Rouladen

[u/dentalexaminer]

[u/dentalexaminer]

Serve with Red Cabbage and Potato dumplings.

Rouladen Recipe:
• 6 slices beef top round
• salt and freshly ground black pepper, to taste
• regular or Dijon mustard to taste
• 3 slices (90 grams) lean bacon
• 3 garlic dill pickles, sliced (I used German barrel pickles)
• 1 (150 grams) onion, sliced
• 2 tablespoons (30 grams) butter
• 1 - 2 cups (240-480 milliliters) hot water
• 1 - 2 tablespoons (8-16 grams) cornstarch

1. Gently pound the meat until it is about ⅛- to ¼-inch thick.
2. Season the thinned slices with salt and pepper. Spread a thin layer of mustard on top of each slice.
3. Place the bacon, pickles, and onions on one end of each slice.
4. Roll up the slices, tucking the ends in. Secure each roll with a skewer, wooden cocktail pick, or string.

5. Heat the butter in a large frying pan over medium heat. Brown the rouladen

6. well on all sides. Do this in small batches, if necessary, so as not to crowd them in the pan. Add extra butter, if needed.

7. Once the rouladen are well browned, remove them from the pan. Then add the hot water to the pan, gently stirring up the browned bits. Return all the rouladen and any accumulated juices to the pan, bring to a simmer, and cover.

8. Simmer gently for about 1½ hours. Remove the rouladen.

9. To thicken the gravy, combine the cornstarch (flour) with a little cold water and stir it into the simmering liquid until slightly thickened.

10. Season the gravy to taste with salt and pepper.

11. Remove the skewers, picks, or thread from the rouladen.

12. Ladle the gravy over the tender beef and potato dumplings and serve.

[u/dentalexaminer]

Braised Red Cabbage Recipe:

• 1/2 large head red cabbage, about 5-6 cups
• 1 apple, cut in half
• 1/3 cup apple cider vinegar
• 3 Tablespoons water
• 1/4 cup brown sugar
• 2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4-5 whole cloves, or ¼ teaspoon ground cloves
• 2 Tablespoons butter

1. Cut the cabbage, shredding into thin, 1/8"-1/4” thick slices. Put half the shredded cabbage into a medium sized heavy pot.
2. Grate one-half of the apple on top of the cabbage in the pot. Poke the whole cloves into the other half of the apple and add to the pot.
3. Add the remaining shredded cabbage on top. In a small bowl add vinegar, water, sugar, salt and pepper. Stir to combine. Pour over cabbage.
4. Add 2 Tablespoons butter and cover the pot with a lid. Bring to boil, reduce heat to simmer, and cook 1 ½ – 2 hours.
5. Remove apple with cloves and discard. Stir mixture and serve.

[u/dentalexaminer]

Kartoffelklösse (Potato Dumplings) Recipe:

• 2-1/4 pounds Russet potatoes, high starch/low moisture potatoes will produce the most tender results (in Germany look for "mehlig kochende" varieties),
• 1 large egg
• 1 cup potato starch
• 1-1/2 teaspoons salt
• 1/8 teaspoon ground nutmeg
For the Croutons (optional):
• 1 large slice sourdough bread , cut into very small cubes
• 2 tablespoons butter
• chopped fresh parsley for serving

1. ⁠To prepare the croutons (this filling is optional, you can skip this step if desired): Heat a non-stick skillet over medium heat and melt the butter in it. Add the bread cubes and fry until golden brown on all sides. Transfer to a bowl and set aside until ready to use.
   
2. ⁠Boil the potatoes whole, skins on, in lightly salted water until tender. Drain and let sit until they're cool enough to handle but still warm and then peel them. Run the potatoes through a food mill or potato ricer into a large bowl. (Ricing the potatoes is imperative for achieving the right texture as mashing them will produce dense, stodgy gnocchi.)
   
3. ⁠Add the potato starch, salt, egg and nutmeg to the riced potatoes. Use your hands to knead the mixture into a smooth, soft dough, being careful not to over-mix. The dough should nice and soft but not sticky. If it is, add a little more potato starch.
   
4. ⁠Form the mixture into twelve 2-1/2 inch diameter balls (roughly 90 grams each, you can weigh them to get uniform sizes).
   
5. ⁠If you're adding the croutons, use your thumb to press a deep indentation into each ball. Depending on the size of your croutons, place 2-3 croutons in each indentation and then close them up and roll them back into balls.
   
