Beef Rouladen with Red Cabbage Recipe
A Sunday feast in German homes
By Sarah Mitchell • June 14, 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.
About This Recipe
"Beef Rouladen with Red Cabbage" is a Dinner recipe that brings beef top round slices (thin), German mustard, bacon, dill pickles, quartered lengthwise and onions, sliced together into a flavorful, well-balanced dish. Rated Hard and ready in about 150 minutes, this recipe fits easily into a busy schedule. It serves 4 and works equally well for a weeknight dinner or a relaxed weekend meal. The German inspiration behind this dish balances classic techniques with clean, vibrant flavors.
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.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Beef top round slices (thin) is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Stovetop work especially well for this preparation. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Beef Rouladen with Red Cabbage" is a versatile Dinner dish that pairs beautifully with a crisp green salad, roasted vegetables, crusty bread or dinner rolls and classic German sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Beef Rouladen with Red Cabbage keeps well in an airtight container in the refrigerator for 3–4 days. Let it cool to room temperature before refrigerating to preserve texture. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the dish thickens in the fridge. You can also freeze portions for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition Facts (per serving)
Frequently Asked Questions
How long does it take to make Beef Rouladen with Red Cabbage?
This recipe takes about 30 minutes of prep and 120 minutes of cooking, for a total of roughly 150 minutes. It serves 4 and is rated Hard.
How do I store leftover Beef Rouladen with Red Cabbage?
Store leftover Beef Rouladen with Red Cabbage in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool to room temperature before refrigerating. Reheat in the oven or on the stovetop for best results.
Can I make Beef Rouladen with Red Cabbage ahead of time?
Yes, you can prepare Beef Rouladen with Red Cabbage in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving to preserve the best texture and flavor.
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