| Total: | 4 hr 50 min |
| Prep: | 20 min |
| Cook: | 4 hr 30 min |
| Yield: | 8 to 10 servings |
| Total: | 4 hr 50 min |
| Prep: | 20 min |
| Cook: | 4 hr 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 head red cabbage, chopped in 1/4-inch pieces
- 2 to 3 apples chopped into small pieces with skin
- Small onion, chopped
- 2 lemons juiced
- 2/3 cup of brown sugar
- Round or Sirloin, cut into 1/8 x 3 x 6 pieces, 1 per person)
- 1 pound bacon, chopped
- 1 whole onion, chopped
- Salt and pepper to taste
- 2 tablespoons oil
- 3 to 4 beef bouillon cubes
- 1/2 cup water
- 2 bay leaves
- 2 to 3 tablespoons Maggie’s seasoning (available in condiment aisle at grocery store)
- 5 pounds of potatoes peeled and placed in cold water
- Salt and pepper
- Herbs of choice
- Potato water
- Beef rouladen drippings
- 4 tablespoons flour
- Cold water
- 1 to 3 tablespoons Maggies seasoning
Instructions
- Sweet sour red cabbage: Combine all ingredients in a pot, bring to a boil and reduce heat to a simmer. Let simmer for 3 hours.
- Beef Rouladen: Have the butcher cut the beef 1/8-inch thick, 3-inches wide, and 6-inches long, have one piece this size per person. Sprinkle beef with chopped bacon, chopped onions and season with salt and pepper. Roll-up beef and tie with kitchen string. Brown the rolls in large, deep, sauce pan with the oil. Dissolve the bouillon cubes in the water. Add the bouillon water to the pan. Add the bay leaves. Bring to a boil then simmer for 3 to 4 hours or put in a preheated 325 degree oven for 3 hours. Check often and add water if necessary. When done, remove the string from the roll-ups and plate. Do not discard juice from pan/dish.
- Potato Dumplings (Klosse): Boil and mash (no butter or milk, just plain) 1/3 of the potatoes. Finely grate remaining 2/3 of potatoes, raw. Place in a fine cotton cloth and ring out as much of the extra juice as possible. Combine mashed potatoes with grated potatoes in a bowl with seasonings of choice. Form mixture into 3-inch diameter patties about 3/4 to 1-inch thick. Bring pot of water to a slow rolling boil. Place 5-6 potato patties (dumplings) into the water and boil slowly until they float. Plate the dumplings as they float and cover to keep warm. When all dumplings are finished, use the boiling water for making gravy from the beef roll-up drippings.
- Gravy: Add potato water from mashed-potato boiling to the drippings from the Rouladen. Use about 4 tablespoons of flour to every 1 cup of remaining juice/broth. Mix flour with cold water before adding to hot broth. Bring mixture to a slow boil and whisk until the gravy thickens. Add 1 to 3 tablespoons of Maggies Seasoning. Add a little seasoning at first and continue adding to taste.
Reviews
This is very similar to the Rouladen my German mother taught me to make. The only change is I spread about 1 tbls of mustard on each piece of steak and then salt, pepper, bacon (lots) and onion. I followed the recipe as far as putting in the oven rather than simmering on stove as I think the temperture is more consistent. I made the red cabbage it was good but I also added caraway seeds and I cooked it in a slow cooker. I did not try the potato dumplings but the receipe is just like my moms.
Rouladen needed mustartd and pickles included. the red cabbage was delicious.
Havent made this recipie….however, my mother-in-law is German. Grew up during WWII. This recipe….especially the red cabbage is dead-on…….except, for this……… true german Rouladen…should also include sour pickles (or dill if u cant find sour). The pickle spears should b cut into thin strips, or chopped and rolled up with the other ingredients. Not only do the pickles taste amazing, they also add that element which is very much german……the vinegar. the vinegar in the pickles is not only tasty, but tenderizes the meat, itll fall apart by the time u r done cooking. My mother-in-law always serves this with the red cabbage and home made mashed potatos. Other areas of Germany serve this with dumplings. Oma must not have grown up in the dumpling area (shoot!)
Ok, I didn’t make anything according to this recipe, but I have made original Rouladen, Red Cabbage and Dumplings many times (grew up in Germany).
Whats missing from the red cabbage is the seasonings especially, you need cloves, salt and pepper along with vinigar and sugar to get the right flavor.
The rouladen don’t have the pickles that should be in them, otherwise they may work, even though I do it a little different, but, 3-4 hours sounds a bit much, I simmer for maybe 2 hrs. at the most.
For the potato dumplings I’m surprised, how are they supposed to work? No Eggs, No Flour? I would things this would just turn into potato soup, what holds them together?
Whats missing from the red cabbage is the seasonings especially, you need cloves, salt and pepper along with vinigar and sugar to get the right flavor.
The rouladen don’t have the pickles that should be in them, otherwise they may work, even though I do it a little different, but, 3-4 hours sounds a bit much, I simmer for maybe 2 hrs. at the most.
For the potato dumplings I’m surprised, how are they supposed to work? No Eggs, No Flour? I would things this would just turn into potato soup, what holds them together?
The rouladen was great and very flavorable, but the instructions could have been a bit more detailed. The beef was a bit crusty on the outside after 2 hours in the oven, maybe it needed to be covered or instructions should have indicated it should have been rotated frequently.
The recipe for the potatoe dumplings was disasterous. The patties, as desscibed totally fell apart. Should the mashed potatoes be totally cold? Should the water have been at a very high boil. I shredded the potatoes several hours before cooking and soaked in water to prevent browning, but then used a linen towel to press all of the moisture out as possible.
I will do the rouladen again but will forget the potatoe dumplings.