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Rouladen

Rouladen are rolls of meat, fish, or cabbage leaves, filled with various fillings, and braised in a sauce.

Beef rouladen (Rinderrouladen) is the most common kind of rouladen in Germany. They are made of long, thin cuts of beef (usually beef round). The meat is seasoned with salt, pepper, and in many regions also with mustard. The rouladen are filled with bacon, onions, and sometimes a pickle. They are briefly seared in a hot roasting pan, then transfered to an oven for roasting. In Northern and Western Germany, the beef rouladen are typically served with potatoes and red cabbage. In Southern and South-Eastern Germany, the beef roladen are typically served with dumplings (Knödel) and red cabbage.

Another popular kind of rouladen are stuffed cabbage rolls (Kohlrouladen). They are made from green cabbage and filled with ground meat or wurst. Some regions also add bacon or rice to the filling.

       Rouladen
Photo: © kameramann - Fotolia.com
    
Region:  Throughout Germany

Characteristics
If cooked correctly, the meat is very tender and moist.

Serving Suggestions
In Northern and Western Germany, the beef rouladen are typically served with potatoes and red cabbage. In Southern and South-Eastern Germany, the beef roladen are typically served with dumplings (Knödel) and red cabbage. They also go very well with Spätzle or potato pancakes.

Recipes
Rinderrouladen  (Beef Rouladen)
Meat-Stuffed Beef Rouladen 
Kohlrouladen  (Stuffed Cabbage Rolls)
Schweinerouladen mit Sauerkraut - Blutwurstfüllung  (Pork Roladen with Sauerkraut & Blutwurst Filling)








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