Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 large green cabbage (about 2.5 lb / 1.1 kg)
- 1/2 cup (100 g) long-grain rice
- 8 oz (225 g) ground beef + 8 oz (225 g) ground pork
- 1 small onion, finely chopped; 2 garlic cloves, minced
- 1 large egg
- 3 tbsp chopped parsley; 1 tsp dried marjoram; 1/2 tsp thyme; 1 tsp sweet paprika; 1/2 tsp caraway, crushed
- 1 1/4 tsp kosher salt; 3/4 tsp black pepper
- 2 tbsp neutral oil; 1 tbsp butter (plus 1 tbsp to finish sauce)
- 1 medium onion, thinly sliced
- 1 1/2 cups (360 ml) crushed tomatoes; 2 cups (480 ml) beef or chicken stock
- 1 tbsp tomato paste; 1 tsp caraway seeds, lightly crushed; 2 bay leaves; 1/2 tsp sugar
- 1/2 cup (120 ml) dry white wine (optional)
- 2 lb (900 g) Yukon Gold potatoes; 4 tbsp butter; 1/2–3/4 cup (120–180 ml) warm milk
- 1 tsp apple cider or white wine vinegar; chopped parsley for garnish
Do This
- 1. Heat oven to 325°F (165°C). Blanch 12 cabbage leaves 3–4 minutes; cool, drain, and trim thick ribs.
- 2. Parboil rice 8 minutes; drain. Sweat chopped onion and garlic 2–3 minutes; cool.
- 3. Mix beef, pork, rice, onion-garlic, egg, herbs, spices, salt, pepper. Form 8 logs.
- 4. Roll filling in cabbage leaves, tucking sides; secure with twine or toothpicks.
- 5. Sear rolls in oil and butter until browned. Remove; sauté sliced onion, tomato paste, and caraway.
- 6. Deglaze with wine, add tomatoes, stock, bay, sugar. Nest rolls; cover; braise 50–60 minutes.
- 7. Make mashed potatoes. Reduce braising liquid to a glossy gravy; finish with butter and vinegar. Serve rolls over mash, spooning sauce on top.
Why You’ll Love This Recipe
- Classic German comfort: tender cabbage parcels with a savory herbed pork-beef filling.
- Deep flavor from searing and a tomato-caraway braise, finished as a silky pan gravy.
- Complete plate: krautwickel nestled on creamy mashed potatoes for a cozy, satisfying meal.
- Make-ahead friendly: rolls assemble easily and braise beautifully for stress-free entertaining.
Grocery List
- Produce: 1 large green cabbage, 2 onions, 2 garlic cloves, parsley, Yukon Gold potatoes
- Dairy: Butter, milk, 1 large egg
- Pantry: Long-grain rice, crushed tomatoes, tomato paste, beef or chicken stock, dry white wine (optional), caraway seeds, bay leaves, dried marjoram, thyme, sweet paprika, sugar, neutral oil, kosher salt, black pepper, vinegar
Full Ingredients
For the Cabbage Rolls and Filling
- 1 large green cabbage (about 2.5 lb / 1.1 kg), outer 12 leaves reserved
- 1/2 cup (100 g) long-grain rice, rinsed
- 8 oz (225 g) ground beef
- 8 oz (225 g) ground pork
- 1 small onion, finely chopped (about 2/3 cup / 90 g)
- 2 garlic cloves, minced
- 1 large egg
- 3 tbsp finely chopped fresh parsley
- 1 tsp dried marjoram
- 1/2 tsp dried thyme
- 1 tsp sweet paprika
- 1/2 tsp caraway seeds, lightly crushed
- 1 1/4 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 2 tbsp cold water or milk (to keep filling moist)
For Searing and the Tomato-Caraway Braise
- 2 tbsp neutral oil (such as canola or sunflower)
- 1 tbsp unsalted butter
- 1 medium onion, thinly sliced
- 1 tbsp tomato paste
- 1 tsp caraway seeds, lightly crushed
- 1/2 cup (120 ml) dry white wine (optional, sub stock)
- 1 1/2 cups (360 ml) crushed tomatoes
- 2 cups (480 ml) beef or chicken stock, low sodium
- 2 bay leaves
- 1/2 tsp sugar
For the Pan Gravy Finish
- 1 tbsp cold unsalted butter
- 1 tsp apple cider or white wine vinegar
- Optional: 1 tsp cornstarch mixed with 1 tbsp cold water if you prefer a thicker gravy
For the Mashed Potatoes
- 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
- 4 tbsp (56 g) unsalted butter
- 1/2–3/4 cup (120–180 ml) warm milk
- 1 1/4 tsp kosher salt (plus extra for the cooking water)
- 1/4 tsp black pepper
- Pinch of ground nutmeg (optional, traditional)
To Serve
- Chopped fresh parsley, for garnish
- Pinch of crushed caraway seeds (optional)
Step-by-Step Instructions
Step 1: Prep the cabbage leaves
Heat the oven to 325°F (165°C). Bring a large pot of well-salted water to a boil. Remove 12 large outer leaves from the cabbage, trimming at the core to release them. Blanch the leaves for 3–4 minutes until pliable but not falling apart. Transfer to a bowl of ice water to stop cooking. Drain thoroughly and pat dry. With a small knife, shave down the thickest part of the rib on each leaf so it’s flush with the leaf (do not cut through). Set aside.
