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Krautrouladen - Austrian Cabbage Rolls served on a plate with potatoes and sour cream.

Grandma’s Stuffed Cabbage Rolls - Authentic Austrian Family Recipe

Rezept drucken
Tender cabbage rolls filled with a mixture of ground meat, spices, and egg, wrapped in bacon, and gently braised in the oven with a bit of broth.
Arbeitszeit 45 Minuten
Cooking Time 45 Minuten
Gesamt 1 Stunde 30 Minuten
Portionen 4 persons

Zutaten

For the stuffed cabbage rolls

  • 1 head of white cabbage
  • 1 large onion
  • 1 teaspoon paprika powder
  • 3 cloves of garlic
  • 500 g mixed ground meat beef and pork (about 1.1 lb)
  • 1 egg
  • 1 teaspoon fine salt 10 g
  • 1 pinch black pepper
  • 8 –16 slices of bacon depending on the size of the rolls, Hamburgerspeck if available
  • 500 ml vegetable broth about 2 cups

For serving

  • 250 ml sour cream about 1 cup
  • 2 tablespoon parsley
  • 1 handful chopped pork cracklings optional

Anleitung

  • Use a sharp knife to remove the core from the head of cabbage.
  • Place the cabbage in a large pot of salted water, cook for 20 minutes, then cool it under cold water.
  • Meanwhile, peel and finely chop the onion. Sauté it in 1 tablespoon oil until translucent or lightly browned. Add the paprika, stir for a few seconds, then remove from the heat and let cool.
    Optional: you can add the chopped onion and paprika raw directly to the ground meat, without sautéing.
  • Peel and press the garlic. In a large bowl, mix the garlic with the ground meat, egg, salt, pepper, paprika, and onion.
  • Preheat the oven to 200 °C (390 °F) fan.
  • Heat the vegetable broth in a pot.
  • Carefully separate the cabbage leaves and fill each one with the meat mixture.
  • Roll each leaf halfway, fold in the sides, then roll it up completely.
  • Wrap each roll with 1–2 slices of bacon.
  • According to the original recipe, the rolls are now seared in a pan until crispy, but I personally skip this step and place them directly into the roasting pan.
  • Pour the hot vegetable broth into the roasting pan until it stands about 1–2 cm (½ inch) high.
  • Roast for about 45 minutes. While roasting, spoon some of the broth over the rolls every 10–15 minutes.
  • Optional: mix the juices from the roasting pan with the sour cream and pour over the rolls before serving.
    Alternatively, serve the sour cream on the side and pour the roasting juices directly over the rolls.
    Krautrouladen - Austrian Cabbage Rolls served on a plate with potatoes and sour cream.
  • Sprinkle with chopped parsley (and optionally chopped pork cracklings) before serving.

Notizen

Traditional side dishes: cooked potatoes, mashed potatoes

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Dezember 11, 2025

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

https://www.vienna-sunday.kitchen/cabbage-rolls-with-oven-roasted-winter-veggies/