Beef Braise Europe Fry German Pork Vegetables


Written by Guest User

Krautwickel is a lovely German dish using beef, pork and cabbage with lovely soft mushrooms. The dish involves braising the cabbage roll and then using the braising liquid to make the gravy. It is so full of flavour and is often served with boiled potatoes or rice. Used as a main dish, side dish and starter.



Not a well known dish in some parts of the world but it should be.
4.37 from 33 votes
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Course: Appetizer, Main Dish, Side Dish, Snacks
Cuisine: German
Keyword: Beef, Dairy, Fry, Pork, Vegetables
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 People
Calories: 487kcal


For the cabbage rolls:


The sauce:


  • Preheat your oven to 220 °C 430 °F.
  • Place a large pan of water on a high heat. Add salt.
  • Using a sharp knife, remove the stalk from the cabbage.
  • When the salted water is boiling, blanch the cabbage for about 1 minute.
  • Remove the cabbage and carefully peel away the cabbage leaves.
  • If the leave start to tear as you remove them, return the cabbage to the boiling water for another minute.
  • You should be able to peel 12 – 14 cabbage leaves which will make 6 – 7 rolls.
  • Place a small frying pan over a medium high heat and melt the clarified butter. When melted add the chopped mushrooms. Fry/sauté the mushrooms until lovely and brown. Once ready, place them on a warmed dish put to one side.
  • In a large mixing bowl, add the pork and beef, diced bread, parsley, milk, sugar and mushrooms and mix thoroughly. I tend to add a few shakes of sweet chili sauce for a little kick.
  • Add the salt and pepper.
  • Time for the messy but best bit.
  • Flatten a cabbage leaf and place about 3 tablespoons of the meat mixture moulding it into a sausage shape. Fold the leaf around the mixture.
  • Using a second cabbage leaf, wrap the first leaf so the seam of the first is in the middle of the second leaf. Prevents leakage.
  • They should hold their shape but if not, wrap a piece of kitchen paper around tightly. Place to one side whilst you finish the rest.
  • In a large oven proof frying pan, heat the remaining clarified butter over a medium heat.
  • Carefully add the cabbage rolls seam side down and sear them for about 3 minutes.
  • Carefully add the beef broth without washing the rolls around.
  • Place the pan on the middle shelf of your pre-warmed oven.
  • Braise for about 45 minutes or until cooked and delicately browned.
  • Turn the oven off.
  • Remove the cabbage rolls from the pan and keep warm in the oven.
  • Hint: use the braising liquid to make and flavour the gravy
  • To make the gravy, add 1 tablespoon of butter in a saucepan and place over a medium-high heat. Add the flour and whisk continuously to create a lovely thickener. Cook until it turns brown but not burnt. We take 5 – 8 minutes.
  • Add the cabbage braising liquid a little at a time. I use a large spoon or ladle. Stir continuously.
  • Once fully mixed, bring the gravy up to a simmer and reduce the heat to maintain the simmer. Cook for 15 minutes.
  • When cooked, add the soy sauce, salt and pepper to your taste.
  • Serve with rice or potatoes with the cabbage rolls and lovely gravy.


Sodium: 509mg | Calcium: 204mg | Vitamin C: 120mg | Vitamin A: 747IU | Sugar: 14g | Fiber: 9g | Potassium: 1011mg | Cholesterol: 100mg | Calories: 487kcal | Trans Fat: 1g | Saturated Fat: 16g | Fat: 33g | Protein: 23g | Carbohydrates: 27g | Iron: 4mg