John Myers
Roulade with Potatoes and Red Cabbage
The perfect roulade with potatoes and red cabbage recipe with a picture and simple step-by-step instructions.
- 2 x Beef roulade meat
- 2 tsp. Mustard medium hot
- Salt pepper parika
- 3 kl. Potatoes
- 1 half Onion
- 1 great. Slice of cooked ham or salmon ham
- 1 tbsp Tomato paste
- 1 L Water
- 6 average Potatoes
- 1 kl. Head of red cabbage
- Vinegar, sugar, salt
- 1 tbsp Butter
- 200 ml Water
- Peel and dice the onion. Chop the ham into small cubes. Season the roulade meat with salt pepper Parika, spread the mustard on it, spread the onion and ham on top (if I don’t have any ham, I’ll take a slice of bacon each) Roll the roulades together and fry them in the heated fat in addition and with sweat. Fill up with 1 liter of water and simmer gently for about 1 1/2 hours.
- Peel the 3 small potatoes and add them finely chopped to the roulades and braise with soft.
- Cut the red cabbage into small pieces, put in a saucepan with 200ml water, 1 teaspoon salt, 2 tablespoons sugar, 1 large splash of vinegar (spirit vinegar) and 1 tablespoon butter and cook gently. Finally, season again to taste – I like it slightly sweet and sour.
- Peel the 6 medium potatoes and cook in salted water.
- Before serving, puree the sauce of the roulades with the hand blender so that the chopped potatoes that were cooked in the sauce form a compound with the sauce (so you don’t have to bind the sauce with flour or starch)
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