Mini Bar with Savoy Cabbage and Dumpling

5 from 7 votes
Prep Time 5 hrs
Cook Time 4 hrs
Rest Time 12 hrs
Total Time 21 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 76 kcal

Ingredients
 

For the Schäuferle:

  • 5 Pc. Mini shopper
  • 1 Pc. Soup greens
  • 2 Pc. Garlic cloves
  • 1 tsp Caraway seed
  • 1 tsp Marjoram
  • 1 liter Meatsoup
  • 200 ml Strong beer
  • 1 tsp Salt
  • 2 Pc. Bay leaves
  • 1 liter Meatsoup

For the savoy cabbage:

  • 1000 g Savoy cabbage
  • Salt
  • 40 g Clarified butter
  • 30 g Flour
  • 0,5 tsp Finely chopped onions
  • 250 ml Water or broth

For the cooked dumplings:

  • 2 kg Potatoes
  • 2 Pc. Stale rolls
  • 40 g Butter
  • 200 g Flour
  • 4 Pc. Eggs
  • Salt
  • 1 pinch Grated nutmeg

For the roulades:

  • 5 Pc. Beef roulades
  • 5 tsp Dijon mustard
  • 10 Discs Bacon
  • 4 Pc. Pickles quartered lengthways
  • 3 Pc. Onions small
  • Salt pepper
  • Clarified butter
  • 250 g Celeriac, peeled and roughly diced
  • 250 g Onions, peeled and roughly diced
  • 250 g Carrots, peeled and roughly diced
  • 2 tbsp Tomato paste
  • 300 ml Red wine
  • 50 g Butter
  • 300 ml Red port wine
  • 3 Pc. Bay leaves
  • 4 Pc. Peeled garlic cloves

For the spice bag (for the red cabbage):

  • Spice sachets
  • 1 tsp Squeezed juniper berries
  • 0,5 Pc. Cinnamon stick
  • 3 Pc. Cloves
  • 1 tsp Black pepper
  • 1 Pc. Tea filter

For the red cabbage:

  • 1,2 kg Red cabbage
  • 30 g Sugar
  • 10 g Salt
  • 300 ml Red wine
  • 300 g Peeled onions
  • 1 Pc. Apple
  • 4 tbsp Goose fat
  • 100 ml Red wine
  • 2 tbsp Red wine vinegar
  • 2 tbsp Cranberry jam
  • Salt pepper

For the bread dumplings:

  • 500 g Stale rolls
  • 0,25 l Milk warm
  • 3 Pc. Eggs
  • Salt
  • Freshly grated nutmeg
  • 1 Pc. Onion
  • 1 bunch Parsley
  • 2 tbsp Butter

Instructions
 

Schäuferle:

  • Preheat the oven to 250 degrees.
  • Clean and wash the soup greens and cut into large cubes.
  • Now salt the Schäuferle and place in a flat roasting pan. Add the soup greens, bay leaves and a clove of garlic. Pour the hot broth over everything so that the soup greens are not completely covered.
  • After 10 minutes, reduce the temperature to 150 degrees and fry / stew the Schäuferle for about 2-3 hours.
  • Every 30-40 minutes, pour the gravy over the meat, making sure that the liquid does not evaporate too quickly.
  • Approx. 45 minutes before the end of the roasting time, pour beer over the beer, 15 minutes later again. The scab should detach itself from the bone.
  • At the end of the cooking time, wrap the Schäuferle in aluminum foil to keep it warm. Drain the stock and serve as a sauce.

Savoy:

  • Clean and wash the savoy cabbage, quarter and boil in a little salted water until soft. Then drain the savoy cabbage and turn it through the meat grinder.
  • Pick up some of the salt water. Make a stew from the fat and flour, add the onion and fill up with the vegetable water. Cook the savoy cabbage well.
  • Season to taste with nutmeg, cream or gravy.

Cooked dumplings:

  • Peel the potatoes and cook in salted water for 20 minutes. Drain the water and let the potatoes cool overnight.
  • Cut the rolls into slices and dice. Melt the butter in a pan and toast the cubes in it. Press or grate the potatoes through a potato press. Gradually add the flour and eggs and knead to form a dough. Season to taste with salt and nutmeg.
  • Form round dumplings with lightly floured hands, placing some of the toasted bread cubes in the middle. Let it steep in slightly simmering salted water for about 20 minutes. Take out of the saucepan with a slotted spoon, drain and serve.

Roulades:

  • Preheat the oven to 140 degrees top / bottom heat.
  • Place each beef roulade between two layers of cling film and plate evenly and carefully with a plating iron or a saucepan. Place the roulades on the work surface and brush each with a teaspoon of mustard.
  • Then season 2 bacon slices each, the quartered pickles, onion strips and salt and pepper.
  • Fold the sides of the roulades slightly inwards and roll up the meat tightly lengthways. Fix the end with a roulade needle.
  • Heat the butter lard in a large ovenproof casserole on medium heat. Put 8 tablespoons of flour on a plate and turn the roulades in it, knock off any excess flour. Fry the roulades all around until golden brown, then take them out of the roaster and set aside.
  • Evenly stir-fry the cut vegetables (celery, onions, carrots) in the roaster for about 8 minutes. Add the tomato paste and roast for 3 - 4 minutes while stirring. Deglaze the roasted vegetables with red wine and reduce by half.
  • Stir in the butter. Reduce the heat and stir in 3 tablespoons of flour. Deglaze with port wine. Add bay leaves and reduce again. Add 700 milliliters of water and dissolve the roast set while stirring.
  • Place the roulades and the garlic cloves in the roasting pan, place baking paper on the roulades and press down lightly. Put in the oven for about 2 hours on the second rail from the bottom.
  • Turn the roulades once after an hour.
  • After braising, remove the roulades from the sauce and strain them through a fine sieve. Put the sauce and meat back into the roaster and reduce to a creamy consistency for about 30 minutes at a low temperature.

Spice sachets:

  • Build a spice bag from the ingredients.

Red cabbage:

  • Wash the red cabbage the day before. If necessary, remove the dried-on outer leaves. Then quarter and cut away the stalk. Then cut across into very fine strips.
  • Put everything in a large bowl, season with sugar and salt and knead with your hands for 2 minutes. Add the red wine and mix in.
  • Cover and marinate the red cabbage overnight in the refrigerator.
  • On the following day, halve the peeled onions and cut into very fine strips. Quarter the apple and cut out the core. Cut the apple pieces into fine slices.
  • Heat the goose lard in a large saucepan. Steam the onions in it until translucent. Add the marinated red cabbage, the apple slices and the prepared spice sachet. Pour in the red wine and let it simmer covered for about 60 - 80 minutes over low heat. Stir occasionally.
  • Season the red cabbage with red wine vinegar, cranberry jam, salt and pepper and serve

Bread dumplings:

  • Cut the rolls into thin slices and dice. Pour the warm milk over the whole thing in a bowl. Add the eggs and season with salt and nutmeg.
  • 32 Finely chop the onion and parsley and melt the butter in a pan. Fry the onions in it, add the parsley and stir briefly. Pour everything over the roll batter and mix well.
  • Let the dough rest, covered, for 20 minutes. Bring plenty of salted water to the boil in a large saucepan. Shape the dough into round dumplings with wet hands. Put this in the salt water and let it steep for about 20 minutes at low heat. Take out of the saucepan with a slotted spoon, drain and serve.

Nutrition

Serving: 100gCalories: 76kcalCarbohydrates: 8gProtein: 1.7gFat: 3.5g

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