John Myers
Contents
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Ingredients
Red cabbage
- 1 Fresh red cabbage
- 2 Tart apples
- 1 Onion
- 6 Cloves
- 1 pinch Sugar
- 1 pinch Cinammon
Rindsrouladen
- 8 slice Roulade meat
- 1 pinch Salt and pepper
- 1 pinch Sweet paprika powder
- 1 tbsp Lion mustard
- 1 Pickled cucumber
- 50 g Bacon
- 1 shot Oil
- 2 Onions
- 2 Bay leaves
- 1 shot Red wine
- 200 g Creme fraiche Cheese
Instructions
- 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.
Nutrition
Serving: 100gCalories: 217kcalCarbohydrates: 3.2gProtein: 11.2gFat: 17.7g
