Veal roulade on red cabbage salad

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Tap the meat thinner between 2 layers of foil. Season meat with salt and pepper, then spread 1 tablespoon of ricotta on each. Cover with Parma ham and roll up tightly from the short side.

2. 2

   Clean and wash the red cabbage, cut out the stalk. Halve the cabbage again and cut or slice into thin strips. Put red cabbage, 1/4 teaspoon salt and stevia in a bowl, knead briefly and leave to stand for about 1 hour.

3. 3

   Heat 2 tablespoons of oil in a frying pan. Brown the meat in it all around. Stir in tomato paste and deglaze with broth. Stew roulades covered for about 1 1/2 hour.

4. 4

   Mix vinegar and 2 tablespoons of oil and add to the red cabbage. Roast the nuts in a pan. Take out, let cool and chop coarsely. Add nuts to the salad. Season salad with salt, pepper and possibly stevia.

5. 5

   Wash the chives, shake dry and cut the stalks into small rolls. Add the rolls to the red cabbage salad.

6. 6

   Remove meat from the sauce and keep warm. Season the sauce with salt, pepper and cumin. Arrange meat and red cabbage on plates and drizzle with the sauce.

Nutrition Facts

KCAL
490 kcal

CARBS
8 g

FATS
29 g

PROTEINS
41 g