Germanbraisedrolledclassic European

German Rouladen with Red Cabbage

Name: German Rouladen with Red Cabbage
Prep time: 30 min
Cook time: 2 h
Total time: PT2.5H
Yield: 4 servings
Cuisine: American
Ingredients: 4 large slices Top round, sliced 1/4 inch thin; 4 tbsp German mustard; 4 slices Bacon, diced; 1 large Yellow onion, diced; 4 Dill pickles, quartered lengthwise; 2 cups Beef broth; 1 cup Red wine; 1 tbsp Tomato paste; 2 Bay leaves; for securing Kitchen twine or toothpicks

2.5 hrs 4 servings Medium

This recipe uses Round beef — specifically Top Round (3-6 lbs).

Learn more about all Round cuts and cooking methods →

Prep

30 min

Cook

2 hrs

Total

2.5 hrs

Rouladen is one of Germany's most beloved dishes — thin slices of beef rolled around a savory filling of mustard, bacon, onion, and pickle, then braised until tender in a deeply flavored gravy.

What Ingredients Do You Need?

4 large slices Top round, sliced 1/4 inch thin
4 tbsp German mustard
4 slices Bacon, diced
1 large Yellow onion, diced
4 Dill pickles, quartered lengthwise
2 cups Beef broth
1 cup Red wine
1 tbsp Tomato paste
2 Bay leaves
for securing Kitchen twine or toothpicks

How Do You Make German Rouladen with Red Cabbage?

1
Prepare rolls
Pound beef slices thin. Spread each with mustard, layer with bacon, onion, and a pickle spear. Roll tightly and secure with twine.
2
Brown
Sear rolls on all sides in a Dutch oven until browned.
3
Braise
Add broth, wine, tomato paste, and bay leaves. Cover and braise at 325°F for 2 hours.
4
Serve
Remove twine. Strain and thicken the gravy. Serve with red cabbage and spaetzle.