Wash the roulades and dab them dry. Cut cucumbers into quarters. Peel 5 onions, cut into 8 slices each. Spread the roulades with mustard, season with salt and pepper. Cover each roulade with 3 slices of bacon. At one end of each roulade put 2 cucumber quarters and 2 onion slices. Roll up the meat firmly and pin it with roulade needles. Heat clarified butter in a roaster.
Fry the roulades in it until they are well done. Season again with salt and pepper. Add the remaining onion slices and tomato paste and fry briefly. Deglaze with 1/2 litre water. Cover and stew for about 40 minutes. Add another 350 ml water and red wine and braise for another 40 minutes. In the meantime clean the red cabbage, cut into quarters and cut out the stalk. Chop or slice the cabbage into fine strips. Put them into a bowl, add 1 tablespoon of salt and vinegar and knead well. Peel 2 onions and chop finely. Heat the lard in a pot. Sauté the onions in it. Add cabbage and braise briefly. Add apple juice. Season with salt and pepper. Put laurel and cloves in a spice sieve and add.
Peel 2 onions and chop finely. Heat the lard in a pot. Sauté the onions in it. Add cabbage and braise briefly. Add apple juice. Season with salt and pepper. Put laurel and cloves in a spice sieve and add. Covered cabbage and braise over medium heat for 50-60 minutes. After about 30 minutes stir in apple sauce. Mix flour and some water until smooth. Remove the roulades from the sauce. Stir in the flour. Boil up while stirring. Wash and finely chop the parsley. Arrange the roulades sprinkled with parsley in the sauce. Serve with red cabbage and boiled potatoes
After about 30 minutes stir in apple sauce. Mix flour and some water until smooth. Remove the roulades from the sauce. Stir in the flour. Boil up while stirring. Wash and finely chop the parsley. Arrange the roulades sprinkled with parsley in the sauce. Serve with red cabbage and boiled potatoes
With 6 people: