Meat-and-Cabbage-Old-German-Recipe_1

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Servings: 1 Difficulty: Advanced
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Hearty German-style stuffed cabbage rolls simmered in a savory tomato-onion sauce
Meat and Cabbage (Old German Recipe recipe image
Meat and Cabbage (Old German Recipe recipe image
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Meat-and-Cabbage-Old-German-Recipe_1

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 446.3

Description

This classic Old German recipe delivers comfort food at its finest. Tender cabbage leaves are wrapped around a savory mixture of ground beef, uncooked rice, and aromatic herbs. The rolls are then slow-simmered in a rich, tangy sauce made from tomato soup, butter, onions, celery, and a bright hint of lemon. The result is a deeply flavorful, cohesive dish where the rice absorbs the juices and the cabbage becomes melt-in-your-mouth tender. Perfect for a cozy family dinner or a satisfying weeknight meal that feels homemade and nostalgic.

Ingredients

Directions

  1. In a large bowl, combine the ground beef, salt, pepper, and beaten egg. Mix thoroughly with your hands until well incorporated.
  2. Add the uncooked rice to the meat mixture and mix again until evenly distributed.
  3. In a large skillet or saucepan, melt the butter over medium heat.
  4. Add the finely sliced onion and cook until softened and translucent, about 5 minutes.
  5. Stir in the tomato soup and an equal amount of water (1 cup).
  6. Add the chopped celery, minced parsley, lemon juice, sugar, salt, and pepper to the sauce. Simmer for 10 minutes, stirring occasionally.
  7. While the sauce simmers, wash the cabbage leaves and boil them in a separate pot of water until tender but still pliable, about 5-10 minutes. Drain and let cool slightly.
  8. Place about 2 tablespoons of the meat mixture near the stem end of each cabbage leaf.
  9. Fold the sides of the leaf over the filling and roll it up tightly into a cylinder.
  10. Secure each roll with a toothpick if necessary to prevent unrolling during cooking.
  11. Arrange the cabbage rolls seam-side down in a large saucepan or Dutch oven.
  12. Pour the prepared tomato-onion sauce evenly over the rolls, ensuring they are mostly submerged.
  13. Cover the pan tightly with a lid and simmer on low heat for 3 hours.
  14. Check occasionally to ensure there is enough liquid, adding a splash of water if needed.
  15. Serve very hot, garnished with fresh parsley if desired.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 446.3kcal
% Daily Value *
Total Fat 26.7g42%
Saturated Fat 11.6g58%
Cholesterol 197.9mg66%
Sodium 166.4mg7%
Total Carbohydrate 18.5g7%
Dietary Fiber 7.0g29%
Sugars 1.6g
Protein 36.6g74%

* 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: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water to prevent drying out.

Tip: If your cabbage leaves are too large, trim the thick stem end to make rolling easier.

Variation: You can substitute half the ground beef with ground pork for a richer flavor profile.

Keywords: beef, german, cabbage, rolls, stuffed, comfort, dinner, hearty, simmered, tomato, onion, rice, traditional, homemade, main, celery, lemon, parsley, slow-cooked
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