Take a nice round steak and pound it out, put a layer of cheese on it, (I used a soft sheep)but cream, or any kind that is a smooth, creamy will work, a layer of thinly sliced onion and some sliced , pits removed olives, I used black but green or a mix of them would also work very well.. Roll, place in a a tinfoil package and bake, drizzle over with the resulting juice in the foil pan just before serving.. slice for max effect..
Just another Day on the Farm 
Ooo, now that’s a NICE spin on Rouladen… : )
When I checked to find one like a former boyfriend’s Mum used to make, I liked the little “local” extras in this version…
http://epicurious.com/recipes/member/views/RINDER-ROULADEN-50086965
o, i like hat version as well, I even had pretty much everything in the house to make it as well, which is a pretty big thing these days, as I am trying to eat out of the pantry most days right now.
Apfel Rot Kohl: Last time I made this, I used up ALL OF the last of my cabbages; even going so far as to fine-mince the core and outer leaves; it was a combination of /somewhere in between these two recipes) and it was SO good – maybe because we knee it was very last of our own?
http://m.epicurious.com/recipes/food/views/Sweet-and-Sour-Red-Cabbage-2839
Anyway, after reading about your rouladen, I’ve got a hankering to make it again, so I’m off to buy): some rot kohl…
Oops, there’s an extra “m” (for mobile) in the (epicurious) link that you’ll need to erase before viewing on the desktop.