German Rouladen inspired cabbage rolls
EryOaker
Posts: 434 Member
I think dinner tonight is going to be some cabbage rolls inspired by German Rouladen. That’s a flanksteak rolled up with bacon, cheese, and a pickle and covered in gravy. I’m thinking of using HWC and xantham gum to create the beef gravy. Anyone made a beef brown gravy with success?
Here is the original recipe. I’d just make this, but I don’t have the steak and I want to use up my cabbage and ground meat!
http://allrecipes.com/recipe/149686/german-beef-rouladen/?internalSource=similar_recipe_banner&referringId=25194&referringContentType=recipe&clickId=simslot_2
Here is the original recipe. I’d just make this, but I don’t have the steak and I want to use up my cabbage and ground meat!
http://allrecipes.com/recipe/149686/german-beef-rouladen/?internalSource=similar_recipe_banner&referringId=25194&referringContentType=recipe&clickId=simslot_2
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That recipe sounds yummy! If I dont have drippings I generally use beef bouillon crumbles for the broth part. I guess you wouldnt want to use the cornstarch for the thickener because of the carbs? Not sure about using xanthan gum for a thickener...do like my daughter tells me...Google is your friend Mom! LOL.1
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I've never used xantham gum. I'd be inclined to follow the recipe. 2 tbsp on cornstarch/8 servings is less than 2 carbs.
If you want to do the HWC thing, look up Milk Gravy recipes and use bacon grease. And the xantham gum. Save some Milk Gravy for your keto biscuits and gravy in the AM.
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That's funny as I had a craving for rouladen and we had a package of pork scaloppini that I wanted to use, so I did a lazy deconstructed version with it. Nutmeg, pepper, salt with chopped panfried bacon/onions/dill pickles. When almost done throw in handfuls of bagged coleslaw mix (red cabbage is traditional alongside the rouladen), stirfry a bit, lay the meat in the same pan and top with (GF - cornstarch thickener and bullion) gravy mixed with a bit of pickle juice to taste. Cook til done.
Easy and awesome.1 -
canadjineh wrote: »That's funny as I had a craving for rouladen and we had a package of pork scaloppini that I wanted to use, so I did a lazy deconstructed version with it. Nutmeg, pepper, salt with chopped panfried bacon/onions/dill pickles. When almost done throw in handfuls of bagged coleslaw mix (red cabbage is traditional alongside the rouladen), stirfry a bit, lay the meat in the same pan and top with (GF - cornstarch thickener and bullion) gravy mixed with a bit of pickle juice to taste. Cook til done.
Easy and awesome.
Sounds amazing! Too bad we don’t live in the same city! We could host some amazing Keto dinner parties!!!1 -
I use mushroom powder as a thickener for gravy. Pulverize dried mushrooms in a spice or coffee grinder to make the mushroom powder, or you can order on Amazon.3
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I use mushroom powder as a thickener for gravy. Pulverize dried mushrooms in a spice or coffee grinder to make the mushroom powder, or you can order on Amazon.
Thanks for this, I have a large container of dried mushrooms I was starting to think I would never use up. Will have to try this. I bet the taste is great. My 'shrooms are shiitakes, full of flavor.1 -
edited Thank you! I tried making xantham gum and it was HORRIBLE
I have found reduction is my friend when saucing is involved but you might find these articles helpful:
https://www.bobsredmill.com/blog/recipes/guar-gum-vs-xanthan-gum/
https://www.glutenfreeclub.com/substitutes-xanthan-guar-gum/0 -
I tried making xantham gum and it was HORRIBLE
@CRZYFTM ...You have to be very careful when using either Xanthan or Guar gum as a "thickeners" especially in gravies. If you use too much Xanthan gum, it will get slimy really quickly and the end result with not be good. I usually use a few tablespoons of Wheat Protein Isolate 5000 or sometimes LC Foods Think 'n Corn Starchy (I don't think they offer this particular product any more
but they do have 2 other products that are similar: Think 'n Saucy and Thick 'n Potatoes).0 -
I tried making xantham gum and it was HORRIBLE
@CRZYFTM ...You have to be very careful when using either Xanthan or Guar gum as a "thickeners" especially in gravies. If you use too much Xanthan gum, it will get slimy really quickly and the end result with not be good. I usually use a few tablespoons of Wheat Protein Isolate 5000 or sometimes LC Foods Think 'n Corn Starchy (I don't think they offer this particular product any more but they do have 2 other products that are similar: Think 'n Saucy and Thick 'n Potatoes).
Um... yeah.... I used xantham gum for the first batch... it made beef jello. Then I tried again, making a water/xantham gum mix first, to be added in the broth afterwards.... it gelled up so fast and look like semin in the bowl. It was disgusting!!! I abandoned all hope and threw it in the sink. My husband walks in, looks in the sink, raises an eyebrow and said “what the he** is in the sink?” Lol1 -
I usually use arrowroot as a thickener since it only takes a tiny bit1
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I tried making xantham gum and it was HORRIBLE
@CRZYFTM ...You have to be very careful when using either Xanthan or Guar gum as a "thickeners" especially in gravies. If you use too much Xanthan gum, it will get slimy really quickly and the end result with not be good. I usually use a few tablespoons of Wheat Protein Isolate 5000 or sometimes LC Foods Think 'n Corn Starchy (I don't think they offer this particular product any more but they do have 2 other products that are similar: Think 'n Saucy and Thick 'n Potatoes).
Um... yeah.... I used xantham gum for the first batch... it made beef jello. Then I tried again, making a water/xantham gum mix first, to be added in the broth afterwards.... it gelled up so fast and look like semin in the bowl. It was disgusting!!! I abandoned all hope and threw it in the sink. My husband walks in, looks in the sink, raises an eyebrow and said “what the he** is in the sink?” Lol
Sounds like my husband...
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I've used xanthan gum occasionally- you only need a VERY TINY bit- like 1/8 teaspoon.
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