Beef roulades with mashed potatoes and creamed savoy cabbage

Ingredients for 4 servings:

• 4 large beef roulades
• Mustard
• 2 onions
• 3 slice(s) ham, raw smoked beef ham
• 4 small pickled gherkins or pickled cucumbers
• 4 Pepper, 3-5 cm long green, pickled
• salt and pepper
• Potato flour, to thicken the sauce
• Lard, goose fat or olive oil for frying
• 2 kg potatoes
• ½ tsp caraway seeds
• Water
• Nutmeg, freshly grated
• Sea salt, according to taste
• lots of butter
• Milk + cream only to a limited extent
• 1,000 g savoy cabbage, ready to cook
• 2 tbsp fat, goose fat or goose fat
• 1 onion(s)
• 150 g lean bacon
• 200 ml sweet cream
• herbal salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free

Wash the roulades, dry them, spread them with mustard, pepper them on top, then add the raw ham. Place 1/4 onion, cucumber and chili peppers together, roll the meat together, wrap it with twine, and sear them well on all sides in hot fat. Finally, add a quartered onion and sear them. Place all the roulades and onion in a shallow pressure cooker with a little water and the meat juices. Cover and when the second ring appears, simmer for another 12 minutes. Bring the cooking and meat juices to a boil. Mix 1/4 tsp of potato flour with cold water in a coffee mug, then stir into the boiling meat juices. Be careful, it thickens quite a bit; I usually only need a quarter of a cup. Season with pepper and salt. In the meantime, wash the potatoes and boil them with caraway seeds. If using electricity, only fill them halfway, if using gas, cover with water. When cooked, drain, rinse with cold water, peel, mash, add salt, nutmeg and butter, mix until the whole thing is a creamy mass, (if necessary you can add milk or sweet cream). Heat the goose fat/lard, sauté the finely chopped onion, add the finely chopped savoy cabbage, plenty of grated nutmeg, 100-200g lean bacon or raw ham, preferably beef, chop in a meat grinder and add to the savoy cabbage. Add a little water and sauté until soft or crunchy, according to your taste. Then remove from the heat, add the sweet cream, mix in and season with nutmeg and herb salt.