Beef roulades with savoy cabbage and bacon filling in a fruity cream sauce and wild cranberries

Ingredients for 6 servings:

• 6 large savoy cabbage leaves
• 6 beef roulade(s) each approx. 200 g
• Salt and pepper, black, from the mill
• 3 tbsp mustard, medium hot or hot
• 1 tsp caraway seeds, whole
• 100 g sliced ​​bacon
• 2 onions
• 2 garlic cloves
• Vegetable cream (e.g. Rama Culinesse) for frying
• 200 ml orange juice, preferably freshly squeezed
• 600 ml beef broth
• 200 g wild cranberries from the jar
• 3 juniper berries
• 3 cloves
• 1 large bay leaf
• 1 cinnamon stick(s)
• 200 g cream or 200 ml Cremefine for cooking
• 1 tbsp butter
• n. B. sugar, about 2 tbsp
• 100 g wild cranberries from the jar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 45 minutes

Rinse the savoy cabbage leaves, shake dry, and cook in plenty of boiling salted water for about 3 to 4 minutes. Then remove the leaves, refresh them in ice water, and pat dry. Rinse the beef roulades and pat dry. Place the roulades on a work surface, season with salt and pepper, and spread with the mustard. Cut the stalks out of the savoy cabbage leaves. Cut the savoy cabbage leaves to the size of the beef roulades and arrange them on the beef roulades. Briefly crush the caraway seeds in a mortar and pestle and sprinkle over the savoy cabbage leaves. Then place the bacon slices on top. Roll up the beef roulades and secure with wooden skewers. Preheat the oven to 180°C (top/bottom heat) or 160°C (fan oven). Peel and finely dice the onions and garlic cloves. Heat the Culinesse sauce in an ovenproof roasting pan and sear the beef roulades on all sides. Remove the meat, then sauté the diced onions and garlic in the hot frying fat and deglaze with the orange juice. Pour in the beef broth and bring to a boil. Add the wild cranberries, juniper berries, cloves, bay leaf, and cinnamon stick to the sauce. Add the beef roulades, cover, and braise in the preheated oven for about one and a half hours. Remove the roasting pan from the oven. Remove the beef roulades and keep warm in the switched-off oven. Strain the sauce through a fine sieve into a large saucepan. Add the cream or crème fraîche to a boil and simmer over low heat for about 30 minutes. Then add the beef roulades and keep warm. Melt the butter in a non-stick pan, then add the sugar and let it caramelize slightly. Add the wild cranberries and cook for about 2 to 3 minutes. Serve the beef roulades sprinkled with cranberries on plates with the sauce. Serve with parsley potatoes, potato dumplings, or tagliatelle pasta.