~1334 cal · 107g protein · 13g carbs · 89g fat (estimated, per serving)
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Beef rolls in dark gravy with red cabbage and dumplings
🇩🇪 Rhineland
Rouladen is the German Sunday roast in miniature: thin beef spread with mustard, wrapped around bacon, onion, and a whole pickle, then braised until the gravy could be a meal itself. In the Rhineland it’s inseparable from red cabbage and dumplings.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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8 (about 2 lbs) thin beef round slices
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4 tbsp German mustard
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8 slices smoked bacon
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4 dill pickles, quartered lengthwise
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2 onions
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3 tbsp flour (to dust + thicken)
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2.5 cups beef or vegetable stock
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1/2 cup red wine
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2 bay
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3 tbsp neutral oil
Instructions
1
Spread each beef slice (or mushroom steak) with mustard; lay on bacon, a strip of onion, and a pickle spear. Roll tight and secure with toothpicks.
2
Dust with flour and brown all over in oil; remove.
3
Soften the remaining onion, deglaze with the wine, and add stock and bay.
4
Return the rolls, cover, and braise low 90 minutes (30 for the plant version), turning once.
5
Lift out the rolls; thicken the gravy, season, and pour it back over. Serve with red cabbage and potato dumplings.
Rhineland Sunday tradition.
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🌏 While it simmers — know your destination
📍
Rhineland. River country of sweet-sour braised beef rolls.
🗺️
Germany. Beyond the beer halls: serious regional home cooking.
🌍
Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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