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German Cabbage Rolls Recipe


1 whole head of cabbage,
1 lb. ground lean beef,
1 lb. ground pork,
2 cups parboiled rice,
3 Tbsp. olive oil,
1 onion, finely chopped,
1 Tbsp. chopped garlic,
3 bay leaves,
1 tsp. fresh thyme,
1 tsp. fresh tarragon,
2 cups chicken broth or base,
2 carrots, grated,
4 cups tomato sauce,
salt and freshly ground black pepper to taste,
1 Tbsp. white vinegar.


In a large heavy saucepan, bring 4 litres of water to a boil and put the cabbage inside, along with 1 tbsp. of salt and 1 tbsp. of vinegar. When the cabbage is blanched, take it out of the water and cool it down with cold water. In a large frying pan, heat the olive oil and saute the onion, garlic, grated carrot and bay leaves. Saute for 5 minutes and add the rice. Stir until the rice becomes semi-transparent. Add the ground meat and press it well with potato masher to blend it with the other ingredients. Pour in the chicken broth (or hot water), fresh herbs and 1 cup tomato sauce. Cook the cabbage roll filling until the meat is fully cooked and remove it from the heat. Season the filling to taste and stuff the cabbage leaves. Arrange the folded cabbage leaves in a baking pan and pour some water around them. Cover and cook in the oven at medium temperature. Remove the lid after 25 minutes, pour the tomato sauce on top of the cabbage rolls and cook for about 15 minutes more, or until the rice is cooked.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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