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Beef rouladen, spaetzle, and german style red cabbage
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this post was submitted on 29 Sep 2024
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Ah, the Rhineland version of Rouladen. We have a slightly different filling. We spread some mustard on the meat, put some thin slices of black forest bacon and a slice of old Gouda cheese on it. We then put some Mett (spiced minced pork) on one end and roll them up. No need to sacrifice an innocent pickled gherkins' life for this dish.
That sounds really good, I found the filling fell out very easily and I thought something like cheese might have held it together better. Next time I will try your variation!