Grandma's Cabbage Rolls
Mince Filling

Cabbage rolls with mince filling or Kohlrouladen as they are called in Germany are a wonderful hearty treat that I always loved since my childhood. My mum used to make them for

us as well. The best cabbage leaves to use for Kohlrouladen are those of the Savoy cabbage, Unfortunately they are not available all year round so sometimes we had to settle for a big white cabbage instead if we wanted to have some mince stuffed cabbages leaves.

Preparation time: 15 minutes 
Cooking time: at least 60 minutes
Resting time: 0 minutes
Total time needed: at least 1 H 15 minutes
Grade of Difficulty: standard


Serves 4

Grandma's Cabbage Rolls

  • 6 large savoy cabbage leaves, If you can't get savoy cabbage use white head cabbage instead
  • 3 tbsp. olive oil 
  • 1 cup water
  • 1 tsp. salt
  • 500 gram / 17.6 oz pork or beef mince
  • 1 egg
  • 1 large onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 tsp. granulated beef stock
  • 1 cup water
  • Salt and pepper to taste


  • Add 1 cup of water and 6 large cabbage leaves to a big pot, close lid tight and switch stove to medium hot heat
  • Once water is boiling reduce heat to medium and boil cabbage leaves for 3 to 5 minutes. This will soften the leaves and will make it easier to roll them up later.
  • Take pot of the stove and the cabbage leaves out of the water to cool down a little, keep one cup of cabbage water for later use
  • Add mince, egg, onion, garlic, salt and pepper to a large bowl and mix well
  • Divide the mince mix into six equal parts
  • Place one cabbage leaf on a large board and place one part of the mince mix in the middle of the cabbage
  • Roll up the cabbage leaf and lift both ends up. Use kitchen twine or toothpicks to keep the ends of the roll from opening up during the cooking and place finished mince stuffed cabbage leave aside for the time being.
  • Prepare the other cabbage leaves and mince the same way till you end up with six rolls
  • Add oil to a large pan and switch stove to medium hot heat
  • Add the cabbage rolls to the pan and fry them on top and bottom till they are nicely browned which should take about 10 to 12 minutes, turning them once or twice during that time
  • Add one cup of water, the cabbage water and beef stock to the pan, cover with lid, reduce the heat to low and gently simmer for 40 minutes
  • Sample the gravy and is desired add salt and pepper to taste
  • Serve hot with salt potatoes

Baked Curly Kale Casserole

Potatoes with eggs and chard

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