Beef roulades with savoy cabbage and bacon filling

Ingredients for 6 servings:

• 6 beef roulade(s)
• 6 savoy cabbage leaves
• 6 slices of bacon
• e.g. salt and pepper
• n. B. coriander, groundörsert
• Fennel seeds, ground
• some mustard
• 1 large onion(s), finely diced
• 2 cloves garlic, finely chopped
• 200 ml red wine
• 1 tsp honey
• 1 orange(s), all the juice and some zest
• 400 ml beef stock
• 2 bay leaves
• 3 carnations
• 3 juniper berries
• 150 g jam (cranberry jam), chunky
• e.g. salt and pepper
• chili flakes
• 200 ml cream
• some sauce thickener
• some clarified butter, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

in a fruity sauce with cranberries

Wash the roulades, pat dry, sprinkle with pepper and salt, and spread a thin layer of mustard. If you like, add some ground coriander and fennel to the roulades. Blanch the washed savoy cabbage leaves in plenty of salted water for about 4 minutes. Then drain, refresh, and cut out the stalks. Place a savoy cabbage leaf on each roulade. Then place a slice of bacon on each savoy cabbage leaf. Roll up the roulades and secure the ends with roulade skewers. Fry the roulades in an ovenproof roasting pan in the clarified butter until lightly browned. Then remove and set aside. Sauté the onions and garlic in the roulade fat until translucent, deglaze with red wine, add 1 teaspoon of honey, and reduce slightly until the red wine has largely evaporated. Then add the orange juice, zest, cranberry jam, beef stock, and spices, stir well, and return the roulades to the pan. Cook in a covered roasting pan at 175°C in a preheated oven for about 90 minutes. Remove the roulades and keep warm. Strain the stock into a saucepan and bring to a boil. Reduce for about 15 minutes, then add the cream and season to taste. If the sauce is too thin, you can thicken it with a little sauce thickener. Return the roulades to the sauce and serve. Spätzle, potatoes, or dumplings go well with this.