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Meat, European

Rouladen with red cabbage

Rouladen are thin beef slices rolled around bacon, mustard and pickles, simmered in a rich brown gravy and served with red cabbage and potatoes. This recipe serves 4, takes 2 hours 10 minutes, rates as medium difficulty and costs €4.20 per serving. The key to success is tying the rolls tightly and letting them simmer gently so the beef turns tender.

Tonight I'm making Rouladen, thin beef slices rolled around bacon, mustard and pickles, simmered in their own brown gravy.

Rouladen with red cabbage
Total time
2 h 10
Difficulty
Medium
Cost per person
€4.20
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Inside each thin rolled beef slice you'll find crisp smoky bacon, sharp mustard and the tang of a pickle. The long gentle simmer turns this lean cut into tender bites bathed in a brown gravy that thickens naturally as the onion and carrot break down.

This is a Sunday dinner or an unhurried winter evening dish, the kind you set to simmer and check on an hour and a half later. The vinegared red cabbage brings color and a sharp freshness against the rich meat, while the potatoes soak up the gravy. It suits adults who enjoy bold flavors more than young kids, since the mustard brings real heat.

The ingredients

4 people

Butcher

  • Thin beef slices for rolling 8
  • Smoked bacon slices 8 slices

Pantry

  • Strong mustardoften in the pantry 4 tbsp
  • Picklesoften in the pantry 4
  • Beef brothoften in the pantry 50 cl
  • Tomato pasteoften in the pantry 1 tbsp
  • Oiloften in the pantry 3 tbsp
  • Cider vinegaroften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 3
  • Carrot 1
  • Red cabbage 600 g
  • Potatoes 1.2 kg

Allergens Mustard, Celery

The step by step recipe

  1. Lay out the beef slices, season with salt and pepper, spread with mustard, then top each with a slice of bacon, a quarter onion and half a pickle.

    Pound the meat with a rolling pin or skillet first, it rolls more easily.

  2. Roll up tightly and secure with kitchen string or wooden toothpicks.

    Start rolling from the narrower end for an even roll.

  3. Brown the rolls on all sides in hot oil, then set them aside. 10 min

    A good brown color gives the gravy its depth.

  4. In the same pot, sauté the remaining onion and carrot, add the tomato paste and broth, then return the rolls to the pot. Cover and simmer gently. 1 h 30

    Keep it at a light simmer, the beef turns tender without drying out.

  5. Meanwhile, cook the shredded red cabbage in water with the vinegar, and the potatoes in salted water. Serve the Rouladen topped with gravy. 25 min

    The vinegar keeps the red cabbage's deep purple color.

Our tips to get it right

  • Ask your butcher for thin wide beef slices specifically cut for rolling, this makes the whole process much easier.
  • Don't skip browning the rolls well before simmering, that color is what gives the entire gravy its flavor.
  • If the gravy looks too thin at the end, remove the rolls and reduce it over high heat for a few minutes before serving.

The variations

  • Swap the beef for thin turkey cutlets, they'll cook faster, so watch closely to avoid drying them out.
  • For a vegetarian version, use large blanched cabbage leaves instead of beef, filled with the same mustard, plant based bacon and pickle mix.
  • To save time, roll and brown the beef the night before, then simmer for just 45 minutes the next day, the meat will be slightly less tender but still full of flavor.

What to serve it with

  • Bread for the gravy
  • A simple green salad
  • A dark beer

Storage

Rouladen keep for 2 to 3 days in the fridge in a sealed container, meat and gravy together. They freeze well for up to 2 months, gravy included. Reheat gently in a saucepan over low heat so the meat doesn't toughen.

Questions about this dish

Can you make Rouladen ahead of time?

Yes, you can roll and brown the beef rolls the day before, then simmer them the next day. The meat actually tastes better after a night in the fridge with the mustard.

How do you keep the rolls from opening while cooking?

Tie each roll tightly with kitchen string or secure it with wooden toothpicks before browning. Roll as tightly as you can, starting from the narrower end of the slice.

Can you use mild mustard instead of strong mustard?

Yes, the dish will just be less sharp. Whole grain mustard also works well and adds a bit of texture.

What cut of beef should you ask for?

Ask for thin slices from the round or flank, cut specifically for rolling. Your butcher can pound them a little thinner if needed to make rolling easier.

How long does it take to make Rouladen, beef rolls stuffed with bacon and pickles, with red cabbage and potatoes?

Count 2 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Rouladen, beef rolls stuffed with bacon and pickles, with red cabbage and potatoes?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Rouladen, beef rolls stuffed with bacon and pickles, with red cabbage and potatoes cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mustard, celery. Always check the labels of the products you buy.

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