Beef roulade with mashed potatoes and savoy cabbage

German Recipe: Delicious beef roulade pan with homemade mashed potatoes and simple creamed savoy cabbage

0.0 from 0 votes
Course: main courseCuisine: GermanDifficulty: moderate


preparation time


cooking time


calories / serving

approx. 807



    • For the beef roulade pan
    • 5

      Beef roulades – cut into thin strips

    • 200 g

      Bacon – into small strips

    • 2

      Onions – half rings

    • 2

      Carrots – diced

    • 2 tbsp

      medium hot mustard

    • 2 tbsp

      cooking oil

    • 1 liter

      beef broth

    • 2 tbsp


    • 100 ml

      cold water

    • 1 tsp

      marjoram (dried)

    • 2

      bay leaves (dried)

    • Salt, pepper to taste

    • For the mashed potatoes
    • 800 g

      Potatoes (predominantly waxy)

    • 50 ml


    • 2 tbsp


    • salt to taste

    • For the savoy cabbage
    • 400 g

      coarsely chopped savoy cabbage (from the freezer)

    • 200 g

      Cream (at least 30% fat)

    • 1 tsp

      Fondor seasoning – salt as an alternative


    • How to cook the roulade pan:

      Fry the bacon in a large pan for about 3 minutes. Add the onions and carrots and fry until golden brown, about 10 minutes.

      Then place the vegetables in a plate and set aside. Then heat the oil in the same pan and add the beef strips. Fry the strips of beef for about 5 minutes.

      Then pour the beef broth in the pan and bring everything to the boil. Meanwhile, put the flour in a small bowl and mix with the cold water.

      Once the pan begins to boil, add the vegetables back in and pour in the water/flour mixture. Mix everything well and let it boil for another 3 minutes.

      Finally, put the pan on a low level, add the marjoram and the bay leaves and let the pan simmer for about 1 hour.

    • And thow to cook the homemade mashed potatoes:

      While the pan is simmering, it's time for the potatoes. I always peel the potatoes and then boil them in a medium saucepan of salted water for about 30 minutes.

      The potatoes should fall apart easily, but not completely. Then I pour off the water and add the milk and butter.

      Everything should be mixed together well and as soon as the butter has melted, the potatoes can be mashed.

      Finally, I season the mashed potatoes with a little salt and it tastes incredibly delicious.

    • And this is how the creamed savoy goes:

      I put the savoy cabbage with the cream in a saucepan and let it cook on a low level for about 10 minutes.

      Meanwhile, I season it with Fondor and keep stirring.

      The cream boils away relatively quickly, but I like it so much. If you want a little more sauce, I recommend a second pack of cream or 200g more.

    • Time management and process:

      First I start with the roulades and then I tackle the potatoes.

      I cook the potatoes about 30 minutes before the end of the cooking time for the roulade and I knead the creamed savoy about 15 minutes later.


    • To spice up the mashed potatoes I often use some dried chives - they taste very good and refresh the dishes.

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