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Classic Tender Beef Rouladen Recipe with Easy Red Cabbage Side

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A traditional German dish featuring tender beef rouladen slow-simmered in a rich broth, paired with gently cooked sweet-tangy red cabbage. Perfect for family meals and cozy dinners.

Ingredients

Scale
  • 4 thin beef round steak slices (about 6 oz / 170 g each), preferably top round or rump
  • 2 tablespoons German mustard or Dijon mustard
  • 1 medium onion, finely chopped
  • 4 slices smoked bacon, cooked and drained
  • 4 large dill pickles, sliced lengthwise
  • 2 cups (480 ml) low-sodium beef broth
  • 1 carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 2 tablespoons all-purpose flour (or gluten-free flour/cornstarch for gluten-free option)
  • 1 medium head red cabbage, shredded (about 1.5 lbs / 700 g)
  • 1 medium apple, peeled and grated
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon granulated sugar
  • Salt and pepper to taste

Instructions

  1. Lay out each beef slice on a clean surface and spread about 1/2 tablespoon of mustard evenly over each slice.
  2. Place a slice of cooked bacon and 2-3 pickle spears on each beef piece. Sprinkle a small amount of finely chopped onion on top.
  3. Tightly roll each beef slice starting from one short end, enclosing the filling. Secure with kitchen twine or toothpicks.
  4. Heat butter and oil in a large skillet over medium-high heat. Brown rouladen on all sides, about 3-4 minutes per side.
  5. Transfer rouladen to a heavy pot or Dutch oven. In the same skillet, sauté chopped carrot, celery, and remaining onion until softened, about 5 minutes.
  6. Sprinkle flour over vegetables and stir for 1-2 minutes to create a roux.
  7. Slowly whisk in beef broth, scraping up brown bits from the pan. Pour mixture over rouladen.
  8. Bring to a gentle simmer, cover, and cook on low heat for 60-75 minutes until beef is tender.
  9. While rouladen simmers, wash and shred cabbage. Heat a tablespoon of butter in a large pan, add shredded cabbage and grated apple.
  10. Stir in apple cider vinegar, sugar, salt, and pepper. Cover and cook on low heat, stirring occasionally, for about 40 minutes until soft but still vibrant.
  11. Remove rouladen from pot. Strain cooking liquid to remove vegetables, then simmer liquid to reduce slightly for a richer sauce. Adjust seasoning with salt and pepper.
  12. Remove twine or toothpicks from rouladen. Plate rouladen with red cabbage and spoon sauce over the top.

Notes

For gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch. Use dairy-free butter alternatives for dairy-free diets. Do not skip browning the rouladen to lock in flavor. Simmer gently to keep meat tender. Remove twine or toothpicks before serving.

Nutrition

Keywords: beef rouladen, German recipe, red cabbage, comfort food, slow simmer, traditional, family meal

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