Piquant roulades with pointed cabbage
easy
75 mins
75 mins
Ingredients
- 1 glass (370 ml) Pickles with honey or mustard
- 8-10 very thin beef roulades
- 7-10 Tbsp (à 100 g; from hip or beefsteak)
- 7-10 Tbsp salt, black pepper, nutmeg
- 6 Tl medium hot mustard
- 8-10 discs Bacon
- 7-10 Tbsp possibly a little + 2-3 tablespoons flour
- 4 medium-sized onions
- 2-3 TABLESPOONS oil, 1-2 tablespoons tomato paste
- 1/4 l Red wine (substitute broth)
- 1-2 TEASPOONS clear broth (instant)
- 1 Bay leaf
- 1 (approx. 800 g) Head pointed cabbage
- 1-2 TABLESPOONS butter/margarine
- 7-10 Tbsp wooden skewers
Directions
- 1
Drain the cucumbers and cut them into thick sticks. Dab roulades dry and flatten them a little. Season with salt and pepper. Spread with 1/2 tsp. mustard on each. Place 1 bacon slice and 1-2 cucumber sticks on each. Roll up the roulades firmly and pin them with wooden skewers. Turn the roulades in a little flour
- 2
Onions peel and quarter. Heat the oil. Fry the roulades in it all around. Fry the onions briefly. Stir in tomato paste and sauté briefly. Deglaze with 1/4 l water and wine. Bring to the boil, stir in stock. Add laurel. Stew everything for about 45 minutes
- 3
Clean and wash the cabbage and remove the stalk. Cut the cabbage into strips. Heat the fat. Sauté cabbage in it while turning. Add 2-3 tablespoons of water, cover and stew for about 5 minutes. Season with salt, pepper and nutmeg
- 4
Take the rolls out of the stock. Mix the flour with some water and stir into the stock. Bring to the boil and season to taste with salt and pepper. Dice the remaining cucumbers and sprinkle over them. Arrange roulades with sauce and cabbage. Serve with boiled potatoes
Nutrition Facts
530 kcal
19 g
22 g
52 g
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