Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 thin beef top-round slices (150–180 g each; about 0.5 cm thick)
- 4 tbsp sharp German mustard (or Dijon)
- 8 bacon slices (about 120 g)
- 2 medium onions (one sliced for filling, one chopped for braise)
- 2 large dill pickles, quartered
- 2 tbsp vegetable oil; salt and pepper
- 1 carrot + 1 celery rib, chopped
- 2 tbsp tomato paste
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef stock + 1 tbsp pickle brine
- Bay leaf, thyme, 4 juniper berries (optional)
- 2 tbsp cold butter + 2 tbsp flour (for gravy)
- Red cabbage (900 g), 1 apple, 2 tbsp butter, 2 tbsp sugar, 2 tbsp red wine vinegar, 1 cup (240 ml) apple juice
- 900 g starchy potatoes, 1 egg, 50 g potato starch, 1 tsp salt, pinch nutmeg
Do This
- 1. Preheat oven to 325°F/160°C. Start red cabbage: sauté onion in butter, add cabbage + apple + sugar, deglaze with vinegar, add juice and spices; simmer covered 50–60 min.
- 2. Pound beef to 1/4 in (6 mm) if needed. Spread mustard, season, top with bacon, onion, and a pickle spear; roll and secure.
- 3. Sear rouladen in oil in a Dutch oven until deeply browned; remove.
- 4. Sauté chopped carrot, celery, onion; add tomato paste; deglaze with wine; add stock, brine, bay, thyme, juniper. Return rouladen, cover, braise in oven 1¾ hours, turning once.
- 5. Dumplings (start when 60 min remain): boil potatoes 20–25 min, rice, mix with egg, starch, salt, nutmeg; shape 8 balls; poach 15–18 min in 185°F/85–90°C water.
- 6. Finish gravy: strain braising liquid, reduce to 2 cups; whisk in butter-flour until glossy; season.
- 7. Serve rouladen with dumplings and red cabbage; spoon over pan gravy; garnish with parsley.
Why You’ll Love This Recipe
- Classic German comfort: tender beef rolls with bacon, onion, and pickle for a perfect salty-tangy bite.
- Silky red-wine pan gravy that coats everything on the plate—especially those pillowy dumplings.
- Make-ahead friendly: rouladen and red cabbage both taste even better the next day.
- Restaurant-level results with home-cook-friendly steps and clear timing.
Grocery List
- Produce: Red cabbage, apples, onions, dill pickles, carrot, celery, garlic, fresh parsley.
- Dairy: Unsalted butter, egg.
- Pantry: Thin beef top round (for rouladen), bacon, sharp German mustard, beef stock, dry red wine, tomato paste, vinegar, apple juice, potato starch, all-purpose flour, vegetable oil, bay leaves, thyme, juniper berries, sugar, salt, pepper, nutmeg.
Full Ingredients
For the Rouladen (Beef Rolls) & Filling
- 4 thin beef top-round/silverside slices, 150–180 g each, about 20 × 10 cm and 0.5 cm thick
- 4 tbsp sharp German mustard (Mittelscharf) or Dijon
- 8 slices streaky bacon (about 120 g)
- 2 medium yellow onions (about 300 g), 1 thinly sliced for filling, 1 chopped for braise
- 2 large dill pickles (100–120 g), cut lengthwise into quarters
- 2 tbsp vegetable oil (or clarified butter)
- 1 tsp kosher salt, 1/2 tsp freshly ground black pepper
- Kitchen twine or 8 toothpicks
For the Braise & Gravy
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 2 tbsp tomato paste
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) low-sodium beef stock, plus extra as needed
- 1 tbsp pickle brine (or 1 tsp red wine vinegar)
- 1 bay leaf
- 4 juniper berries, lightly crushed (optional but classic)
- 1 tsp dried thyme or 2 sprigs fresh
- 2 tbsp cold unsalted butter + 2 tbsp all-purpose flour (beurre manié, to thicken)
- Fine sea salt and pepper, to finish
For the Braised Red Cabbage (Rotkohl)
- 1 small head red cabbage (about 900 g), cored and finely shredded
- 1 large tart apple (e.g., Granny Smith), peeled and coarsely grated
- 1 small onion, thinly sliced
- 2 tbsp unsalted butter + 1 tbsp neutral oil
- 2 tbsp sugar
- 2 tbsp red wine vinegar
- 1 cup (240 ml) apple juice (or water)
- 1 bay leaf, 2 whole cloves, 3 juniper berries (optional)
- 1/2 tsp kosher salt, black pepper to taste
For the Potato Dumplings (Kartoffelklöße)
- 900 g (2 lb) starchy potatoes (Russet or Yukon Gold)
- 1 large egg
- 50 g (about 1/2 cup) potato starch (or 6 tbsp)
- 1 tsp kosher salt
- 1/8 tsp ground nutmeg
- Optional: 1 tbsp butter + 1 cup (60 g) small bread cubes for buttery crouton centers
To Serve
- 2 tbsp chopped fresh parsley
- Flaky salt and freshly ground black pepper
Step-by-Step Instructions
Step 1: Start the red cabbage
Preheat the oven to 325°F/160°C. In a large pot over medium heat, melt the butter with the oil. Add the sliced onion and cook 3–4 minutes until translucent. Stir in the sugar and cook 1 minute to lightly caramelize. Add the shredded red cabbage and grated apple; toss to coat and wilt for 3–4 minutes. Splash in the vinegar and apple juice, then add bay leaf, cloves, and juniper (if using). Cover, reduce heat to low, and simmer gently for 50–60 minutes, stirring every 10–15 minutes. Season with 1/2 tsp salt and pepper to taste. Keep warm.
