John Myers
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Beef Roulades with Red Cabbage (Natascha Ochsenknecht)
The perfect beef roulades with red cabbage (natascha ochsenknecht) recipe with a picture and simple step-by-step instructions.
Red cabbage
- 1 piece Fresh red cabbage
- 2 piece Tart apples
- 1 piece Onion
- 6 piece Cloves
- 1 pinch Sugar
- 1 pinch Cinammon
Rindsrouladen
- 8 disc Roulade meat
- 1 pinch Salt and pepper
- 1 pinch Sweet paprika powder
- 1 tbsp Lion mustard
- 1 piece Pickled cucumber
- 50 g Bacon
- 1 shot Oil
- 2 piece Onions
- 2 piece Bay leaves
- 1 shot Red wine
- 200 g Creme fraiche Cheese
- Remove the outer leaves from the red cabbage and cut out the stalk. Wash the cabbage, dab and cut very finely. Peel and cut two sour apples. Braise the whole thing with a little water.
- Sprinkle a peeled onion with dried cloves, add and season the red cabbage with sugar and cinnamon. Let cook for about 50 minutes.
- For the roulades, brush 2 slices of beef per person with lion mustard on one side, season with salt, pepper and sprinkle with paprika.
- Place a strip of the pickled cucumber and the white bacon on top of the flat roulade. Then roll the whole thing up and secure it with two skewers.
- Heat the oil in a saucepan and fry the roulade on all sides. Add hot water until covered. Peel two onions, cut into strips and add to the roulades with two bay leaves – let simmer for an hour.
- Finally, take the roulades out of the pot, remove the skewers and season the sauce with red wine, salt and créme fraíche.
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