Pork and 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 many 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” are 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 is the perfect compliment to the cabbage rolls without overpowering them.
Be sure to also check out my other German-inspired recipes, including German Meatballs and Potatoes, Grilled Bratwurst and this Oktoberfest charcuterie board.
More recipes with sauerkraut
If you love the sour flavor of sauerkraut, you’ll also love these recipes!
Pork & Sauerkraut Cabbage Rolls
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
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