These German-inspired Cabbage Rolls are filled with ground pork and sauerkraut, then simmered in a garlic-onion broth for an exceptionally flavorful, comforting dish.
This recipe is meaningful for a few reasons: it was the first recipe photographed in the author’s new kitchen, it was inspired by a love of traditional German flavors, and it was created as part of a seasonal recipe series celebrating winter cuisine. German-style cabbage rolls are distinct from tomato-based versions found in other cuisines — they are gently simmered in a savory broth that highlights the filling without overpowering it.
These cabbage rolls use ground pork combined with sauerkraut for a balanced savory-and-tangy filling. While sauerkraut is not in every traditional German cabbage-roll recipe, it is a classic ingredient in German cooking and adds a pleasant acidity that keeps the filling moist and flavorful. The rolls are finished in a light garlic-onion beef broth thickened slightly with cornstarch — a gentle sauce that complements the rolls without masking their texture.
Serve these cabbage rolls with mashed potatoes, boiled potatoes, egg noodles, or crusty bread to soak up the broth. A simple green salad or steamed green beans make a fresh counterpoint to the rich filling. Leftovers reheat well and develop even deeper flavor after a day in the refrigerator.
More recipes with sauerkraut
If you enjoy the tang of sauerkraut, consider trying other German-inspired favorites such as German meatballs with potatoes, grilled bratwurst, an Oktoberfest-style charcuterie board, pastrami sandwiches, pierogi soup, or Reuben sandwiches. These dishes pair well with the same bold, comforting flavors found in the cabbage rolls.
Pork & Sauerkraut Cabbage Rolls
These German-inspired cabbage rolls are filled with ground pork and sauerkraut, then simmered in a garlic and onion beef broth for a rich, balanced meal.
Details
- Servings: 12 cabbage rolls
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Author: Whitney Bond
Ingredients
- 1 ½ pounds cabbage
- 2 ½ teaspoons salt, divided
- 1 pound ground pork
- 1 cup sauerkraut
- 1 large egg
- ⅓ cup breadcrumbs
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon oregano
- 2 tablespoons butter
- 1 cup diced onion
- 4 cloves garlic, minced
- 1 teaspoon cornstarch
- 2 cups beef broth
Instructions
- Remove any discolored outer leaves from the cabbage and cut out the core. Place the whole head of cabbage in a large pot and add enough water to cover it.
- Add 2 teaspoons of salt to the water and bring the pot to a boil.
- When the water reaches a boil, remove the pot from the heat and let the cabbage sit in the hot water for 10–12 minutes. This softens the leaves so they can be peeled without tearing.
- Remove the cabbage from the pot and peel the outer leaves off one by one. Set the leaves aside to cool so you can handle them.
- In a large bowl, combine the ground pork, sauerkraut, egg, breadcrumbs, paprika, black pepper, oregano, and the remaining ½ teaspoon of salt. Mix until evenly combined but do not overwork the meat.
- Shape the filling into 10–12 rolls about 2 inches long.
- Wrap each meat roll in a cabbage leaf. If needed, secure the leaf with a toothpick or kitchen twine. Place the finished rolls aside on a tray.
- In a large skillet or Dutch oven, melt the butter over medium-high heat. Add the diced onion and minced garlic and sauté for 3–4 minutes until softened.
- Sprinkle in the cornstarch and cook, stirring, for another 2–3 minutes to cook out the raw starch.
- Slowly add the beef broth while stirring, then bring the mixture to a boil so the sauce begins to thicken slightly.
- Arrange the cabbage rolls in the skillet so they sit snugly in the broth. Cover the pan, reduce the heat to low, and simmer gently for 45–60 minutes, until the pork is cooked through and the cabbage is tender.
- Remove any toothpicks or twine before serving. Spoon the warm broth over the rolls when plating.
Tips & Variations
- To make rolling easier, trim the thick white vein from the underside of each cabbage leaf so it bends without breaking.
- Substitute ground beef or a pork-beef blend if preferred. Adjust seasonings to taste.
- For a lighter broth, use low-sodium beef or vegetable broth and adjust salt at the end.
- These rolls can be made ahead and reheated gently in the oven or on the stovetop. They also freeze well — freeze unbaked rolls or fully cooked rolls, then thaw and reheat thoroughly.
Nutrition Facts (per roll)
- Calories: 161 kcal (8% DV)
- Carbohydrates: 8 g (3% DV)
- Protein: 9 g (18% DV)
- Fat: 11 g (17% DV)
- Saturated Fat: 4 g (20% DV)
- Cholesterol: 46 mg (15% DV)
- Sodium: 788 mg (33% DV)
- Potassium: 281 mg (8% DV)
- Fiber: 2 g (8% DV)
- Sugar: 3 g (3% DV)
- Vitamin A: 175 mg (4% DV)
- Vitamin C: 24 mg (29% DV)
- Calcium: 48 mg (5% DV)
- Iron: 1 mg (6% DV)
Enjoy these savory, tangy cabbage rolls as a comforting main course. They make great leftovers and are a pleasing way to introduce sauerkraut into a hearty family meal.