Tips for Experienced Cooks
To elevate the dish, consider searing the rouladen in a mixture of butter and oil to add a depth of flavor. After browning the rouladen, deglaze the pot with a splash of red wine before adding the rest of the braising liquid to scrape up any browned bits from the bottom of the pot, as they are packed with flavor. Additionally, making the rouladen a day ahead can enhance the flavors of the dish as it allows the flavors to meld together more. For an extra touch of elegance, strain the braising liquid after cooking and reduce it on the stovetop to create a thicker, more concentrated sauce to serve over the rouladen.
Step 1: Prepare the rouladen
Preheat oven to 325°F. In a small bowl, mix together the following ingredients:
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 tablespoons diced pickles
Spread each steak with 1 tablespoon of mustard and top with the bacon mixture. Roll up the steaks and secure with toothpicks.
Step 2: Brown the rouladen
In a Dutch oven or large oven-safe pot, heat 2 tablespoons of oil over medium-high heat. Brown the rouladen on all sides.
Step 3: Braise the rouladen
Add the following ingredients to the pot:
- 2 cups beef broth
- 1/2 cup red wine
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
Bring the mixture to a boil, then cover and transfer to the oven. Bake for 2 hours, or until the beef is tender.
Step 4: Prepare the red cabbage
While the rouladen are cooking, prepare the red cabbage. In a large pot, combine the following ingredients:
- 1 head red cabbage, shredded
- 2 apples, peeled and diced
- 1 onion, diced
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar substitute
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Bring the mixture to a boil, then reduce heat to low and simmer for 1 hour, or until the cabbage is tender.
Step 5: Serve
Remove the rouladen from the pot and let rest for 10 minutes. Remove the toothpicks and slice the rouladen. Serve the rouladen with the red cabbage.
Meat, Eggs, & Dairy
- 4 whole beef round steak
- 4 slices bacon
Fresh Produce & Herbs
- 1/2 cup onion
- 1/4 cup dill pickle
- 1 head red cabbage
- 2 whole apple
- 1 whole onion
Pantry Items
- 1 tablespoon dijon mustard
- 1 tablespoon vegetable oil
- 2 cups beef broth
- 1 cup dry red wine
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar substitute
Seasonings & Spices
- 1 leaf bay
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
