Roulade

Roulades ( "roll" from the same major French roulade of rouler, in the 18th/19th. Century, borrowed ) are stuffed rolls of thin slices of meat, fish or cabbage leaves, stewed in a stock or a sauce. A very early recipe for veal roulades with celery can be found already in 1740 in the book published in Amsterdam Le Cuisinier Gascon Cookbook.

Traditional recipes of home cooked German cuisine are breast of veal roulade, beef roulade and stuffed cabbage. In the south of the German -language area small meat rolls are also called meat bird or little bird, cabbage rolls hot there winding.

Regional and sweet, filled with cream biscuit rolls rolls are called.

Stuffed turkey roulade

Fish roulade