Oma's Fantastic German Braised Red Cabbage and Beef Roulades Recipe | I absolutely love the gravy!!

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice provides sweetness without alcohol.

Remove the core from a head of red cabbage and thinly shred it.

Dice 1 onion and 2 apples, then shred the apples.

Add 1/4 cup bacon fat to a Dutch oven over medium heat.

Cook the diced onions until translucent.

Add the shredded red cabbage, diced apples, 1/2 cup brown sugar, 1/2 teaspoon ground cloves, 1 cup apple sauce, 2/3 cup red wine or apple cider vinegar, 1/2 cup red wine, 1 cinnamon stick, 1 tablespoon salt, and 2 teaspoons black pepper to the pot.

Reduce heat to low and simmer for about 1.5 hours.

Prepare the ingredients for the Beef Rouladen by dicing 1/2 pound bacon, and chopping 2 onions and 2-3 pickles.

Add 2 tablespoons of oil to a saucepan over medium heat and add in the onions and bacon.

Cook until the onions are translucent.

Add the diced pickles to the onion and bacon mixture and set aside to cool.

Use 6-8 slices of thin sliced top round beef for the rouladen, spreading each slice with mustard and seasoning with salt and pepper.

Place about 1 tablespoon of the onion and bacon mixture on top of each slice, roll them up, and secure with a toothpick in each seam.

Place a saucepan with 3 tablespoons of oil over medium heat and add the beef roulades seam side down until browned, then flip to brown the other side.

Chop 1 carrot and 1 celery stalk, then sauté them until they start to brown.

Add 1 cup of red wine and 2 cups of beef stock to the pan and braise the meat until tender.

Remove the roulades and strain the liquid from the pan.

Return the strained liquid back to the pan and mix 2 tablespoons of cornstarch with 1/3 cup water.

Pour the cornstarch mixture into the liquid a little at a time until thickened.

Place the roulades in the thickened gravy and simmer on low for about 5 minutes.

After the red cabbage has simmered for 1+ hour, thicken it with a cornstarch and water mix and cook for about 1 minute longer.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens