This is a delicious German appetizer, also called Kohlrouladen.

Sara
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spread out meat, and season with salt and pepper. Spread one layer of mustard over the meat, and one layer of chopped onion. Roll meat up in a cabbage leaf. Use thread or a toothpick to hold the roll together.

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  • Melt butter or margarine in a medium size saucepan, fry cabbage rolls over a medium heat until brown. Add 2 cups water, and let simmer for 35 to 40 minutes.

Nutrition Facts

228.1 calories; 24.8 g protein; 2.7 g carbohydrates; 74.3 mg cholesterol; 73.8 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
I made this as an entree and it was delicious. Notes: Use GROUND beef. Also, the measurements for the mustard, salt and pepper are guidelines; use more to taste. I microwaved my head of cabbage for 1½ minute to make the leaves easier to remove and work with. Next time I would use chicken or vegetable stock instead of water and make it into a gravy to serve with/over the rouladen. I served this time with package gravy and rice and everyone (husband and teenage kids) loved it!!! Read More
(40)

Most helpful critical review

Rating: 1 stars
01/25/2004
One of the blandest recipes I've made lately. Good luck trying to find cabbage leaves big enough for the meat roll-ups. Read More
(28)
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/25/2004
I made this as an entree and it was delicious. Notes: Use GROUND beef. Also, the measurements for the mustard, salt and pepper are guidelines; use more to taste. I microwaved my head of cabbage for 1½ minute to make the leaves easier to remove and work with. Next time I would use chicken or vegetable stock instead of water and make it into a gravy to serve with/over the rouladen. I served this time with package gravy and rice and everyone (husband and teenage kids) loved it!!! Read More
(40)
Rating: 5 stars
01/25/2004
I made this as an entree and it was delicious. Notes: Use GROUND beef. Also, the measurements for the mustard, salt and pepper are guidelines; use more to taste. I microwaved my head of cabbage for 1½ minute to make the leaves easier to remove and work with. Next time I would use chicken or vegetable stock instead of water and make it into a gravy to serve with/over the rouladen. I served this time with package gravy and rice and everyone (husband and teenage kids) loved it!!! Read More
(40)
Rating: 4 stars
01/25/2004
Despite the previous review ) I tried this recipe and found it was a great improvement on my mother's version. I found it was quite good flavor as expected of a German dish.(i had to laugh thinking the previous review may not have understood this was supposed to be GROUND beef hence the implication that you might not be able to wrap a standard cabbage leaf arround an entire steak! Read More
(30)
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Rating: 1 stars
01/25/2004
One of the blandest recipes I've made lately. Good luck trying to find cabbage leaves big enough for the meat roll-ups. Read More
(28)
Rating: 5 stars
01/25/2011
Maybe using beef stock to steam them through would give additional flavor rather than just using plain water. Read More
(4)
Rating: 2 stars
04/02/2014
Bland as written. Read More
(1)
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