John Myers
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Roulades with Homemade Red Cabbage
The perfect roulades with homemade red cabbage recipe with a picture and simple step-by-step instructions.
Roulades:
- 6 Beef Roulade
- 200 ml Dijon mustard
- 6 Discs Raw ham
- 300 g Mustard pickle pickled
- 6 Pointed peppers
- Salt
- Pepper
- 1 liter Beef stock
- 3 Carrots
- 1 pole Leek
- 10 Tomatoes
- 60 g Capers
- Caramel
Red cabbage:
- 1 Fresh red cabbage
- 150 g Goose lard with greaves
- 300 ml Red wine
- 40 ml Balsamic vinegar
- 5 tbsp Crema di balsamic vinegar
- 5 Cloves
- 8 Juniper berries
- 6 Allspice grains
- 3 Bay leaves
- 4 tbsp Currant jelly
- 3 Garlic cloves
- 1 Onion
- Grated organic orange peel
- Salt
- Pepper
Material:
- Twine
For the roulades:
- First you dice pointed peppers – you can also use “normal” peppers, but pointed peppers have a more intense taste. Chop the mustard pickles too.
- Coat the wafer-thin beef roulades with Dijon mustard, the vinegar in it makes the meat tender. Salt and pepper the meat and top with ham, paprika and mustard pickles.
- Then roll up the roulades tightly with both hands. So that they do not open, it is now important to use the right lacing technique: double one end of the thread and knot it so that an eyelet is created. Place this end of the thread around one side of the roulade, put the thread through this eyelet and pull it tight. Then wrap the string tightly around the roulade and place the end under the string and knot it tightly.
- Heat sunflower oil in a saucepan – the roulades should not be too tight so that they do not stick together. Fry evenly on all sides.
- Then deglaze the roast set with the stock – and pour in enough until the roulades are completely covered with liquid. Let the lid stew for 3 hours.
For the red cabbage:
Sauce:
- For the homemade red cabbage, cut off the stalk, halve the head and cut into fine strips.
- Chop the onions and garlic and sweat them in crackling lard – then add the red cabbage.
- Deglaze the whole thing with red wine – it will be completely overcooked in the end.
- Add the spices – such as juniper berries and bay leaves and sugar – and stir in the balsamic vinegar and the thick crema di balsamico.
- As an insider tip: currant jelly, which gives it a fruity sweetness, and rub the peel of an organic orange and add it.
- Put the lid on and simmer for 40 minutes.
- For the sauce, roughly cut the leek, tomatoes and carrots and place the potatoes on top. The vegetables go into the roulade stock and cook for 15 minutes.
- Then take out the roulades and puree the vegetables until smooth. For the beautiful brown color, add a dash of caramel to the sauce. Then put the roulades back into the sauce and – if you like – add capers.
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