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Beef Rolls with Cabbage

Christmas Eve Dinner Main Dishes 90 min Medium 15 wyświetleń ~33.78 PLN - (0)
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Description

Beef rolls with cabbage are a classic, rustic meat dish: thin slices of beef stuffed with an aromatic filling of mushrooms, onions, and pickles, rolled up, sautéed, and simmered in broth. They are served with braised sauerkraut with mushrooms — perfect for Christmas Eve for those who want to present an elegant, hearty dish with a deep, slightly sour, and simultaneously sweet-mushroom flavor. Visually, it is a warm, homely dish: golden rolls glistening with sauce, alongside an appetizing portion of soft, creamy cabbage. It pairs perfectly with fresh parsley and a slightly thickened gravy.

Składniki (20)

Servings:
4
  • Beef (rump or ribeye) - thin slices 800 g
  • Stale bread (bread) for soaking 100 g
  • Milk 50 ml
  • Egg 1 szt.
  • Onion 1 szt.
  • Dried mushrooms (e.g. porcini) - for soaking 15 g
  • Pickled cucumber 0.8 szt.
  • Wheat flour (for coating) 50 g
  • Butter 50 g
  • Rapeseed oil 30 g
  • Hot beef broth 500 ml
  • Sauerkraut 400 g
  • sugar 5 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Ground black pepper 2 szczypty
  • Bay leaf 6.7 szt.
  • Allspice (berries) 2 szt.
  • Dried marjoram 2 łyżeczki
  • ✨ Opcjonalne
  • Smoked bacon (optional) 50 g
  • 18% cream (optional) 100 g
💰 Szacowany koszt dania: ~33.78 PLN (8.44 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients and utensils: take the meat out of the fridge for 20 minutes so it is not cold; measure the ingredients for the filling and sauce. If you bought a whole piece of beef, cut it into slices about 4-6 mm thick against the grain (that is, crosswise), so that the rolls are not fibrous when rolled up. Clean the slices of any large veins and fat, if present.

Ingredients: Beef (rump or ribeye) - thin slices
Use a sharp knife and a cutting board with a non-slip surface. Meat is easier to slice when it is slightly chilled. If you lack slicing skills, ask for slices at the butcher shop.
2

Soak the dried mushrooms: place 15 g of dried mushrooms in a bowl, pour about 200 ml of warm (not hot) water over them, and leave for 20-30 minutes until softened. After soaking, remove the mushrooms, reserving the soaking water (filter through a sieve with cheesecloth or fine mesh), chop the mushrooms finely, and set aside. Add the soaking water later to the broth to enhance the flavor.

Ingredients: Dried mushrooms (e.g. porcini) - for soaking
Use a small bowl and a spoon. If the mushrooms are still firm after 30 minutes, leave them for another 10 minutes. Strain the soaking water to remove any sand.

Filling

3

Prepare the filling: chop the onion into small cubes. In a pan, heat 10 g of butter with 15 g of oil and sauté the onion for 5-7 minutes over medium heat until it becomes translucent and slightly golden. Add the chopped and drained soaking water mushrooms and finely chopped pickled cucumbers (80 g) and sauté together for 3-4 minutes to remove the raw taste from the filling, then let it cool.

Ingredients: Onion, Dried mushrooms (e.g. porcini) - for soaking, Pickled cucumber, Butter, Rapeseed oil
Use a pan with a diameter of 24-28 cm. Do not rush the frying with too high a temperature, the onion may burn — reduce the heat when it starts to brown too quickly.
4

Soak the bread (100 g) and break it into pieces by hand or with a knife, then pour 50 ml of milk over it. Wait for 2-3 minutes until the bread absorbs the milk, then squeeze out the excess (press with your hands) and place it in a large bowl. Add the cooled mixture of onions, mushrooms, and pickles, crack in the egg (60 g), season with salt (about 2 g) and pepper (about 1 g), and a pinch of marjoram (1 teaspoon = 2 g). Mix with a fork or spoon until you have a uniform filling. Divide into 8 equal portions (about 60-70 g each).

Ingredients: Stale bread (bread) for soaking, Milk, Egg, Onion, Dried mushrooms (e.g. porcini) - for soaking, Pickled cucumber, Dried marjoram, Salt, Ground black pepper
Use a large bowl. If the filling is too loose, add a bit of breadcrumbs or more squeezed bread. If it's too dry, add a drop of milk.

Beef Rolls

5

Prepare the roulades: place a slice of meat on the board, lightly salt both sides (about 0.5 g per slice), spread one portion of the filling in the center of the slice along the shorter side (leave about 1 cm margins), roll tightly like a roulade and secure with a toothpick or kitchen twine. Repeat for all slices to get about 8 roulades.

Ingredients: Beef (rump or ribeye) - thin slices, Stale bread (bread) for soaking, Egg, Salt, Ground black pepper
Use toothpicks or thick string. Roll tightly, but not so tightly that the filling is pushed out. If the slice is larger than you need, you can cut it in half and make smaller rolls.
6

Coat the roulades in flour (50 g): pour the flour onto a plate and lightly coat each roulade, shaking off the excess. In a large skillet, heat 15 g of butter and 15 g of oil. Fry the roulades over medium-high heat for 2-3 minutes on each side, until they are nicely browned (they should have a golden-brown crust). Do not fry for too long — the goal is to brown them, not to cook them through.

