Pork & Sauerkraut Cabbage Rolls
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These German inspired Cabbage Rolls are filled with ground pork and sauerkraut, then simmered in a garlic onion broth for an amazingly flavorful recipe!
This recipe is very special for several reasons, it’s the first recipe photographed in my new house (yay!), it was inspired by my husbands love of cabbage rolls and it’s part of the “Food Blogger Olympics”, an initiative started by my friend Amy to celebrate the upcoming Winter Olympic Games!
For the “Food Blogger Olympics”, each blogger picked a country and created recipes inspired by that countries cuisine. I picked Germany because that’s where my husband Kurt’s family is from and he loves German food.
In the 3 years we’ve been together, I’ve learned a lot about German cuisine and decided it was time to spread my knowledge on the blog!
My first recipe for the “Food Blogger Olympics” were these cabbage rolls filled with pork and sauerkraut. Unlike cabbage rolls from other countries that are cooked in a tomato based sauce, German cabbage rolls are simmered in a broth.
Although a traditional German cabbage roll does not include sauerkraut, it is a popular ingredient in German cuisine, and one of Kurt’s favorite foods, so I added it to the ground pork inside of the cabbage rolls. And let me tell you, these were the best cabbage rolls I’ve ever had!
They are so flavorful, the filling is moist, not dried out and the garlic onion beef broth was the perfect compliment to the cabbage rolls without overpowering them.
Be sure to tune in tomorrow, when I’ll be sharing another German Inspired recipe for the “Food Blogger Olympics” and check out these recipes from my food blogger friends for recipes from Korea, Thailand, Ireland and more!
- Korean Pancakes from House of Nash Eats
- Asian Peanut Sesame Noodles from Lemon Blossoms
- Homemade Irish Cream from Crumby Kitchen
- Irish Lamb Stew from West via Midwest
- Spicy Maple Bacon Chicken Drumsticks via Tara Teaspoon
- Verde Chicken Enchiladas via The Anthony Kitchen
- Italian Sausage & Peppers via The Girl Who Ate Everything
Pork & Sauerkraut Cabbage Rolls
- 1 ½ lbs cabbage
- 2 ½ tsp salt, divided
- 1 lb ground pork
- 1 cup sauerkraut
- 1 large egg
- 1/3 cup breadcrumbs
- ½ tsp paprika
- ½ tsp black pepper
- ½ tsp oregano
- 2 tbsp butter
- 1 cup diced onion
- 4 cloves garlic, minced
- 1 tsp cornstarch
- 2 cups beef broth
- Peel any discolored leaves from the outside of the cabbage, cut the stem out of the cabbage then place the head of cabbage in a large pot and fill the pot with enough water to cover the cabbage.
- Add 2 tsp salt to the pot and bring the pot to a boil.
- Once the water comes to a boil, remove the pot from the heat and let the cabbage sit in the pot for 10-12 minutes.
- Remove the cabbage from the pot and peel the outer leaves off one by one, set the leaves aside.
- In a large bowl, combine the ground pork, sauerkraut, egg, bread crumbs, paprika, black pepper, oregano and remaining ½ tsp salt.
- Form into 10-12, 2” meat rolls.
- Wrap each meat roll in a cabbage leaf. If needed, use a toothpick or cooking twine to keep it closed. Set the cabbage rolls aside.
- In a large skillet or dutch oven, heat the butter over medium high heat.
- Add the onion and garlic, cook 3-4 minutes, then add the cornstarch and continue cooking 2-3 minutes.
- Add the beef broth and bring to a boil.
- Place the cabbage rolls in the skillet and cover.
- Turn the heat to low and simmer for 45-60 minutes.
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11 Comments on “Pork & Sauerkraut Cabbage Rolls”
Both my dad’s parents came to USA from Poland , however the traditional family recipe was similar to this. Except the sauerkraut was not in the rolls but the rolls were layered between sauerkraut , with the top layer covered with sauerkraut then the juice was poured over the layers. Dad would make around 80 rolls in the electric over. Dad’s cabbage rolls were more square and compact than the longer skinny ones . This was our traditional Christmas dinner. I have never had the skinny rolls with tomato sauce.
I’ve been searching for others who cook cabbage rolls without tomato sauce! My family (I’m assuming from the German side) traditionally stuffs with ground beef, rice and onion) and cooks along with our pork and sauerkraut. It is served for New Year’s Day and is my favorite meal of the entire year! We are from the Pittsburgh area.
That’s fantastic Karen, I’m so glad you found the recipe! My fiancé, who inspired this recipe, is also from Pittsburgh! Happy New Year!
My family has a recipe for cabbage rolls that’s been passed down for 3 generations. We use pork , beef and rice as well as the sauerkraut. It’s cooked in a large pot layered with kraut, covered with water and vinegar . Then weighted down and cooked for 4 hours until rice is done. We only cook it for Thanksgiving.
Like Barbara, I’ve had “no tomato sauce” stuffed cabbage all my life. I think it came about for the family before the 50’s in Pittsburgh with input from all kinds of European folks. Ours is layers of leftover cabbage, rolls of meat/rice/spices, sauerkraut, kielbasa in a pot with water.
Thank you so much for posting a recipe without tomato sauce….I’ll have to try it!!!
I grew up eating these rolls, only with rice. Never tomato sauce! I kind of remembered what to do and have been duplicating them for 40+ years. Your recipe reaffirms. I think I have German heritage, but it’s spotty. In the 1970’s I went to a Czech restaurant that served these rolls. None of my German-heritage friends, nor my husband’s German family, cook them this way. They use tomato. So here I am sitting in Prague this morning trying to find cabbage roll restaurants that make rolls like like yours. But the locals tell me the Czech way is with tomato. Guess I have to make some when I get home. I will compare your recipe with my hobbled-together version. Thanks!
I’m so glad you found the recipe! Let me know what you think when you make this recipe compared to your version!
This sounds delicious! My German mother-in-law taught me to make cabbage rolls using ground beef and rice, then cooking the rolls in a combination of the rest of the cabbage (shredded) and a jar of sauerkraut. No tomato sauce ever, because my father-in-law didn’t like it. I can’t wait to try your version!
I’m so excited for you to try them Sharon!
This is such an iconic German dish! Such great flavors and a great comfort food!
These look so good Whitney!