Step 2: Par-cook the rice and sweat aromatics
Rinse the rice until the water runs mostly clear. Boil in salted water for 8 minutes, then drain well and spread on a plate to steam-dry. Meanwhile, heat 1 tsp oil in a small skillet over medium heat and cook the finely chopped onion and garlic for 2–3 minutes until translucent. Let cool completely.
Step 3: Mix the herbed pork-beef filling
In a large bowl, combine the ground beef, ground pork, par-cooked rice, cooled onion-garlic, egg, parsley, marjoram, thyme, paprika, crushed caraway, salt, pepper, and 2 tbsp cold water or milk. Mix with a fork or your hand just until sticky and uniform; avoid overworking. Divide into 8 equal portions (about 3 oz / 85–90 g each) and shape into short logs.
Step 4: Roll the cabbage packets
Lay a cabbage leaf flat, rib side up. Place a meat log near the base. Fold the bottom of the leaf up over the filling, tuck in the sides snugly, then roll away from you to form a tight parcel. If a leaf is small or torn, overlap two leaves. Secure each roll with kitchen twine or toothpicks. Repeat with remaining filling and leaves.
Step 5: Sear the rolls for deep flavor
Heat a heavy Dutch oven over medium-high. Add 2 tbsp oil and 1 tbsp butter. Sear the rolls in batches, seam side down first, until well browned on 2–3 sides, about 2–3 minutes per side. Transfer to a plate. Do not crowd the pot; browning adds crucial flavor to the braise.
Step 6: Build the tomato-caraway braise and cook
To the same pot, add the sliced onion and cook 2–3 minutes, scraping up browned bits. Stir in tomato paste and 1 tsp crushed caraway; cook 1 minute to caramelize. Deglaze with white wine (if using), simmering 1–2 minutes until slightly reduced. Add crushed tomatoes, stock, bay leaves, and sugar; bring to a simmer and season lightly with salt if needed.
Nest the seared rolls into the sauce in a single layer. Cover and transfer to the oven. Braise for 50–60 minutes, until the cabbage is very tender and the filling reaches 160°F (71°C). Alternatively, simmer gently on the stovetop over low heat for the same time, adjusting heat to maintain a light bubble.
Step 7: Make the mashed potatoes
While the rolls braise, place potatoes in a pot, cover with cold water by 1 inch, and salt generously. Bring to a boil and cook until very tender, 15–20 minutes. Drain well, return to the pot, and let excess moisture steam off for 1 minute. Mash with 4 tbsp butter and 1/2 cup warm milk, adding more milk to reach a creamy but not soupy texture. Season with 1 1/4 tsp salt, pepper, and a pinch of nutmeg if using. Cover to keep warm.
Step 8: Reduce the pan gravy and serve
Transfer the rolls to a warm plate. Bring the braising liquid to a brisk simmer and reduce 8–10 minutes until glossy and spoonable. For a thicker gravy, whisk in the optional cornstarch slurry and simmer 1–2 minutes. Off the heat, whisk in 1 tbsp cold butter and 1 tsp vinegar to brighten. Adjust seasoning.
Remove twine or toothpicks from the rolls. Spoon a cloud of mashed potatoes onto each plate, set two cabbage rolls on top, and ladle over the tomato-caraway pan gravy. Garnish with parsley and a whisper of crushed caraway.
Pro Tips
- Leaf insurance: blanch a few extra leaves in case some tear; patch small tears by overlapping a second leaf.
- Chill to set: after rolling, chill the parcels 10–15 minutes for easier searing without unwrapping.
- Flavor boost: caramelizing the tomato paste is key; it deepens sweetness and balances the caraway’s warmth.
- Sauce texture: reduce uncovered to a nappe consistency; a small knob of cold butter at the end makes it silky.
- Doneness check: aim for 160°F (71°C) in the center of a roll; the cabbage should cut easily with a spoon.
Variations
- All-beef or all-pork: use 1 lb (450 g) of a single meat; add 1 tbsp milk extra if mixture feels firm.
- Smoky Bavarian: tuck a strip of bacon under each roll and add 1 cup drained sauerkraut beneath the rolls before braising.
- Vegetarian twist: swap meat for 1 1/2 cups finely chopped sautéed mushrooms + 1 cup cooked lentils; keep the herbs and spices the same.
Storage & Make-Ahead
Assemble rolls up to 24 hours ahead; cover and refrigerate. Braised rolls keep 4 days in the fridge. Reheat gently in sauce, covered, at 325°F (165°C) for 20–25 minutes or on the stovetop until hot. Freeze cooked rolls in sauce up to 2 months; thaw overnight and reheat. Mashed potatoes reheat best with a splash of milk on the stovetop over low heat, stirring until creamy.
Nutrition (per serving)
Approximate values for 1 serving (2 rolls with gravy and mashed potatoes): 780 calories; 36 g protein; 68 g carbohydrates; 36 g fat; 7 g fiber; 1150 mg sodium.
