Anybody????? I've never cooked these dishes before and want to do myself proud!

Laurel,
A friend of mine recently mentioned making this for dinner. I have never heard of it, so asked what she puts in it. She makes it the same as what you mentioned. I kind of poo-pooed the idea of pickle, and she said, OH, you gotta have pickle in it. Then I was thinking maybe some pickle relish.

Can you take a picture and report back after you make it? I does some hummy (inspite of the pickle.)

I've made this with dill pickle and it was very good - the pickle was the best part. It added 'tang'. My recipe also had a bit of onion.

Here is a link that might be useful: My stuffed beef rolls

I'll try! LOL! I was thinking of putting the pickle on the side, and maybe spreading the meat with the mustard, and caramilized onions and mushrooms. But I am definitely open to any other suggestions!

One question, do you lay the bacon lengthwise on the meat or widthwise at one end?

Laurel

Paula, thanks! That does look good. Maybe I'll do 2 with and 2 without, and we can compare and decide which one we prefer.

Paula, where abouts in PA are you? We go to the Pittsburgh area every now and then to visit some cousins. Would we pass by your way from Ontario? You sound like a woman after my own heart. I love cookbooks, and watch food network all the time!

Laurel

My X MIL used Capers.

Gayle

Laurel,

I'm in south central PA, near Harrisburg (actually in Harrisburg when I'm working). That's a few hours from Pittsburgh.

Paula

Laurel, sorry, I was gone all morning.

I salt and pepper my meat (top of round steak), both sides. Then spread mustard on one side. At one end put a half of a pickle (depending on size) sliced long ways, some onion (about a table spoon full) chunks or slices, and 1/2 slice of bacon (last time I used ham, cause I had some) then roll it up from that end. Secure with metal pins, you know, the kind you can also use for closing a turkey, or use string/thread. Brown in hot oil, or bacon grease turning frequently to get it brown all the way around. Add about a cup or two of broth for gravy. I cooked mine for 15 minutes in my pressure cooker. My cookbook calls for a simmer time of 45 to 60 minutes. Thicken the juices with a mix of cornstarch and flour.

{{!gwi}}

Red cabbage

Last time, I made a whole head, and had plenty of left overs. :)

Quarter a head of cabbage, remove the white rib. Slice the cabbage very thin (my choice), unless you have a good shredder.

Dice about 1/4 cup of onion

peel and core an apple, and dice it too.

Depending on your dietary restrictions, heat oil (any will do) or bacon grease, about 2 to 3 tablespoons in a large pan/dutch oven.
add the onion, and as soon as it starts browning add the cabbage. Saute for a bit, add the apples just before adding about a cup of broth. Put the lid on and let it simmer on low for about an hour.

{{!gwi}}

When I cooked Rouladen and Red Cabbage for my friends earlier this month, I served them with boiled potatoes. Sorry, forgot to take pictures of the finished meal, we just dug right in.

Thanks Moni! That's sort of how I've done it so far. The rouladen are braising in the gravy, and the red cabbage is just waiting for the vinegar mixture to be added. The only thing left to do is the spaetzle. I'm going to try sauteing them in a little lite olive oil, or would you suggest butter?

Sorry, I am not a spaetzle fan at all. I eat them if they are served, but never made/cooked them.

Moni

LOL! I'll bet Deej won't be a fan either! But I've always loved them so since I'm the chef, he'll eat them and be greatful! LOL!

I'm drooling!
Please share pictures of your dinner!
Pretty please!