Of course! This is a classic, comforting German dish, often known as Kohlrouladen mit Klößen (Cabbage Rolls with Dumplings) if you’re making the stuffed version, or simply as a hearty cabbage stew served with dumplings on the side.
Here is a comprehensive guide with two approaches: the classic stuffed cabbage rolls and a simpler, quicker “deconstructed” version that is equally delicious.
I. Classic German Cabbage Rolls with Dumplings (Kohlrouladen mit Klößen)
This is the more traditional method, involving blanching cabbage leaves, filling them, and simmering them in a rich sauce.
A. The Cabbage Rolls (Kohlrouladen)
Ingredients:
· 1 large head Savoy cabbage (or white cabbage)
· 500g (1 lb) ground pork and beef mix (half & half)
· 1 medium onion, finely diced
· 2 cloves garlic, minced
· 100g (1 ½ cups) breadcrumbs
· 1 large egg
· 2 tablespoons chopped fresh parsley
· 1 teaspoon sweet paprika
· Salt and freshly ground black pepper to taste
· 4-5 slices of bacon, chopped (optional, for flavor)
· 2 tablespoons tomato paste
· 500ml (2 cups) beef broth
· 125ml (½ cup) dry white wine (or more broth)
· 1 bay leaf
· 2 tablespoons all-purpose flour (for thickening, if desired)
· 2 tablespoons sour cream (for finishing the sauce)
Instructions:
- Prepare the Cabbage Leaves: Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage. Place the whole head in the boiling water for a few minutes. As the outer leaves soften, peel them off carefully. You’ll need about 12 large leaves. Return the cabbage to the water if the inner leaves are still firm. Trim the tough central rib from each leaf to make them easier to roll.
- Make the Filling: In a large bowl, combine the ground meat, diced onion, garlic, breadcrumbs, egg, parsley, paprika, salt, and pepper. Mix with your hands until just combined (do not overmix).
- Assemble the Rolls: Place a portion of the filling (about 2-3 tablespoons) onto the bottom third of a cabbage leaf. Fold the sides over the filling, then roll it up tightly, like a burrito. Secure with a toothpick if necessary. Repeat with remaining leaves and filling.
- Brown the Rolls (Optional but Recommended): In a large, heavy-bottomed pot or Dutch oven, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the fat in the pot. Brown the cabbage rolls in the bacon fat on all sides. Remove and set aside.
- Make the Sauce: In the same pot, sauté the onion (if using raw) until translucent. Add the tomato paste and cook for 1 minute. Deglaze the pot with the white wine, scraping up any browned bits. Add the beef broth, bay leaf, and reserved bacon (if using). Bring to a simmer.
- Cook the Rolls: Carefully place the cabbage rolls back into the pot, seam-side down. They should be snug but in a single layer. Cover and simmer gently for 60-75 minutes, until the cabbage is very tender and the filling is cooked through.
- Finish the Sauce: Remove the cabbage rolls to a serving platter. If you want a thicker sauce, mix the flour with a little cold water to make a slurry. Whisk it into the simmering sauce and cook for 2-3 minutes until thickened. Remove from heat and stir in the sour cream. Season to taste.
B. The Semmelknödel (Bread Dumplings)
These soft, fluffy bread dumplings are the perfect accompaniment.
Ingredients:
· 250g (about 5 cups) stale white bread rolls (Brötchen) or bread, cut into small cubes
· 200ml (¾ cup + 1 tbsp) warm milk
· 2 large eggs
· 1 small onion, finely diced
· 2 tablespoons butter
· 2 tablespoons chopped fresh parsley
· Salt, nutmeg, and white pepper to taste
Instructions:
- Place the bread cubes in a large bowl.
- In a small pan, melt the butter and sauté the diced onion until soft and translucent. Pour over the bread cubes.
- In a separate bowl, whisk together the warm milk, eggs, parsley, salt, nutmeg, and pepper.
- Pour the milk mixture over the bread cubes and mix thoroughly. Let it sit for 20-30 minutes, allowing the bread to fully absorb the liquid.
- With wet hands, form the mixture into compact, round dumplings, about the size of a tennis ball.
- Bring a large pot of salted water to a gentle simmer (not a rolling boil). Carefully lower the dumplings into the water.
- Simmer for 20 minutes. Do not let the water boil vigorously, as this can cause the dumplings to break apart.
- Remove with a slotted spoon and serve immediately with the cabbage rolls and sauce.
II. Quick & Easy “Deconstructed” German Cabbage & Dumplings
This is a much faster, weeknight-friendly version where everything cooks together in one pot.
Ingredients:
· 500g (1 lb) ground pork or sausage (like Bratwurst, removed from casing)
· 1 large onion, chopped
· 1 small head of cabbage, roughly chopped
· 2 carrots, sliced (optional)
· 1 apple, peeled and diced (optional, for a touch of sweetness)
· 2 cloves garlic, minced
· 1 teaspoon caraway seeds (highly recommended for authentic flavor)
· 1 tablespoon tomato paste
· 500ml (2 cups) beef or vegetable broth
· 1 bay leaf
· Salt and pepper to taste
· For the Quick Dumplings:
· 200g (1 ⅔ cups) all-purpose flour
· 2 teaspoons baking powder
· ½ teaspoon salt
· 100ml (⅓ cup + 1 tbsp) milk
· 1 large egg
· 2 tablespoons melted butter or oil
Instructions:
- Cook the Meat: In a large pot or Dutch oven, brown the ground pork/sausage over medium-high heat. Add the chopped onion and cook until softened. Add the garlic and caraway seeds and cook for another minute.
- Build the Stew: Add the chopped cabbage, carrots, and apple (if using). Stir in the tomato paste. Pour in the broth, add the bay leaf, and season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the cabbage is tender.
- Make the Dumpling Dough: While the stew simmers, in a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, whisk the milk, egg, and melted butter. Combine the wet and dry ingredients, stirring until just mixed (do not overwork the dough).
- Cook the Dumplings: Drop spoonfuls of the dumpling dough directly on top of the simmering cabbage stew. Cover the pot tightly and let the dumplings steam for 15-20 minutes. Do not lift the lid during this time! The dumplings are done when they are puffed up and a toothpick inserted in the center comes out clean.
- Serve: Scoop the stew and fluffy dumplings into bowls and enjoy!
Tips for Success:
· Cabbage Choice: Savoy cabbage is easier to work with for rolls because its leaves are more pliable and have a milder flavor.
· Don’t Overmix Dumplings: Whether for bread or quick dumplings, overmixing will make them tough and dense. Mix until the ingredients are just combined.
· Simmer, Don’t Boil: A gentle simmer is crucial for cooking dumplings without them falling apart.
· Serve with Mustard: A good German mustard on the side is non-negotiable for many!
Guten Appetit! Enjoy your hearty and authentic German meal.