young gouda that’s mixed into the skin-on, boiled, golden potatoes. There are no other ingredients in the mashed potatoes, other than a pinch of salt, keeping it simple and serving as the perfect supporting agent to soak up all that rich, yummy sauce! I also thinly sliced and sautéed some leftover cabbage.

Kohlrouladen go well with Blaufränkisch

As a wine pairing, I am featuring an Austrian red by Lenz Moser. The peppery spice and dark fruit flavors of this Blaufränkisch nicely complement the Kohlrouladen, balancing the slight sweetness of the broth cream sauce with its dry finish. To find out where you can purchase this wine, visit Niche Import Co’s website by clicking here.

Topfencreme Recipe Coming Next Week!

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Ingredients for 8 Kohlrouladen (4 servings):

  • 1 head green cabbage
  • 1 lb (about 500 g) ground beef – I used 90 percent lean
  • 1 yellow onion
  • 1 white, crusty roll
  • 1 egg
  • 3.5 oz (100 g) bacon, medium diced
  • 2 c (about 500 ml) beef broth
  • 7 oz (200 ml) heavy whipping cream
  • salt, pepper, paprika powder (spicy), marjoram

Method:

  1. Start by rinsing the cabbage, and picking off 8 nice leaves (I only got 6 out of mine, so I stuffed each leaf with a little more beef than usual).
  2. Bring a large pot of water to a boil, then toss in the leaves and let simmer for 2 minutes or until softened. This will make the leaves easier to work with, so they won’t break when you roll the beef in them.
  3. Prepare the beef filling by mixing together the beef, egg, water-soaked and squeezed out roll, egg, onion and seasonings. Add in some spicy paprika powder if desired. Knead with your hands until you’re left with a homogenous mixture.
  4. Divide the beef filling between the 8 cabbage leaves and start rolling up the leaves starting with the stem side first, then folding in the left and right ends and rolling it forward until the thin end of the leaf wraps around. Tighten with a piece of butcher’s twine (you can also use chives or green onion; I simply asked the butcher at the meat counter for some twine at Whole Foods and he was more than happy to give me some!).
  5. Heat a tablespoon of olive oil in a deep pan or pot, then add in the cabbage rolls, seam side down first, add in the chopped up bacon and sautée with the Rouladen. Make sure to brown the cabbage rolls on all sides before adding in the beef broth. Once broth is added, cover with a lid, and let simmer at medium heat for 30 minutes.
  6. Remove the cabbage rolls from the broth and cover with aluminum foil to keep warm. In the meantime, thicken the sauce with cream and cornstarch until desired consistency is reached. Season with salt, pepper, and paprika powder.
  7. Serve your Kohlrouladen with cheesy mashed potatoes (or simply boiled potatoes), leftover sautéed cabbage and enjoy with a glass of Blaufränkisch Austrian red wine. Guten Appetit!

Sophie’s Kohlrouladen Tools & Entertaining Picks

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Now If You’re Craving Beef, Here Some Other Great German Recipes To Try:

Sponsored Content and Affiliate Links Disclosure

I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.