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Grandma’s Classic Cabbage Rolls

Grandma’s cabbage rolls are tender cabbage leaves filled with a hearty ground meat mixture, slowly simmered in a light, flavorful gravy made with vegetables, broth, and a touch of mustard. Comforting, traditional, and perfect with mashed or boiled potatoes.
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Cook Time 1 hour
Servings: 4
Course: Dinner, Lunch
Cuisine: German
Ingredients Equipment Method

Ingredients
  

Cabbage Rolls
  • 1 Large white cabbage or savoy cabbage
  • 1 lbs Ground meat (beef or beef/pork mix)
  • 1 Stale bread roll
  • 1 Egg
  • 1 middle Onion
  • 2 tbsp Sald
  • 2 tbsp Pepper
Sauce
  • 1 middle Onion
  • 1 Celery
  • 1 Carrot
  • 2 tbsp Flour
  • 1 tbsp Butter
  • 2 tbsp Mustard
  • 3 cups Broth
  • 1 cup White wine / apple cider vinegar
  • 2 tbsp Sald
  • 2 tbsp Pepper
  • 2 tbsp Nutmeg
  • Parsley How much u like
  • 1 Bay leaf

Equipment

  • 1 Large pot
  • 1 Medium pot
  • 1 Mixing bowl
  • 1 Sharp knife
  • 1 cooking spoon
  • 1 Cutting board

Method
 

Prepare the cabbage
  1. Bring a large pot of salted water to a boil. Carefully remove the outer leaves of the cabbage, then blanch them in the hot water for 2–3 minutes until pliable. Drain and let cool. Cut or shave down the thick ribs so the leaves roll easily.
Make the filling
  1. In a mixing bowl, combine ground meat, soaked and squeezed bread, 1 diced onion, egg, parsley, mustard, salt, pepper, and a pinch of nutmeg. Mix until well combined.
For the rolls
  1. Place 2–3 Tbsp of filling onto each cabbage leaf.
    Fold in the sides and roll up tightly.
    Secure with kitchen twine or toothpicks.
Brown the rolls
  1. Heat 1 Tbsp oil in a large Dutch oven or heavy pot.
    Brown the cabbage rolls on all sides until golden (this creates flavor).
    Remove and set aside.
Start the gravy
  1. In the same pot, sauté the second diced onion, carrot, and celery until lightly browned.
    Stir in 2 Tbsp flour and cook for 1 minute.
    Deglaze with 1 cup white wine (or juice/broth alternative), scraping up the browned bits.
Add liquid & simmer
  1. Pour in 3 cups broth, and the bay leaf.
    Stir well and bring to a gentle simmer.
Braise the rolls
  1. Return the cabbage rolls to the pot, cover with a lid, and simmer on low heat for 45–60 minutes.
Finish the gravy
  1. Remove the rolls and keep warm.
    Strain the sauce through a sieve or blend with an immersion blender for a smooth texture.
    Optional: stir in 2–3 Tbsp cream or crème fraîche for richness.
    Season with salt, pepper, and nutmeg to taste.
Serve
  1. Place cabbage rolls on a plate, spoon gravy over the top.
    Serve with boiled or mashed potatoes.