John Myers
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Red Cabbage Roulades
The perfect red cabbage roulades recipe with a picture and simple step-by-step instructions.
FILLING:
- 250 g Mixed minced meat
- 1 half a tablespoon Streaky bacon
- 1 Diced onion
- 1 Egg
- 1 quarter teaspoon Seasoned pepper
- 2 tablespoon Breadcrumbs
- 1 half a teaspoon Salt
- 1 quarter teaspoon Chilli flakes
ALSO:
- 30 g Goose fat
- 50 g Ham cubes
- 1 Diced onion
- 4 bruised Juniper berries
- 150 ml Red wine
- 100 ml Broth
- 1 tablespoon Tomato paste
- Salt and pepper
- Mixed cornstarch
- Preparation 1: Remove the leaves from the red cabbage and cut the thick central rib a little flat. Mix a minced dough from the specified ingredients and divide into four parts. Stir the broth with the tomato paste until smooth.
- Preparation 2: Place two cabbage leaves on top of each other and wrap the minced meat in them. For inexperienced hands, I recommend holding the roulades together with cotton thread.
- Fry the ham cubes in the goose fat, then fish out the browned cubes and set aside. In the remaining pan fat, fry the roulades all around until golden brown, browning the onions and adding the juniper berries.
- Deglaze with red wine, pour in the tomato paste broth, season with salt and pepper and cook covered over a mild heat for about 40 minutes.
- Lift the roulades out of the stock and keep them warm. Bring the ham cubes set aside to the boil briefly in the stock, season with salt and pepper and, if necessary, thicken slightly with mixed cornstarch.
- Serve the roulades with the sauce. Mashed potatoes go well with it.
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