Rouladen, red cabbage, and spaetzle make for a classic and comforting German meal! Here’s a simple recipe for each component:
Rouladen
Ingredients:
- 4 large beef slices (about 1/4 inch thick; top round or flank steak)
- 4 tbsp Dijon mustard
- 4 slices of bacon
- 1 onion, thinly sliced
- 2 pickles, thinly sliced (gherkin or dill)
- Salt and pepper to taste
- 2 cups beef broth
- 2 tbsp vegetable oil
- 1 tbsp flour (optional, for thickening)
Instructions:
- Prepare the Beef:
- Lay each beef slice flat and spread a tablespoon of mustard on one side. Season with salt and pepper.
- Assemble:
- Place a slice of bacon, a few onion slices, and pickle slices on each beef slice. Roll up tightly and secure with toothpicks or kitchen twine.
- Brown the Rouladen:
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the rouladen on all sides, then remove them from the pot.
- Make the Sauce:
- In the same pot, add a bit more oil if needed and sauté any remaining onions until soft. Add the beef broth, scraping up any browned bits from the bottom of the pot. Return the rouladen to the pot.
- Simmer:
- Cover and simmer on low heat for about 1.5 to 2 hours until the meat is tender. If you want to thicken the sauce, mix the flour with a bit of water to create a slurry and stir it in towards the end.
Red Cabbage
Ingredients:
- 1 small head of red cabbage, thinly sliced
- 1 apple, peeled and diced
- 1 onion, thinly sliced
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- 1/2 cup water
- 1 tsp caraway seeds (optional)
- Salt and pepper to taste
Instructions:
- Cook the Cabbage:
- In a large pot, combine the cabbage, apple, onion, apple cider vinegar, sugar, water, and caraway seeds.
- Simmer:
- Bring to a boil, then reduce heat and simmer for about 30-40 minutes, stirring occasionally, until the cabbage is tender. Season with salt and pepper to taste.
Spaetzle
Ingredients:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup milk
- 1/4 tsp nutmeg (optional)
Instructions:
- Make the Batter:
- In a bowl, mix flour, salt, eggs, milk, and nutmeg until smooth. The batter should be thick but pourable.
- Cook the Spaetzle:
- Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander with large holes, press the batter into the boiling water.
- Boil:
- Cook until the spaetzle floats to the top, about 2-3 minutes. Remove with a slotted spoon and drain. You can sauté them in a bit of butter for extra flavor if desired.
Serving
Plate the rouladen with a generous serving of red cabbage and spaetzle on the side. Drizzle the sauce from the rouladen over everything for a delicious finish.
Enjoy your hearty German meal!