Beef roulades with bacon plums with butter-walnut savoy cabbage and roast potatoes

Name: Beef roulades with bacon plums with butter-walnut savoy cabbage and roast potatoes
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 8
Ingredients: 8 Beef roulades (approx. 200 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 TSP medium hot mustard; 16 discs Bacon; 24 Soft plums (approx. 12 g each); 3-4 Tbsp Oil; 2 Onions; 250 ml dry red wine; 200 ml clear apple juice; 8-10 Stem(s) Thyme; 1, 25 kg medium firm boiling potatoes; 2 TABLESPOONS Olive oil; 1 (approx. 1.5 kg) Head Savoy cabbage; 50 g Walnut kernels; 50 g Butter; 150 ml Vegetable broth; 1-2 TABLESPOONS dark sauce thickener; 8 Roulade needles (alternatively wooden skewers)

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 8

8 Beef roulades (approx. 200 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 TSP medium hot mustard
16 discs Bacon
24 Soft plums (approx. 12 g each)
3-4 Tbsp Oil
2 Onions
250 ml dry red wine
200 ml clear apple juice
8-10 Stem(s) Thyme
1, 25 kg medium firm boiling potatoes
2 TABLESPOONS Olive oil
1 (approx. 1.5 kg) Head Savoy cabbage
50 g Walnut kernels
50 g Butter
150 ml Vegetable broth
1-2 TABLESPOONS dark sauce thickener
8 Roulade needles (alternatively wooden skewers)

Directions

1
Dab the meat dry, place them next to each other on the work surface and season with salt and pepper. Spread with 1 teaspoon of mustard, place 2 slices of bacon on each, and place 3 plums on each. Wrap the sides just (approx. 0.5 cm). Wrap the meat into roulades and pin them together with roulade needles
2
Heat the oil in a large frying pan and fry the roulades vigorously on all sides. In the meantime peel and chop the onions. Lift the roulades out of the roaster and put them aside. Put the onions into the frying fat and fry them while turning. Add the roulades again, deglaze with red wine, apple juice and 400 ml water, bring to the boil, cover and stew for 1 1/2-1 3/4 hours
3
Meanwhile, wash the thyme, shake dry, put something aside for garnishing, pluck the remaining leaves from the stems. Peel, wash and quarter the potatoes. Mix the potatoes, salt, olive oil and thyme in a large bowl. Distribute on a fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes
4
Cut the savoy cabbage into quarters, cut out the stalk. Cut cabbage into strips and wash. Roughly chop the nuts. Heat butter in a large casserole, add cabbage, fry while turning, add nuts. Season with salt and pepper. Deglaze with broth, bring to the boil, cover and simmer for 20-30 minutes
5
Remove the roulades from the stock, let them drip off a little and keep them warm. Bring the stock to the boil, stir in the sauce thickener, bring to the boil again and season to taste with salt and pepper. Put the roulades back into the sauce. Arrange roulades with sauce, cabbage and potatoes garnished with thyme on plates