Roulades in Burgundy sauce

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Clean and wash the leek and cut into thin rings. Peel and cut the onion into eighths. Peel and chop shallots. Sprinkle roulades with coloured pepper, spread with mustard and cover each with 1 slice of bacon.

2. 2

   Place leek and 2 onion slices on top, roll up and pin with a wooden skewer. Finely dice remaining bacon. Fry in hot clarified butter and take out. Fry the roulades in hot bacon fat all around.

3. 3

   Add the bay leaf, 2 stalks of thyme, parsley and add red wine and 300 ml water. Cover and stew for about 11/2 hours. Knead 20 g butter with the flour to a dumpling. Clean and quarter the savoy cabbage and remove the stalk.

4. 4

   Cut the savoy cabbage quarters into strips. Melt 20 g butter, add lemon juice, cover the cabbage and stew it for about 20 minutes. Remove the roulades from the stock, cover and keep warm. Pour meat stock through a sieve, bring to the boil again and stir in the flour butter.

5. 5

   Simmer for 5 minutes while stirring. Dice remaining cold butter and melt in the sauce. Add bacon cubes and season with pepper. Season savoy cabbage with salt and pepper. Arrange roulades with savoy cabbage, sauce and remaining thyme.

6. 6

   Boiled potatoes taste good with it.

Nutrition Facts

KCAL
600 kcal

CARBS
16 g

FATS
38 g

PROTEINS
42 g