German Cabbage Rolls (Kohlrouladen)





1 lg. cabbage
1 cup uncooked rice
1 cup beef stock
1/2 tsp. salt
Pepper to taste
2 tbsp. butter
1 onion, chopped
1 lb. ground beef
1 egg, beaten
Pepper between layers


1 can (14 oz.) Tomato Sauce
1/2 cup water
2 tbsp. brown sugar
2 tbsp. vinegar
1 tsp. dry mustard
1/2 tsp. salt


Remove core from cabbage. In deep pot or bowl, place cabbage and pour boiling water directly into hollow of core, then cover completely with boiling water. Let stand a few minutes until leaves are supple. Drain, then separate leaves carefully. Trim hard rib at bottom of each leaf. Set leaves aside.

Line bottom of 12 cup casserole with cabbage trimmings and any torn or tiny leaves.

In saucepan, combine rice, stock and salt. Bring to boil and cook for 1 minute. Cover and remove from heat; let stand for 20 to 30 minutes or until liquid is absorbed.

In skillet, heat butter. Saute onion until tender but not brown, about 4 minutes. Add beef and cook, stirring occasionally, until meat is lightly browned. Stir into rice and let stand until cool. Stir in egg.

Place 1 or 2 spoonfuls of meat mixture on each cabbage leaf and roll up, tucking in ends. In casserole, arrange rolls in layers, seasoning each layer with pepper.

In saucepan, combine remaining ingredients. Bring to boil, stir well and pour over cabbage rolls. Cover and bake in 350 F. (180 C) oven for 2 hours or until tender. (If rolls seem too dry, add a little hot water to casserole during baking.) Makes about 24 cabbage rolls.

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Author's Comments

This is a good recipe to serve for Oktoberfest.

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