Ingredients: Wheat flour (for coating), Butter, Rapeseed oil, Beef (rump or ribeye) - thin slices
The best pan is 26-28 cm in diameter. Fry in batches to prevent the temperature from dropping and to ensure the meat browns nicely.

Sauce and Stewing

7

After frying, place the rolls on a plate. In the same pan, sauté the remaining chopped onion (if any) for 3-4 minutes, add a little flour (about 10 g) and mix to create a light roux. Pour in the hot broth (500 ml) and the filtered water from soaking the mushrooms (up to 50-100 ml) — the amount of soaking water depends on the intensity of flavor. Add bay leaves (2 pieces) and allspice (2 pieces). Bring to a gentle boil.

Ingredients: Hot beef broth, Dried mushrooms (e.g. porcini) - for soaking, Bay leaf, Allspice (berries), Onion, Wheat flour (for coating)
Use a pot with a capacity of at least 2 liters or a similarly large skillet with a lid. Slowly pour in the hot broth while stirring to avoid lumps.
8

Place the roulades back into the pot/adjacent pan with the sauce (arranging the roulades seam side down), cover, and simmer on very low heat for 35-45 minutes. Every 10-15 minutes, gently turn the roulades and check the amount of sauce — if it evaporates too much, add a bit of boiling water or broth. The roulades are ready when the meat can be easily pierced with a fork and is tender inside (not chewy).

Ingredients: Beef (rump or ribeye) - thin slices, Hot beef broth, Bay leaf, Allspice (berries)
Stewing is best done over low heat in a pot with a heavy lid. If you have a thermometer, the meat is tender at around 85°C in the center after longer stewing, but the most important thing is tenderness when pierced.

Cabbage

9

Prepare the cabbage: if the cabbage is very sour, rinse it briefly in cold water and squeeze it out. Shred it if there are larger pieces. In another pan, heat 15 g of butter and 15 g of oil, add optional diced bacon (50 g) and sauté for 3-4 minutes (if using). Add 50-70 g of chopped soaked mushrooms and 1/2 chopped onion — sauté for 3 minutes. Add the cabbage (400 g), 1 bay leaf, 1-2 allspice berries, 5 g of sugar, and 80-100 ml of broth. Simmer covered for 25-30 minutes on low heat until the cabbage is tender. Season at the end with salt and pepper and 1 teaspoon of marjoram (2 g).

Ingredients: Sauerkraut, Dried mushrooms (e.g. porcini) - for soaking, Onion, Butter, Rapeseed oil, sugar, Bay leaf, Allspice (berries), Dried marjoram, Smoked bacon (optional)
Use a wide pot or pan with a lid. If the cabbage is dry while braising, add a small amount of boiling water or broth.

Finishing the sauce

10

Check the taste of the sauce from the rolls: remove the bay leaves and allspice berries. If you want to thicken the sauce, mix 15 g of flour with 30 ml of cold water to make a smooth slurry and gradually add it to the sauce while stirring until it thickens. Alternatively, add 100 g of 18% cream (optional) and heat without boiling for 2 minutes to make the sauce creamy. Season with salt and pepper to taste.

Ingredients: Wheat flour (for coating), 18% cream (optional), Salt, Ground black pepper
Use a whisk or spoon to mix to avoid lumps. If you added cream, do not cook too much — the cream may curdle.

Serving

11

Let the rolls rest for 5-10 minutes after braising (this will allow the juices to distribute evenly). On a plate, place a portion of cabbage, set the roll next to it (1-2 pieces per person depending on appetite) and generously drizzle with sauce. Serve hot. Optionally, you can sprinkle with finely chopped parsley (for decoration).

Ingredients: Sauerkraut, Beef (rump or ribeye) - thin slices, Hot beef broth
Use a large serving platter for Christmas Eve to make the dish look elegant. Remove toothpicks/string before serving.

Cleaning and Storage

12

Store leftovers in the refrigerator in an airtight container for 2-3 days. It's best to reheat slowly over low heat with a bit of broth or in the oven at 160°C covered for 15-20 minutes. Do not freeze braised rolls together with cabbage for a long time (you can freeze the meat or cabbage separately for up to 2 months).

The airtight container should be cooled to room temperature before placing it in the refrigerator. Do not leave hot food in a closed container in the fridge.

Fun Fact

💡

Zrazy is a dish with a long tradition in Polish and Central European cuisine — originally prepared as a way to use thinly sliced meat and enrich it with filling. The combination with cabbage serves to balance the flavors: fatty beef and sour cabbage create a harmonious pair.

Best for

Wigilia Świąteczny obiad Rodzinne spotkanie

Tips

🍽️ Serving

Serve the roulades hot, with plenty of sauce. Mashed potatoes, dumplings, or bread make great side dishes. For decoration, use fresh parsley. If you want to mellow the flavor, serve with a spoonful of sour cream on the side.

🥡 Storage

Store in an airtight container in the refrigerator for 2-3 days. Heat slowly over low heat with a few tablespoons of broth to prevent the meat from drying out. You can freeze the cabbage or meat separately for up to 2 months; after thawing, heat slowly.

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