Meat-and-Cabbage-Old-German-Recipe

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.

Cooking Method: Boiling

Cuisine: German

Courses: Main Courses

Difficulty: Advanced

Servings: 1

Calories: 446.3

Dietary: Gluten-free

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

1 lbs Beef, ground
1/3 cups Rice, uncooked
2 tablespoons Butter
1 whole Onion, finely sliced
1 whole Egg, well beaten
1 cups Tomato soup
1 whole Lemon, juice of
1 teaspoons Sugar
1 teaspoons Parsley, minced
1/2 cups Celery, chopped
1 Salt & pepper
6 whole Cabbage leaves

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

Read it online: https://www.chefs-mate.com/recipe/meat-and-cabbage-old-german-recipe-2/

Meat-and-Cabbage-Old-German-Recipe_1

Nutrition Facts