Step 2: Pound, fill, and roll the beef
Pat the beef slices dry. If thicker than 0.5 cm, lightly pound between sheets of parchment to about 1/4 inch (6 mm). Spread each slice with 1 tbsp mustard, leaving a small border. Season lightly with salt and pepper. Lay 2 bacon slices on each, scatter some of the sliced onion, and place a pickle spear near one short edge. Roll up tightly from the pickle end, tucking in sides as you go. Secure each roll with kitchen twine or toothpicks.
Step 3: Sear the rouladen
Heat a heavy Dutch oven over medium-high heat and add the oil. Sear the rouladen seam-side down first, then on all sides until deeply browned, about 6–8 minutes total. Transfer to a plate.
Step 4: Build the braise and cook
In the same pot, reduce heat to medium and add the chopped carrot, celery, and the remaining chopped onion. Cook 3–4 minutes, scraping up browned bits. Stir in tomato paste and cook 1–2 minutes until dark brick red. Pour in the red wine, scraping the bottom; simmer 3–4 minutes to reduce by about half. Add beef stock, pickle brine, bay leaf, thyme, and juniper. Return the rouladen and any juices; the liquid should come about two-thirds up the sides—top up with a splash of stock if needed. Bring to a gentle simmer, cover, and transfer to the oven. Braise for 1 hour 30 minutes to 2 hours (typically about 1 hour 45 minutes), turning the rouladen once halfway, until fork-tender.
Step 5: Make the potato dumplings
About 60 minutes before the rouladen are done, bring a large pot of well-salted water to a boil. Add the potatoes (peeled if preferred) and cook 20–25 minutes until tender. Drain, return to the hot pot for 1 minute to steam-dry, then rice or mash while hot. Spread out to steam off for 3–5 minutes until just warm. Mix in egg, potato starch, salt, and nutmeg; knead briefly to a soft, slightly tacky dough. With damp hands, shape into 8 equal balls (add a buttery crouton in the center if you like). Reduce the pot of water to 185°F/85–90°C (barely trembling, not boiling), then slide dumplings in and poach 15–18 minutes until they float and feel set. Hold warm.
Step 6: Finish the red cabbage
If the cabbage still looks wet, uncover and simmer a few minutes to reduce to a glossy, jammy consistency. Remove whole spices, taste, and adjust salt, pepper, and a touch more vinegar if needed. Keep warm over very low heat.
Step 7: Make the gravy and serve
Transfer rouladen to a warm platter and tent loosely. Strain the braising liquid into a saucepan, pressing on the vegetables to extract juices; discard solids. Simmer over medium heat to reduce to about 2 cups (480 ml). Knead the butter and flour together (beurre manié), then whisk marble-sized pieces into the simmering sauce until silky and lightly thickened, 2–3 minutes. Season with salt and pepper and brighten with a teaspoon more pickle brine or mustard if desired. Remove twine/toothpicks from the rouladen, slice on the bias or serve whole. Plate with the dumplings and a generous scoop of red cabbage, then ladle over gravy and finish with chopped parsley.
Pro Tips
- Thickness matters: aim for 1/4 inch (6 mm) beef slices so they roll neatly and turn tender in the time given.
- Brown equals flavor: sear seam-side down first to “seal” the roll and build fond for a richer gravy.
- Keep the braise gentle: a very light simmer (and covered pot) keeps the meat moist; vigorous boiling toughens it.
- Glossy gravy trick: cook the tomato paste until darkened and use beurre manié at the end for a restaurant-smooth finish.
- Dumpling insurance: poach below a simmer (185°F/85–90°C). Boiling water can make dumplings fall apart.
Variations
- Mushroom gravy: sauté 200 g sliced cremini in a little butter after searing the rouladen; add back with the braising liquid for an earthier sauce.
- Pressure cooker: sear as directed, then cook on High Pressure for 30 minutes, natural release 10 minutes; reduce and thicken sauce as written.
- Speck or pancetta: swap for bacon; add a swipe of horseradish mustard inside for extra kick.
Storage & Make-Ahead
Rouladen and gravy keep 4 days refrigerated or 3 months frozen (cool completely, store submerged in gravy). Reheat gently, covered, on low heat until hot. Red cabbage improves overnight; refrigerate up to 5 days or freeze 2 months. Dumplings are best same day; to make ahead, shape and refrigerate up to 4 hours, then poach just before serving. Leftover dumplings can be refrigerated 2 days and reheated by steaming, or sliced and pan-fried in a little butter until golden.
Nutrition (per serving)
Approximate: 790 kcal; 44 g protein; 74 g carbohydrates; 33 g fat; 13 g saturated fat; 8 g fiber; 1,650 mg sodium. Values will vary based on brands and salt used.
