Red Roulades

Preparation:

1. Bring water to a boil in a large saucepan and place the cabbage in it. Let simmer for about 10 minutes. Take out and let cool down a bit.
2. 8 Separate sheets (4 sheets were enough for me, they were very large).
3. Grate the lemon. Peel the onions and cut into small cubes.
4. Clean the mushrooms and cut them into small pieces.
5. Dice the breakfast bacon.
6. Heat the butter in a pan and leave the bacon in it.
7. Then add the onions and mushrooms and sauté.
8. Remove from heat and let cool down.
9. Knead the minced meat with the egg, breadcrumbs, the cooled bacon, onion and mushroom mixture and the lemon zest. Season with salt and pepper.
10. Now distribute the mixture on the red cabbage leaves and tie together to make a roulade either with roulade rings (like mine) or cooking twine.
11. Heat the clarified butter in a pan and fry the roulades on all sides.
12. Preheat the oven to 200 ° C.
13. Place the fried roulades in the Tupper-Ultra.
14. Deglaze the roast set in the pan with the red wine and pour over the roulades.
15. Add the meat stock and put the lid on.
16. Now cook in the oven at 200 ° C for 1 hour.
17. In the meantime, mix the sour cream with the cornstarch.
18. After an hour, take the roulades out of the oven and keep them warm at 50 ° C.
19. Add the sour cream / cornstarch mixture to the sauce and stir well.
20. Instead of, as seen in my opening pictures, I have omitted wine vinegar and sugar and used red currant jelly instead. It’s much tastier.
21. There are boiled potatoes with it. Other side dishes only annoy here. But that’s just my opinion.
22. Drink the same wine with it as for cooking (it is a very good one). Then I’ll say: “Cheers and bon appetit.”