Swallow's nests with tender pointed cabbage

Name: Swallow's nests with tender pointed cabbage
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 6 Eggs (size S); 6 (175 g each) Rolls of beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS medium hot mustard; 6 discs streaky smoked bacon; 2 TABLESPOONS Oil; 2 Onions; 1 TABLESPOON Tomato paste; 800 g Potatoes; 1 collar Carrots; 1 (approx. 750 g) Head pointed cabbage; 50 g Butter; 1 TABLESPOON Flour; 1 collar Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

6 Eggs (size S)
6 (175 g each) Rolls of beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS medium hot mustard
6 discs streaky smoked bacon
2 TABLESPOONS Oil
2 Onions
1 TABLESPOON Tomato paste
800 g Potatoes
1 collar Carrots
1 (approx. 750 g) Head pointed cabbage
50 g Butter
1 TABLESPOON Flour
1 collar Parsley
7-10 Tbsp wooden skewers

Directions

1
Boil the eggs for about 8 minutes until they are waxy, rinse and peel them. Season roulades with salt and pepper and coat with mustard. Cover each roulade with 1 slice of bacon. Spread the eggs on top and roll them up. Pin them with wooden skewers. Heat oil in a roaster. Fry the roulades well all around. Peel 1 onion and chop roughly.
2
Add to the roulades with the tomato paste. Deglaze with 3/4 litre water, bring to the boil and cook for at least 1 hour. Wash the potatoes and cook covered with water for about 20 minutes. Drain potatoes, quench and cut into thick slices. Peel carrots, leaving some green. Cook in boiling salted water for about 12 minutes. Clean, wash and cut the pointed cabbage into pieces. Peel 1 onion and cut into fine cubes. Heat 20 g butter. Fry onion and cabbage in it, season with salt and pepper. Add 5 tablespoons of water and steam for another 5 minutes. Remove roulades from the sauce and keep warm. Stir flour with a little water until smooth and thicken the sauce with it, bring to the boil again. Season to taste with salt and pepper. Wash the parsley and chop it, except for something to garnish. Melt 30 g butter.
3
Heat 20 g butter. Fry onion and cabbage in it, season with salt and pepper. Add 5 tablespoons of water and steam for another 5 minutes. Remove roulades from the sauce and keep warm. Stir flour with a little water until smooth and thicken the sauce with it, bring to the boil again. Season to taste with salt and pepper. Wash the parsley and chop it, except for something to garnish. Melt 30 g butter. Warm the potatoes in it. Season with salt and pepper. Add the parsley, except for a little bit for sprinkling. Halve the swallows' nests. Arrange on a plate with some sauce and the vegetables. Sprinkle the vegetables with the remaining chopped parsley. Garnish with parsley. Add remaining sauce and potatoes
4
Warm the potatoes in it. Season with salt and pepper. Add the parsley, except for a little bit for sprinkling. Halve the swallows' nests. Arrange on a plate with some sauce and the vegetables. Sprinkle the vegetables with the remaining chopped parsley. Garnish with parsley. Add remaining sauce and potatoes