Beef rouladen with red cabbage

Beef rouladen with red cabbage: tender braised beef with mustard, gherkins, onion and a savoury sauce.

At a glance

• Serves 2
• Prep time: 30 min
• Cooking time: 120 min
• Total time: 150 min
• Calories: 510 kcal per serving
• Protein: 45 g
• Fat: 20 g
• Carbs: 30 g

Ingredients

• 2 beef rouladen (thin slices of beef topside)
• 1 onion
• 1 tbsp olive oil
• 400 ml beef stock
• 1 tbsp tomato purée
• 300 g red cabbage
• 2 gherkins (without added sugar)
• 2 tsp mustard
• 1 pinch of salt
• 1 tsp cornflour

Method

You’ll need: casserole dish · chopping board · knife

1. Lay the beef slices out flat, season with salt and pepper and spread one side with mustard.
2. Dice the onion and cut the gherkins into strips. Spread both over the beef, roll up tightly and secure with kitchen string or roulade pins.
3. Heat the olive oil in a casserole dish and brown the rouladen all over. Take them out briefly, fry the tomato purée and pour in the beef stock.
4. Return the rouladen to the casserole and braise gently, covered, until the meat is tender. Add a little water if needed.
5. Warm the red cabbage separately (jarred: without added sugar). Take out the rouladen and lightly thicken the sauce with cornflour mixed with water.
6. Serve the beef rouladen with the red cabbage and the warm sauce.

Good to know

An honest braised dish that makes a proper meal, and it stays true to the classic. Just right when you feel like something hearty.

Swaps

Cornflour → potato starch (thickens the sauce in the same way) | Beef stock → homemade beef bone broth (usually fewer additives) | Gherkins → unsweetened fermented cucumbers (a more interesting ingredient list, depending on the product) | Olive oil → ghee (heat-stable and classic for hearty braises; contains milk)

Allergens

Contains mustard; the stock may contain celery. For children, season mildly and cut the gherkins finely; in pregnancy, heat everything through well.

Dairy-free recipes