Stuffed Kraut Recipe

Stuffed Kraut


  • 1 savoy cabbage (you can use a regular cabbage, but I prefer savoys)
  • 500 g minced meat, veal, beef or pork
  • 2-3 bread rolls (or equivalent baguette like white bread) from the day before
  • 1 large onion
  • 2 eggs
  • 1/2 liter vegetable stock or water plus stock cubes
  • salt and pepper
  • caraway seeds
  • vegetable oil

How to make Stuffed Kraut

This is what my mother calls "Gefülltes Kraut" which means literally stuffed cabbage, yet it is more piled up than stuffed. The name in German does not have any  xenophobic connotations. Sometimes it is called "Kohlpudding", it is also possible to make real stuffed cabbage pockets, but is not really necessary, it's a question of presentation.

  1. Chop up the onion very finely
  2. soak the bread in a little water then squeeze out the water and mix it with the eggs and the minced meat until you get a homogeneous mass
  3. add the chopped onion
  4. season the mixture with salt and pepper
  5. wash the cabbage and separate each leaf getting rid of the rather thicker stalk parts
  6. heat some oil in a pot
  7. add a layer of cabbage leaves to the bottom of the pot
  8. sprinkle the leaves with a generous amount of caraway seeds and add some salt
  9. now make flat patties of some of the meat mixture and add them as another layer
  10. add a new layer of cabbage with caraway and so on until you do not have anymore cabbage and meat
  11. pour the vegetable stock on top
  12. leave on the heat as low so that it does not burn and as high so that i can cook
  13. cook for about half an hour, the cabbage and the meat has to be well done

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