Beef roulades with pointed cabbage

Name: Beef roulades with pointed cabbage
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 12 thin beef roulades (from the hip; approx. 75 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 12 TSP medium hot mustard; 12 discs Bacon (à approx. 10 g); 1 glass (370 ml; separation weight: 215 g) Honey cucumbers; 50 g Flour; 4 medium-sized onions; 3 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 200 ml dry red wine; 200 ml clear broth (instant); 1 Bay leaf; 500 g Potatoes; 1 (approx. 800 g) Head pointed cabbage; 30 g Butter or margarine; 7-10 Tbsp grated nutmeg; 2 TABLESPOONS Cornstarch; 2 TABLESPOONS Honey; 7-10 Tbsp Herbs; 7-10 Tbsp wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

12 thin beef roulades (from the hip; approx. 75 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
12 TSP medium hot mustard
12 discs Bacon (à approx. 10 g)
1 glass (370 ml; separation weight: 215 g) Honey cucumbers
50 g Flour
4 medium-sized onions
3 TABLESPOONS Oil
1 TABLESPOON Tomato paste
200 ml dry red wine
200 ml clear broth (instant)
1 Bay leaf
500 g Potatoes
1 (approx. 800 g) Head pointed cabbage
30 g Butter or margarine
7-10 Tbsp grated nutmeg
2 TABLESPOONS Cornstarch
2 TABLESPOONS Honey
7-10 Tbsp Herbs
7-10 Tbsp wooden skewers

Directions

1
Wash the roulades, dab dry and season with salt and pepper. Spread each with 1 teaspoon of mustard and cover each with 1 slice of bacon and 1 honey cucumber. Drain remaining honey cucumbers, cut into small cubes and put aside. Roll up roulades and pin them with wooden skewers. Turn the roulades in the flour and tap a little. Peel and quarter onions.
2
Heat the oil in a casserole and fry the roulades all around. Add the onions and fry. Add tomato paste and sauté. Deglaze with red wine and stock. Add bay leaf. Braise the roulades in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 hour. In the meantime, peel and wash the potatoes and cook in boiling salted water for about 20 minutes. Clean, wash and quarter the pointed cabbage. Cut out the stalk and cut the cabbage quarters into rough strips. Heat the fat and stew the cabbage for about 5 minutes. Season with salt and nutmeg. Remove the roulades from the pot and keep warm.
3
In the meantime, peel and wash the potatoes and cook in boiling salted water for about 20 minutes. Clean, wash and quarter the pointed cabbage. Cut out the stalk and cut the cabbage quarters into rough strips. Heat the fat and stew the cabbage for about 5 minutes. Season with salt and nutmeg. Remove the roulades from the pot and keep warm. Bring sauce to the boil. Stir cornflour and some cold water until smooth, stir into the sauce and bring to the boil again. Season to taste with honey, salt and pepper. Arrange roulades with potatoes and pointed cabbage on plates. Pour sauce over the roulades. Sprinkle cucumber cubes over the roulades and garnish with fresh herbs if necessary
4
Bring sauce to the boil. Stir cornflour and some cold water until smooth, stir into the sauce and bring to the boil again. Season to taste with honey, salt and pepper. Arrange roulades with potatoes and pointed cabbage on plates. Pour sauce over the roulades. Sprinkle cucumber cubes over the roulades and garnish with fresh herbs if necessary