We are German. We make them the traditional Waibstadt Rolladen ---- the meat, smeared with yellow mustard, salt and pepper, the a slice of bacon or two halves of a slice, sliced boiled eggs, thinly sliced dill pickles and the most important part--sauteed diced onions that have fresh chopped parsley sauteed with them. Roll them up, and tie them or use turkey needles-- which is easier, but if you tie them up, you can secure the ends better. Carry on == brown them in a pan with a little flour on them, make a gravy, cook for an hour or so until tender. IN THIS CASE though-- no flour, so I'd bake them and do without the gravy.