Beef roulade with red cabbage salad

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel, wash and chop the carrots and celery. Peel 1 onion and chop it roughly. Halve the ham slices. Quarter gherkins lengthwise. Peel 1 onion and cut into very thin slices

2. 2

   Remove the red cabbage stalk and cut or plane the cabbage into very fine strips. Knead the cabbage, vinegar, jelly, 1 teaspoon of oil and approx. 1/4 teaspoon of salt well and leave to stand for approx. 1 hour

3. 3

   Tap the meat very thinly between 2 layers of foil, season with salt and pepper. Coat meat very thinly with mustard. Cover meat first with ham, then gherkin quarters and onion wedges and roll up. Pin with wooden skewers

4. 4

   Heat 1 tsp. oil in a frying pan. Fry the roulades for 3-4 minutes while turning them, then take them out. Brown the vegetables in the pan, season with salt, pepper, paprika and stock. Add the roulades again. Deglaze with approx. 650 ml water and simmer covered for 45-60 minutes

5. 5

   Peel and wash the potatoes and cut them in half0 or quarters depending on their size. Cook potatoes in salted water for about 20 minutes until soft. Wash parsley, shake dry and cut the leaves into strips. Add parsley stems to the meat

6. 6

   Peel the orange so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins. Add orange fillets and squeezed juice to the red cabbage salad, season with salt and pepper

7. 7

   Remove the roulade from the sauce. Pass the sauce through a sieve. Puree the sauce and half of the braised vegetables. Thicken with more vegetables as desired, season with salt, pepper and paprika. Drain the potatoes. Arrange roulades, sauce, potatoes and salad on plates and sprinkle with parsley

8. 8

   Preparation time approx. 1 1/2-1 3/4 hours

Nutrition Facts

KCAL
400 kcal

CARBS
27 g

FATS
10 g

PROTEINS
46 g