This is a tasty recipe, and the whole family liked it. If I made it again, however, I would make a couple changes: I would make 3/4 the amount of prune filling, as they were VERY pruney. I would use a greased 13x9 pan rather than a cookie sheet to contain the large amount of streusel. I would let the dough rise 20 min before adding the filling (I missed that addition, below, when I made them). And I'd bake them longer -- I'd try 20-30 min, as they were a bit doughey with the current recommended time. I would still recommend this recipe, though. Definitely a yummy way to eat prunes!

Reviewed On: Feb. 10, 2005

I made this as an entree and it was delicious. Notes: Use GROUND beef. Also, the measurements for the mustard, salt and pepper are guidelines; use more to taste. I microwaved my head of cabbage for 1½ minute to make the leaves easier to remove and work with. Next time I would use chicken or vegetable stock instead of water and make it into a gravy to serve with/over the rouladen. I served this time with package gravy and rice and everyone (husband and teenage kids) loved it!!!

Reviewed On: Jan. 21, 2004

There was way too much liquid. I added 1/2 cup bread flour, but the loaf was still small, hard and moist.

Reviewed On: Nov. 24, 2003