Cabbage and Mustard Ground Beef Roll

This meal came about as a result of multiple factors converging into one moment in time. It began with one of my friends from work signing up to bring “pumpkin roll” for our Thanksgiving potluck. That put me in the mood to make some sort of rolled food for dinner. Then after deciding on my protein, another friend and I were talking about corned beef, which got me thinking about cabbage. Put it all together, and you get the flavourful bundle of joy we’re presenting below.

We served this over Mashed Celery Root, but it would go well over any mashed vegetable or with Spätzli. If you’re looking for other vegetables to serve with it, I’d suggest sauteed green beans or Shaved Brussels Sprouts.

Time: 45 Minutes


  • Ground Beef (1/2 lb is good for 2 servings). We used 85/15%.
  • An Egg
  • Bread Crumbs
  • Green Cabbage
  • Butter
  • Ground Caraway Seed
  • Whole Grain Dijon Mustard
  • For the Sauce:
    • Butter
    • Flour (equal parts to butter for a roux)
    • Beer. We are using a German style lager (Dreadnought from Tonewood Brewing) because it seemed like a good pairing
    • Worcestershire Sauce or Cenovis


  • Cut some cabbage into slices. Melt some butter in a pan, and add your ground caraway. After a minute or so, add your cabbage. Sautee until it softens and browns.
  • While your cabbage is cooking, preheat your oven to 350 degrees F, line a baking sheet with some foil, and give the foil a quick oil spray.
  • Place your beef in a bowl, and crack an egg over it. Pour in some bread crumbs, and mix together until you have a solid ball of meat that holds together nicely. Add bread crumbs as needed.
  • Place a piece of plastic cling wrap on your counter or a cutting board, and place your beef ball onto it. Then, press and shape the beef into a large rectangular(ish) shape.
  • Spread some whole grain dijon mustard around the surface of your beef rectangle, and then spread your (now browned) cabbage over the mustard.
  • Roll your beef up, and leave it wrapped for a few minutes in the cling wrap. Then, unwrap, transfer to your baking sheet, and place in the oven for about 30 minutes.
  • Towards the end of the cook time, melt some butter in a sauce pan, and then whisk in some flour Let sit for a minute or two, and then add in your beer and Worcestershire (or Cenovis), and simmer to thicken.
  • Remove your beef roll from the oven, place on a cutting board, and let sit for a few minutes before slicing.
  • Plate, devour, and enjoy!

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