John Myers
Potato and Mushroom Roulade with Red Cabbage
The perfect potato and mushroom roulade with red cabbage recipe with a picture and simple step-by-step instructions.
- 750 g Potatoes mainly waxy
- 500 g Chopped half / half
- 2 Pc. Egg
- 200 g Potato flour
- 1 Pc. Onion
- 500 g Mushrooms
- 150 g Smoked belly
- 450 g Red cabbage without apple in a glass
- Butter, salt, pepper, nutmeg
- Parsley, basil
- Peel and chop the potatoes – cook in salted water until they are soft. Drain. In the meantime, cut the mushrooms into small slices or pieces, dice the onions and belly and sauté in butter / margarine. Fry the chopped half & half in a pan. Drain the fat. ! (keep) press potatoes with the press. Add 1-2 eggs (potato flour * corresponds to -1/4 the amount of potatoes) and nutmeg and process into a fine dough. Roll out in a square shape approx. 5 -8 mm thick.! Spread the mushrooms (cut into small pieces) with onions, bacon and fried minced meat on the dough, coarsely chop the parsley – sprinkle on top and roll up all of the roulade. Close the end of the roulade tightly and smear the whole thing with oil. Grease the appropriate form and add the roulade. Bake in the open at 180 ° C – approx. 40 – 45 min. 2 -3 times with grease. In the meantime, put the red cabbage in a saucepan and let it simmer for 10-15 minutes (stir). Add the partially roasted sausage belly with onions and stir-fry for another 5 -8 minutes, stirring occasionally. Cool the roulade slightly and cut into 3–4 cm slices. Set up nicely on a plate (max. 2 slices per plate) and bite the frying fat. Chop the basil and sprinkle on top, spread the red cabbage on the side. Potato paste is prepared in the same way as for Polish dumplings. !!
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