Beef roulade with pointed cabbage
easy
120 mins
120 mins
Ingredients
- 250 g Carrots
- 250 g Celery Tuber
- 6 Beef roulades (approx. 200 g each)
- 2 TABLESPOONS Mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 3 TABLESPOONS Oil
- 200 g Onions
- 2 small heads pointed cabbage
- 1 pack of Flake puree with milk
- 1/2 bunch Parsley
- 100 g Whipped cream
- 1 TABLESPOON Cornstarch
- 7-10 Tbsp grated nutmeg
- 2 TABLESPOONS Butter or margarine
Directions
- 1
Clean, peel, wash and cut carrots and celery into fine strips. Spread roulades with mustard and season. Place vegetable strips on the roulades, except for a remainder for the pointed cabbage. Roll up tightly and pin
- 2
Heat the oil and fry the roulades all around. Peel the onions, cut into eighths. Add to the roulades and fry them. Add 1 litre of water little by little. Cover and stew for about 1 1/2 hours.
- 3
Clean and wash the pointed cabbage and cut into slices. Steam in salt water for about 10 minutes. Bring 1/2 litre of water to the boil and stir in the flake purée. Finely dice remaining vegetables. Wash and finely chop the parsley. Remove the roulades and keep warm. Pour stock through a sieve and bring to the boil. Whisk cream and starch, thicken the sauce with it and season with salt and nutmeg. Swivel the vegetable cubes and parsley in the hot fat, pour over the cabbage wedges. Arrange roulades with mashed potatoes, cabbage and some sauce
- 4
Plate: Royal Copenhagen
More Delicious Recipes
