Beef roulades with savoy cabbage in pernod cream
easy
60 mins
60 mins
Ingredients
- 100 g Mushrooms
- 1 small onion
- 50 g streaky smoked bacon
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 Stem(s) flat leaf parsley
- 1 Egg
- 4 Beef roulades (approx. 175 g each)
- 20 g clarified butter
- 1 glass (400 ml) Beef fund
- 2 TABLESPOONS dark sauce thickener
- 4 TABLESPOONS Pernod
- 3 TABLESPOONS Fresh cream
- 1 (approx. 1 kg) cabbage
- 20 g Butter or margarine
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Household yarn
Directions
- 1
Clean, wash and roughly chop the mushrooms. Peel and finely chop the onion. Cut the bacon into small cubes and fry it crisply in a pan without fat. Add mushrooms and diced onion, fry briefly.
- 2
Dice with salt and pepper. Wash the parsley, dab dry and pluck the leaves from the stalks. Add egg and parsley to the mushrooms and mix well. Dab the roulades dry and brush them with the mushroom filling.
- 3
Roll up and tie up with household yarn. Rub the roulades with salt and pepper and fry them in hot clarified butter all around. Pour on the stock and braise for about 45 minutes. Clean and quarter the savoy cabbage and remove the stalk.
- 4
Wash the cabbage and cut into narrow slices. Fry in hot fat while turning for about 10 minutes. Season with salt and nutmeg. Remove the roulades from the stock, bring to the boil and sprinkle with sauce thickener while stirring.
- 5
Stir in Pernod and crème fraîche, season if necessary. Add the roulades again. Serve the savoy cabbage with the roulades.
Nutrition Facts
520 kcal
10 g
29 g
49 g
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