Red Cabbage Roulades Recipe

Try this plump roulades recipe with red cabbage, beef and your German grandmother’s secret seasonings.


| April 2013


Traditional German cuisine is rich, enticing, delicious and easy to make with the help of the best cooks in the world — German grandmas.  Grandma’s German Cookbook (DK Publishing, 2012) is a unique tour of Germany’s regional cuisine with 85 classic recipes collected by food lovers Linn Schmidt and Birgit Hamm from their beloved grandmothers. Check out the following recipe for Roulades with Red Cabbage in the following excerpt. 

You can purchase this book from the GRIT store: Grandma's German Cookbook.

Unlike their thinner, classic, cousins these roulades are noticeably plump. This is because they are filled with hard-boiled eggs, and not, like classic roulades, with pieces of dill pickle.  As a child, I was fascinated when a roulade was cut lengthwise in two and the egg halves appeared. And, because they not only look appealing but also taste fabulous, these roulades are still my favorite — a delicious surprise package.

Red cabbage roulades recipe

Serves 4. 

For the roulades: 

4 large eggs
4 pieces of boneless bottom round beef, 9oz (250g) each pounded to 1/4 in (6mm) 4 tsp mustard
freshly-ground black pepper
4 slices of bacon
2 large onions
1/4 cup oil
1 bay leaf
1 teaspoon cayenne pepper
1 tablespoon sweet Hungarian paprika
1 tablespoon tomato paste
1 teaspoon sugar
1 teaspoon salt
1 cup dry red wine
1 1/2 teaspoon cornstarch





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