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These savory beef rolls are hard to resist. They take a little bit longer to prepare, but are well worth the time.
3 cups shredded cabbage, lightly packed
1/3 cup dijon mustard
2 tbsp. creamed horseradish
1/2 tsp. pepper
6 rouladen steaks (about 4 oz. each), 1/4" thick
3 bacon slices, halved
1/2 cup finely chopped onion
3 large dill pickles, halved lengthwise
10 oz. can of condensed cream of mushroom soup
1/2 cup prepared beef broth
2 tbsp. dijon mustard
Serves 6
Put cabbage into 4 to 5 quart slow cooker.
Combine first amount of mustard, horseradish and pepper in small bowl.
Divide and spread evenly on 1 side of each steak.
Lay 1 bacon strip crosswise on top of mustard mixture in center of each steak.
Divide and sprinkle onion over bacon on each.
Place 1 pickle half crosswise near short end of each steak.
Roll up, jelly roll style, from short end to enclose filling.
Secure each roll with wooden pick.
Arrange rolls, cris-crossed in 2 layers, on top of cabbage.
Combine remaining 3 ingredients in medium bowl.
Pour over rolls.
Do not stir.
Cover.
Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Transfer rolls with slotted spoon to large plate.
Remove and discard wooden picks.
Remove cabbage with slotted spoon to large serving platter.
Arrange rolls, seam side down, on top of cabbage.
Drizzle sauce from slow cooker over individual servings.
3 cups shredded cabbage, lightly packed
1/3 cup dijon mustard
2 tbsp. creamed horseradish
1/2 tsp. pepper
6 rouladen steaks (about 4 oz. each), 1/4" thick
3 bacon slices, halved
1/2 cup finely chopped onion
3 large dill pickles, halved lengthwise
10 oz. can of condensed cream of mushroom soup
1/2 cup prepared beef broth
2 tbsp. dijon mustard
Serves 6
Put cabbage into 4 to 5 quart slow cooker.
Combine first amount of mustard, horseradish and pepper in small bowl.
Divide and spread evenly on 1 side of each steak.
Lay 1 bacon strip crosswise on top of mustard mixture in center of each steak.
Divide and sprinkle onion over bacon on each.
Place 1 pickle half crosswise near short end of each steak.
Roll up, jelly roll style, from short end to enclose filling.
Secure each roll with wooden pick.
Arrange rolls, cris-crossed in 2 layers, on top of cabbage.
Combine remaining 3 ingredients in medium bowl.
Pour over rolls.
Do not stir.
Cover.
Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Transfer rolls with slotted spoon to large plate.
Remove and discard wooden picks.
Remove cabbage with slotted spoon to large serving platter.
Arrange rolls, seam side down, on top of cabbage.
Drizzle sauce from slow cooker over individual servings.
