Beef roulades with red cabbage

Name: Beef roulades with red cabbage
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 4 Onions; 3 TABLESPOONS Butter or margarine; 4 discs Beef roulades (approx. 180 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TSP grainy mustard; 4 discs (approx. 40 g) Black Forest ham; 1 Gherkins; 2 TABLESPOONS clarified butter; 400 ml Vegetable broth (instant); 1 (approx. 1 kg) small head red cabbage; 1 Bay leaf; 1 TEASPOON Juniper berries; 5 Cloves; 200 ml apple juice; 5-8 TABLESPOONS Fruit vinegar; 2 TABLESPOONS + 1 pinch of sugar; 200 g Currant Jelly; 600 g waxy potatoes; 3 Stem(s) Parsley; 1 TABLESPOON Cornstarch; 7-10 Tbsp Laurel; 7-10 Tbsp toothpicks or roulade needles

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

4 Onions
3 TABLESPOONS Butter or margarine
4 discs Beef roulades (approx. 180 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TSP grainy mustard
4 discs (approx. 40 g) Black Forest ham
1 Gherkins
2 TABLESPOONS clarified butter
400 ml Vegetable broth (instant)
1 (approx. 1 kg) small head red cabbage
1 Bay leaf
1 TEASPOON Juniper berries
5 Cloves
200 ml apple juice
5-8 TABLESPOONS Fruit vinegar
2 TABLESPOONS + 1 pinch of sugar
200 g Currant Jelly
600 g waxy potatoes
3 Stem(s) Parsley
1 TABLESPOON Cornstarch
7-10 Tbsp Laurel
7-10 Tbsp toothpicks or roulade needles

Directions

1
Peel and slice 2 onions. Melt 1 tablespoon of fat. Fry the onion slices for about 4 minutes while stirring until transparent. Wash the meat, dab dry and season with salt and pepper.
2
Spread 1 teaspoon of mustard on each slice of meat. Cover each slice with a slice of ham. Cut the gherkins into quarters lengthwise. Divide gherkins and onions on the meat slices. Roll up the slices as tightly as possible and pin them with a toothpick or a roulade needle.
3
Heat clarified butter in a pot. Fry the roulades vigorously for 5-10 minutes. Pour in stock and braise in a closed pot for 1 1/2-2 hours. Meanwhile clean the red cabbage, cut into quarters and cut out the stalk.
4
Cut the cabbage into small pieces. Cut the remaining onions into strips. Heat 2 tablespoons of fat in a pot, fry the onions until transparent. Add red cabbage, laurel, juniper, cloves and apple juice. Season with vinegar, salt and 2 tablespoons of sugar.
5
Bring to the boil and simmer for 30-45 minutes. Add redcurrant jelly 10 minutes before the end of the cooking time. In the meantime, peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Wash parsley, shake dry, pluck leaves from the stems and chop.
6
Remove the roulades from the cooking stock, remove the needles. Keep the roulades warm. Pour the stock through a sieve into a measuring cup. Measure 250 ml and pour into another pot. Season with salt, pepper and 1 pinch of sugar.
7
Stir the starch and 4 tablespoons of water until smooth. Thicken the sauce with it. Arrange roulades, sauce, red cabbage and potatoes on plates. Sprinkle parsley over the potatoes and garnish with laurel.