Beef Rouladen with Red Cabbage
A Sunday feast in German homes
By RecipesQueen Kitchen • June 11, 2026
Thin slices of beef rolled around mustard, bacon, pickles, and onions, then braised in rich red wine gravy for hours until meltingly tender. Served with braised red cabbage and fluffy potato dumplings, this is the Sunday dinner that every German grandmother is famous for.
Ingredients
- 4 pieces beef top round slices (thin)
- 4 tsp German mustard
- 8 slices bacon
- 4 dill pickles, quartered lengthwise
- 2 onions, sliced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- salt, pepper, kitchen twine
Instructions
- 1
Lay beef slices flat and spread each with mustard. Layer bacon, pickle, and onion slices on top. Roll tightly and secure with kitchen twine or toothpicks.
- 2
Sear rouladen on all sides in hot oil until deeply browned, about 3-4 minutes total.
- 3
Add remaining onions, tomato paste, red wine, and broth. Bring to a simmer, cover, and braise for 1.5-2 hours until fork-tender.
- 4
Remove rouladen and strain the gravy. Thicken with a flour-butter roux if needed.
- 5
Serve rouladen with the rich gravy, red cabbage, and potato dumplings.
