Meat & Cabbage (Old German Recipe)

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Servings: 1 Difficulty: Intermediate
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Savory ground beef and rice rolls wrapped in tender cabbage leaves, simmered in a rich tomato-herb sauce.
Meat & Cabbage (Old German Recipe recipe image
Meat & Cabbage (Old German Recipe recipe image
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Meat & Cabbage (Old German Recipe)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 539.6

Description

This hearty Old German dish features tender cabbage leaves wrapped around a savory filling of ground beef, rice, and fresh herbs. The rolls are simmered slowly in a tangy tomato-based sauce infused with celery, parsley, and a hint of lemon, allowing the flavors to meld beautifully. It is a comforting, protein-rich meal that feels both rustic and elegant. Perfect for a cozy family dinner or a special weekend cook, this recipe delivers deep, satisfying flavors with a balance of acidity and sweetness. The slow cooking process ensures the cabbage becomes melt-in-your-mouth tender while the meat remains juicy. It is an excellent way to use up fresh vegetables and ground meat for a wholesome, home-style feast.

Ingredients

Directions

  1. In a large bowl, combine the ground beef, beaten egg, uncooked rice, salt, and pepper. Mix thoroughly by hand until well combined.
  2. In a medium saucepan, melt the butter over medium heat. Add the finely sliced onion and chopped celery, cooking until softened, about 5 minutes.
  3. Stir in the tomato soup, an equal amount of water (1 cup), lemon juice, sugar, and minced parsley. Season with a pinch of salt and pepper. Simmer gently for 10 minutes to blend the flavors.
  4. While the sauce simmers, bring a large pot of water to a boil. Add the cabbage leaves and blanch for 3-4 minutes until tender and pliable. Drain and place on a clean towel to cool slightly.
  5. Place approximately 2 tablespoons of the meat mixture onto the center of each cabbage leaf. Fold the sides over the filling and roll up tightly into a cylinder.
  6. Secure each roll with a toothpick to prevent unraveling during cooking.
  7. Arrange the cabbage rolls seam-side down in a deep saucepan or Dutch oven. Pour the prepared tomato sauce evenly over the rolls.
  8. Cover the pan tightly with a lid and simmer on low heat for 3 hours, checking occasionally to ensure the sauce does not dry out. Add a splash of water if necessary.
  9. Carefully remove the rolls from the pan, discarding the toothpicks. Serve immediately while hot, spooning extra sauce over the top.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 539.6kcal
% Daily Value *
Total Fat 27.2g42%
Saturated Fat 11.7g59%
Cholesterol 197.9mg66%
Sodium 208.5mg9%
Total Carbohydrate 39.6g14%
Dietary Fiber 12.4g50%
Sugars 10.6g
Protein 40.1g81%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.

Variations: For a richer flavor, consider using ground pork or a mixture of beef and pork. You can also add grated carrots to the filling for extra sweetness and texture.

Tip: If using a whole head of cabbage, remove the core and boil the head until the outer leaves are loose enough to peel off. Trim the thick central rib from each leaf to make rolling easier.

Keywords: german, cabbage rolls, ground beef, rice, tomato sauce, slow cooked, comfort food, beef rolls, celery, parsley, lemon, onion, egg, hearty, traditional, simmered, main course, protein, family dinner
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