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    You are in: Home / Recipes / Krautwickel: German Stuffed Cabbage Leaves Recipe
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    Krautwickel: German Stuffed Cabbage Leaves

    Krautwickel: German Stuffed Cabbage Leaves. Photo by TeresaS

    1/1 Photo of Krautwickel: German Stuffed Cabbage Leaves

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Olha's Note:

    Krautwickel, stuffed cabbage leaves, is another popular dish in Bavaria. Cabbage leaves filled with a mixture of chopped cabbage, ground meat, eggs, onion and spices and simmered in soup stock.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash cabbage and cut out center stem.
    2. 2
      Put about 2 inches of water in a cooking pot and some salt.
    3. 3
      Put cabbage head upright in water, cover and steam.
    4. 4
      As the outer leaves become tender, remove cabbage from pot and peel off the tender leaves.
    5. 5
      Set leaves aside to drain.
    6. 6
      Return cabbage to pot and repeat until all the leaves are removed.
    7. 7
      Make six piles of two to three of the large outside cabbage leaves.
    8. 8
      Finely dice the remaining smaller cabbage leaves from the heart.
    9. 9
      This should give about two cups.
    10. 10
      Finely dice the onion.
    11. 11
      Add the diced cabage leaves, onion, parsley, marjoram, caraway, salt, some pepper and the eggs to the ground meat and mix well.
    12. 12
      Divide the meat mixture into six equal portions.
    13. 13
      Form each of the portions in the shape of a small meat loaf and wrap in the large cabbage leaves.
    14. 14
      Make sure that the meat is completely wrapped with two or three layers of cabbage leaves.
    15. 15
      Tie well with thread.
    16. 16
      Note: (Thin out the thick vein from the cabbage this way it will be easier to roll the leaves.) Melt lard in frying pan and brown, but do not burn, the Krautwickel on all sides.
    17. 17
      Pour fat from frying pan into a roasting pan, add Krautwickel and boiling soup stock.
    18. 18
      Cover.
    19. 19
      Place pan across two burners of the stove and simmer slowly for 1 to 1 1/2 hours.
    20. 20
      This can also be done in the oven, however if cooked in the oven the krautwickel must be basted from time to time.
    21. 21
      Sprinkle lightly with pepper immediately before serving.
    22. 22
      Miller's German Cookbook.

    Ratings & Reviews:

    • on August 02, 2011

      45

      this is the recipe i've been looking for. the meat mixture needs a lot more salt, but, that's probably just personal preference. I added 2 cups of cooked rice into the meat mixture as well, and it's almost exactly what I ate as a child that my neighbor's nana would make. I baked them in a chicken broth, they turned out wonderful. Thank you so much for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2006

      35

      Both DH and I thought this was the recipe that his Mother always makes. It just was not the same, but very close. It did not have that strong beef flavor that we are used to. What is so good about the German stuffed cabbage is that it doesn't taste like tomatoes. This is a great recipe to try if you want that stuffed cabbage taste without the overwhelming tomato flavor. Thanks Olga for sharing this dish.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Krautwickel: German Stuffed Cabbage Leaves

    Serving Size: 1 (431 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 411.4
     
    Calories from Fat 221
    53%
    Total Fat 24.6 g
    37%
    Saturated Fat 9.4 g
    47%
    Cholesterol 164.8 mg
    54%
    Sodium 743.5 mg
    30%
    Total Carbohydrate 14.4 g
    4%
    Dietary Fiber 5.9 g
    23%
    Sugars 7.5 g
    30%
    Protein 33.2 g
    66%

    The following items or measurements are not included:

    soup stock

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