Rinderroulade mit Rotkohl (Beef Roulade with Red Cabbage) is a traditional German dish in which beef roulades are stuffed with a flavorful filling of bacon, onions, mustard, and pickles and slowly braised until tender. This hearty dish is served with braised red cabbage, perfect for a comforting meal.
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
Ingredients (For Four People)
For the Rinderroulade
- 4 beef roulades (thin slices of beef, about 8×4 inches)
- 2 tablespoons mustard (preferably Dijon or German mustard)
- 4 slices bacon
- 2 onions, thinly sliced
- 4 pickles, quartered lengthwise
- 1 tablespoon flour
- 2 tablespoons vegetable oil
- 1 cup beef broth
- 1 cup red wine (optional, or substitute with more broth)
- 2 bay leaves
- 1 teaspoon thyme (fresh or dried)
- Salt and pepper, to taste
- Fresh parsley, for garnish
For the Rotkohl (Red Cabbage)
- 1 medium red cabbage, finely shredded
- 1 apple, peeled and grated
- 1 onion, finely chopped
- 2 tablespoons butter
- 1 tablespoon red wine vinegar
- 1 cup apple juice or water
- 2 tablespoons sugar
- Salt and pepper, to taste
- 2 cloves, whole (optional)
- 1 bay leaf
Note: 1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Prepare the roulades
Lay the beef slices flat and spread each one with mustard. Place a slice of bacon, some onions, and a pickle spear at one end of each slice. Roll up the beef tightly and secure with toothpicks or kitchen twine.
Step 2: Brown the roulades
Heat the vegetable oil in a large Dutch oven or deep skillet over medium-high heat. Sear the beef roulades on all sides until browned, about 6-8 minutes. Remove the roulades and set aside.
Step 3: Make the sauce
Add the remaining sliced onions and sauté until golden in the same pan. Sprinkle with flour and cook for 1-2 minutes to remove the raw taste. Slowly stir in the beef broth and red wine, scraping up any browned bits from the bottom of the pan. Add the bay leaves and thyme, and bring the mixture to a simmer.
Step 4: Braise the roulades
Return the browned roulades to the pot, cover, and reduce the heat to low. Simmer gently for 1.5 to 2 hours or until the beef is tender and the sauce has thickened. If necessary, add more broth during cooking to maintain the consistency of the sauce.
Step 5: Prepare the red cabbage
While the roulades are braising, melt the butter in a large pot over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Stir in the shredded red cabbage, grated apple, and sugar. Add the red wine vinegar, apple juice, bay leaf, and cloves (if using). Cover and cook on low heat for about 45 minutes to 1 hour, stirring occasionally—season with salt and pepper to taste.
Step 6: Serve
Remove the toothpicks or twine from the beef roulades before serving. Plate the roulades with the red cabbage and drizzle the sauce. Garnish with freshly chopped parsley.
Tips and Tricks
- For extra flavor, let the red cabbage sit for a day in the refrigerator before serving—it only gets better!
- You can add a touch of cream to the sauce for a richer consistency.
- Serve with boiled or mashed potatoes for a complete meal.
Serving Suggestions
Pair the Rinderroulade with boiled or mashed potatoes to soak up the rich sauce. The tangy red cabbage adds a perfect balance to the dish.
Wine Pairing
- Typical Wine: A rich red wine, such as a Spätburgunder (German Pinot Noir) or a Bordeaux, complements the savory beef roulade.
- Bulgarian Wine: Try a Mavrud for a full-bodied pairing with the hearty flavors of the beef.
Nutritional Information (Per Serving)
- Calories: 550
- Protein: 45g
- Fat: 28g
- Carbohydrates: 20g
Dietary Modifications
- Gluten-Free: Use gluten-free flour to thicken the sauce, and ensure the mustard and broth are gluten-free.
- Dairy-Free: The recipe is naturally dairy-free, but double-check the broth for added dairy.
About the Beef Roulade with Red Cabbage
Rinderroulade mit Rotkohl is a beloved dish in Germany, especially during colder months and festive occasions. The combination of tender beef, tangy mustard, and rich red cabbage embodies the flavors of traditional German comfort food. The slow braising process ensures the meat is incredibly tender, while the cabbage offers a sweet and sour contrast, making it a well-balanced meal.
Cultural Context
This dish is often enjoyed during special occasions and family gatherings in Germany, particularly in winter. Combining beef and red cabbage is a classic pairing in German cuisine, representing a harmony of hearty and tangy flavors. Rinderroulade has become a symbol of comfort and tradition, passed down through generations and shared at the table with loved ones.
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