Sauerbraten-Rouladen with red cabbage

Name: Sauerbraten-Rouladen with red cabbage
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 5
Ingredients: 1 collar Soup Greens; 4 Onions; 200 ml Fruit vinegar; 400 ml dry red wine; 2 Bay leaves; 0?$? Juniper berries; 1 TEASPOON Peppercorns; 6 (approx. 750 g) Rolls of beef; 400 g Pork sausage; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 big apple; 1 TABLESPOON Butter; 2 (720 ml each) Glasses of red cabbage; 80 g Breakfast cake; 1 large freezer bag; 7-10 Tbsp wooden skewers

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 5

1 collar Soup Greens
4 Onions
200 ml Fruit vinegar
400 ml dry red wine
2 Bay leaves
0?$? Juniper berries
1 TEASPOON Peppercorns
6 (approx. 750 g) Rolls of beef
400 g Pork sausage
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 big apple
1 TABLESPOON Butter
2 (720 ml each) Glasses of red cabbage
80 g Breakfast cake
1 large freezer bag
7-10 Tbsp wooden skewers

Directions

1
Clean or peel, wash and chop the soup greens. For the meat marinade peel and chop 1 onion. Bring vinegar, wine, 600 ml water, soup greens, onion, bay leaf, juniper and peppercorns to the boil and allow to cool.
2
Dab meat dry and place in a freezer bag. Pour in cooled marinade. Close the bag well. Marinate overnight in the refrigerator.
3
Remove meat from the marinade and pat dry. Pour the marinade through a sieve and collect the stock. Peel the rest of the onions, dice 1. Knead the mince and diced onions. Season roulades with salt and pepper.
4
Spread the mince on the roulades, roll up the meat and pin it with wooden skewers.
5
Heat the oil in a frying pan. Fry the roulades in it thoroughly all around, take them out. Fry the marinated vegetables in the frying fat. Deglaze with the marinade. Bring to the boil, add the roulades and braise covered for approx. 1 1⁄2-1 3⁄4 hours.
6
Dice the rest of the onions. Peel, quarter, core and dice the apple. Heat butter. Sauté onions in it. Add red cabbage and apple, bring to the boil, cover and stew at low heat for 20-30 minutes.
7
Finely dice the breakfast cake. Remove the roulades and keep them warm. Pour the roast stock through a sieve into a pot. Add cake, bring to the boil and simmer for about 5 minutes. Season sauce with salt and pepper.
8
Arrange roulades with sauce and red cabbage. Served with potato dumplings.