Beef roulades with red cabbage (low calorie)

Name: Beef roulades with red cabbage (low calorie)
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 2 Onions; 4 small gherkins (glass); 4 (150 g each) Rolls of beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Mustard; 4 discs (approx. 40 g) Black Forest ham; 1 TABLESPOON Oil; 1 Bay leaf; 500 g Potatoes; 1 glass (720 ml) Red cabbage; 100 ml apple juice; 3 Stem(s) Parsley; 1 tablespoon (10 g) Cornstarch; 7-10 Tbsp Laurel

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

2 Onions
4 small gherkins (glass)
4 (150 g each) Rolls of beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Mustard
4 discs (approx. 40 g) Black Forest ham
1 TABLESPOON Oil
1 Bay leaf
500 g Potatoes
1 glass (720 ml) Red cabbage
100 ml apple juice
3 Stem(s) Parsley
1 tablespoon (10 g) Cornstarch
7-10 Tbsp Laurel

Directions

1
Peel and finely dice the onions. Dice cucumbers. Season roulades with salt and pepper. Spread with mustard. Cover with one slice of ham each. Spread gherkins and half onions on top.
2
Roll up the meat. Pin with skewers. Heat oil in a frying pan. Fry the roulades in it all around. Add the rest of the onions and sauté. Deglaze with 3/4 liter water. Add laurel and braise covered for about 1 1/2 hours.
3
Cook the potatoes in boiling salted water for about 20 minutes. Cover red cabbage and apple juice and simmer for about 10 minutes. Peel and chop the parsley leaves. Remove the roulades and keep warm. Pour stock through a sieve, measure 1 /4 litre.
4
Pour into a pot, bring to the boil. Stir starch and 4 tablespoons of water until smooth. Thicken the sauce with it. Season with salt and pepper. Drain the potatoes. Sprinkle with parsley. Arrange everything and garnish with bay leaf.