Wash the sage and shake dry. Pluck off leaves and chop. Mix with cream cheese. Season with a little salt and pepper. Drain the peppers and cut them into long strips.
Dab the roulades dry. Season with salt and pepper and spread with cream cheese. Place 1 slice of ham on each. Spread strips of paprika on each short side. From there roll up the roulades as tightly as possible and tie them up with kitchen string.
Peel or clean, wash and chop the carrots and celery. Peel and chop onion and garlic. Heat the oil in a frying pan. Fry the roulades in it for about 10 minutes and take them out.
Fry the carrots, celery, onion and garlic in hot frying fat for about 5 minutes. After about 3 minutes stir in tomato paste and fry.
Pour on the wine and tomatoes, add bay leaf and allspice. Bring everything to the boil and put the roulades back into the roaster. Cover and stew for about 1 1/2 hours. Macaroni tastes good with it.