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“When staying with my brother and his lovely wife from Germany she made me this dish served with cooked red cabbage. It was so delectable I asked for the recipe and she also made it again on my last night with them. I hope you enjoy it as much as I did. I believe it is a genuine German recipe as she had to translate it from a German cookbook. She didn't give me amounts for some ingredients, so I have estimated the amount of flour, water and wine that is used.”
2hrs 15mins

Ingredients Nutrition


  1. Roll out the schnitzel or pound gently with tenderiser. Spread a thin layer of mustard on each piece of schnitzel. Mix together the onion, garlic and gherkins and spread over the mustard. Then layer a piece of proscuitto on to each piece of schnitzel.
  2. Roll meat up and tie together with string or use tooth picks to hold together. String works best, but toothpicks will suffice.
  3. Toss each beef parcel in the flour until nicely covered. Fry in hot oil until browned all over. Add the second sliced onion and 1 tbsp of flour. Let it brown then add some water, stirring to prevent lumps occurring. Add salt and pepper to taste.
  4. Put lid on pot and cook slowly for 1½ - 2 hrs (depends on the size of the Rouladen). A Dutch Oven is ideal for this.
  5. Remove Rouladen, Keep warm under foil.
  6. Add red wine to the sauce, add more salt and pepper to taste if necessary. Give it a good whisk, pour over Rouladen.
  7. Served with creamy mashed potatoes, steamed broccoli and cooked red cabbage, this is delicious!

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