Rouladen + Spaetzle + Red Cabbage


Rouladen is one of my favorite German meals. This is my first time making it without my mom, and I was pleasantly surprised how delicious it turned out. I even made the spaetzle from scratch which was surprisingly easy and really delicious. To drink we had good German beer 🙂



Serves 4


4 thin slices of beef

Slices of bacon

4 pickles

½ onion, sliced



2 Tbs. oil

2 Tbs. butter

1 onion, diced

1 carrot, diced

1 celery, diced

2 cups beef broth

2 Tbs. flour


Pound slices of beef even thinner and to tenderize. Spread mustard, slice of bacon, pickle, some onions, salt and pepper into each slice of beef. Roll beef around pickle and onions and secure with two or three toothpicks. Heat in pot with on medium-high some oil and butter. Brown on all sides beef rolls. Add onions, carrots, and celery to beef in pot and season with salt and pepper. Cook vegetables for a few minutes. Add two cups of beef broth, and bring to a boil, then turn the heat to low and bring to a simmer for 1 ½ hours. Take beef out and mix a few tablespoons of water with the flour and add this to the broth, bringing the heat back up to high. Continue to add more flour until the sauce thickens. Once the sauce has thickened return meat back to pot and serve.



Serves 4


1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon ground pepper

2 large eggs

1/4 cup milk

3 tablespoons unsalted butter

3 more Tbs. butter

½ cup parsley, chopped


In a large bowl mix flour, salt, pepper, eggs, milk and butter. Bring water to a boil. Find something with holes in it, I used the large holes in my grater. Push some of the dough through that into the boiling water. Allow to cook for a few minutes then rinse in a colander with cold water. Once all the dough has been made, heat butter over medium high in a pan. Add noodles  season with salt and pepper, and cook until they begin to brown. Turn off heat and add parsley.


Inspired by Tyler Florence



Red Cabbage

Serves 4


½ head of red cabbage sliced

½ cup water

3 Tbs. butter

2 Tbs. red wine vinegar

1/3 cup sugar

1/3 cup wine

1 bay leaf


Heat pot over medium high heat and add butter. Add cabbage, water, red wine vinegar, sugar, wine, bay leaf and salt and pepper. Allow to boil for a few minutes. Then lower temperature and allow to simmer for 45 minutes to 1 hour.


Inspire by


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