Rinderrouladen mit Rotkohl und Kartoffelklößen Stuffed Beef Rolls with Red Cabbage and Potato Dumplings

Preheat the oven to 160°C.

Lay the beef slices flat on a cutting board. Spread each with mustard, then place a few bacon pieces, a thin strip of onion, and a pickle spear in the center. Roll up tightly and secure with kitchen twine or toothpicks. Season the rolls with salt and pepper.

Heat 1 tablespoon butter in a large oven-safe Dutch oven over medium-high heat. Sear the beef rolls on all sides for 6–8 minutes until well browned. Remove rolls to a plate.

Add the remaining diced onion (from the filling) to the pot and sauté for 2 minutes. Pour in the beef broth and bring to a simmer, scraping up browned bits.

Return the beef rolls to the pot, cover, and transfer to the oven. Braise for 30–35 minutes until the beef is tender (internal temperature 85°C).

While the rolls braise, prepare the red cabbage: In a medium saucepan, combine shredded cabbage, grated apple, red wine vinegar, sugar, cloves, and 100 ml water. Cover and simmer over medium-low heat for 20 minutes, stirring occasionally, until tender.

Meanwhile, prepare the potato dumplings according to package instructions (typically boil in salted water for 10–12 minutes until they float).

Remove the pot from the oven. Take out the beef rolls, remove twine, and slice each into 2–3 pieces. Strain the braising liquid and serve over the rolls alongside red cabbage and dumplings.