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Gefulles Kraut (German Stuffed Cabbage)



  • 2 pounds lean ground beef
  • 2 eggs
  • 3/4 cup seasoned dry bread crumbs
  • 1/4 cup chopped onion
  • 1/2 cup fresh chopped parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium head cabbage
  • 1 tablespoon beef base
  • 1/2 cup red wine (cabernet sauvignon or merlot)
  • 3 tablespoons olive oil
  • 2 1/2 cups water, divided
  • 1/4 cup all-purpose flour


  1. In a large bowl, combine beef, eggs, bread crumbs, onion, parsley, salt, pepper, beef base and wine. Mix well and shape the mixture into 2 large, round patties, about 8 inches in diameter.
  2. Carefully pull off 9 or 10 cabbage leaves from head.
  3. Add 1 1/2 cups water to a large pot and place cabbage leaves in pot. Cover and steam leaves for 10 minutes. Drain.
  4. In a skillet, heat the olive oil. Place 3 cabbage leaves in skillet and top with 1 patty. Add 3 more cabbage leaves and top with the other patty. Add remaining cabbage leaves. Brown well for 7-10 minutes on one side. (Don't worry if cabbage burns a little, that is part of the taste.) Carefully flip the food over with a large plastic spatula. Brown on the other side for 7-10 minutes. Remove from heat and keep warm.
  5. In the same skillet, dissolve the beef bouillon; add the wine and 2 cups of water. Cover and cook for 45 minutes over low heat.
  6. In a small dish, mix the flour with a 1/2 cup of water and add to the juices in the skillet. Heat and cook until thickened.
  7. Place Gefulltes Kraut on a platter, then pour some gravy over the top.
  8. Slice and serve with remainder of gravy on the side.

Serves 6 to 8.

Nutrition values per serving: 398 calories, 25 g fat, 15 g carbohydrates


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