Beef roulade with red cabbage

Name: Beef roulade with red cabbage
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 TABLESPOON (10 g) Oil; 50 g Breakfast bacon in slices; 2 (150 g) medium-sized onions; 1 (approx. 100 g) Carrot; 200 g Celeriac; 4 (100g) Gherkins; 4 (150 g each) Rolls of beef; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 2 teaspoons (7 g each) medium hot mustard; 1 Bay leaf; 600 g mainly waxy potatoes (e.g. Christa); 1 glass (580 ml) Red cabbage; 100 ml apple juice; some stem(s) Parsley; 7-10 Tbsp Laurel; 7-10 Tbsp wooden skewers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 TABLESPOON (10 g) Oil
50 g Breakfast bacon in slices
2 (150 g) medium-sized onions
1 (approx. 100 g) Carrot
200 g Celeriac
4 (100g) Gherkins
4 (150 g each) Rolls of beef
7-10 Tbsp Salt
7-10 Tbsp black pepper
2 teaspoons (7 g each) medium hot mustard
1 Bay leaf
600 g mainly waxy potatoes (e.g. Christa)
1 glass (580 ml) Red cabbage
100 ml apple juice
some stem(s) Parsley
7-10 Tbsp Laurel
7-10 Tbsp wooden skewers

Directions

1
Heat the oil in a frying pan. Fry the bacon in it until crispy, take it out and let it drip off on kitchen paper. Peel and finely dice onions. Clean, peel and chop the carrot and celery.
2
Cut the cucumbers into small cubes. Wash the roulades, dab dry and season with salt and pepper. Spread the roulades with mustard. Spread cucumbers and half of the onions on top. Crumble the bacon. Put 2 tsp. bacon crumbs aside.
3
Spread the rest on the roulades. Wind up tightly and pin with wooden skewers. Heat the bacon fat in a roasting pan and fry the roulades all around. Add the rest of the onion, carrot and celery and fry, season with salt and pepper.
4
Deglaze with 750 ml water. Add bay leaf, cover and simmer for about 1 1/2 hours. Peel, wash and halve potatoes. Cook in boiling salted water for about 20 minutes. Put red cabbage and apple juice in a pot, cover and let simmer for about 10 minutes.
5
Wash parsley, dab dry and cut into fine strips. Remove the roulades and bay leaf from the roaster, keep the roulades warm. Finely puree the sauce with a hand blender, season to taste with salt and pepper.
6
Drain the potatoes, let them drain and sprinkle with parsley. Serve roulades with sauce, red cabbage and potatoes. Sprinkle with remaining bacon and garnish with laurel.