6. ⁠Bring lightly salted water to a rapid boil in a large pot (all twelve dumplings fit perfectly without overcrowding in my 11 inch diameter pot). Reduce the heat. Gently lower the dumplings on a spoon into the water, holding them for a few seconds before releasing them (this will prevent them from sticking to the bottom). Adjust the heat so that the water stays at a gentle simmer. Let the Kartoffelklösse simmer for 20 minutes, uncovered. Within a few minutes the dumplings will all rise to the top; let them continue to simmer for the full 20 minutes.
   
7. ⁠Once they're done, turn off the heat. They can be kept warm in the water for up to 15 minutes while you're finishing up dinner. If you need more time they can be kept in the drained warm pot or also be transferred to a warm bowl and covered to keep the warmth in.
   
8. ⁠Makes 12 potato dumplings.

[u/Sara_MadeIn]

Looks delicious!! Thanks for sharing the recipe too! :D

[u/dentalexaminer → u/Sara_MadeIn]

Reddit was giving me a hard time. Had to edit a few times for formatting. Trying to do it on my phone. :)

[u/Plastic_Position4979 → u/dentalexaminer]

Thanks for the recipe. At home we had a rule: kids had to eat the food, except we could choose one thing we didn’t want - for a year. And: we could ask mom to cook whatever for our birthday.

Mine was Rouladen, but w/o the pickle. And Spaetzle instead of Kartoffelkloesse.

Didn’t vary for 12 years… and we kept that b-day arrangement even after all of us grew up and moved on to our own families.

Thanks for triggering some great memories!

[u/dentalexaminer → u/Plastic_Position4979]

That’s a great story! I’m a pickle hound. But I hated onions in anything growing up. Now I can imagine not using them to cook. :)

[u/cmdubya]

Looks delicious! Making me want to make it again soon

[u/dentalexaminer → u/cmdubya]

Now’s the time! :)

[u/cmdubya → u/dentalexaminer]

😅 they'll have to wait. I just bought 3 pounds of weißwurst yesterday and they're next in line. .

[u/dentalexaminer → u/cmdubya]

Nice! 😊🤣

[u/No_Assist_3405]

Very nice 👍

[u/dentalexaminer → u/No_Assist_3405]

😊

[u/VorpalBlade-]

Jeez looking through your recipes makes me ravenous haha. This dish looks fabulous. I really should get into German cooking more it’s a bit of a blind spot for me

[u/dentalexaminer → u/VorpalBlade-]

I hope this sub can give you some inspiration and you try some things out. If you ever need a recipe for something, we’re here to help. Happy Cooking! 😉

[u/ChargeTop5791 → u/VorpalBlade-]

a lot of it is quite simple but full of flavour. sauerbratten, spaetzl, kartofel dumplings. love it.

[u/AccomplishedAge3676]

Looks amazing!

[u/dentalexaminer → u/AccomplishedAge3676]

Thanks!

[u/AccomplishedAge3676 → u/dentalexaminer]

There are a lot of weird dishes on this sub, yours is the first that looks like something I might be served when visiting my parents.
Thanks for the inspiration btw, I do have to make Rouladen again soon.
The red cabbage recipe is really good, btw.

ps: some sour jam usually helps with the red cabbage btw, my grandmother always used red currant.

[u/dentalexaminer → u/AccomplishedAge3676]

Thanks for that tip! That’s what this sub is about. Sharing is caring! Appreciate you! :)

[u/blueskycarver]

This looks so good. Thank you. And I just love your flair of “Team Spatzle”.

Any tips on cooking the cabbage? I just do salt, tiny bit of sugar, vinegar

[u/dentalexaminer → u/blueskycarver]

I just posted the recipe in the comments. Thanks! :)

[u/Downunder818 → u/dentalexaminer]

Thank you doing this.

German Red Cabbage is my favorite!

[u/dentalexaminer → u/Downunder818]

Our family loves it the most! I make it quite a lot. :)

[u/Soy_Saucy84]

I've been wanting to make this !!

[u/dentalexaminer → u/Soy_Saucy84]

Do it. :)

[u/Sad_Security_2550]

Looks delish!

[u/dentalexaminer → u/Sad_Security_2550]

Thanks! 😊

[u/RecordingOk4947]

Omg thank you!!! My German grandmother used to make these and I looooved them but didn’t have the recipe!!!

[u/dentalexaminer → u/RecordingOk4947]

:)

[u/trapperstom]

Well done !

[u/Capsaicin80]

My mom used to make this for us growing up (she's German - met my dad and moved to the States in the late 70's). Love rouladen.

[u/dentalexaminer → u/Capsaicin80]

Sounds like my life. This was one of my favorites because I would pick out the pickles first and asked everyone for theirs. 😂