Onions peel and roughly chop. For the filling, wash the chervil and parsley, shake dry, remove leaves except for some chervil for garnishing, pluck from the stems and chop finely. Mix cheese, herbs, except for some parsley and breadcrumbs. Wash the meat, dab dry and season with salt and pepper. Spread the fresh cheese mixture on the inside of the roulade. Roll up roast and tie with kitchen string
Heat the oil in a frying pan. Fry the meat thoroughly all around. Add the onions. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour
For the salad, mix yoghurt, salad cream, mustard, 4 tbsp. apple juice and the remaining parsley. Season to taste with salt, pepper and vinegar. Chop the cranberries. Peel, wash and roughly grate the carrots. Clean, wash and cut the Chinese cabbage into strips. Mix the salad ingredients, except the sauce
For the glaze, mix 2 tbsp. apple juice, lemon juice and maple syrup. Coat the roast with this mixture about 15 minutes before the end of the frying time. Take the finished roast out of the roaster and keep it warm. Pour stock into the roaster and loosen the roasting set. Pour the mixture through a sieve into a pot. Stir starch and 2 tbsp. apple juice until smooth. Bring sauce to the boil and thicken with the starch. Season sauce with salt, pepper and sugar. Arrange salad, roast and sauce and garnish with chervil