John Myers
Contents
show
Ingredients
flesh
- 8 piece Roulade meat
- 1 piece Big onion
- Mustard
- Pepper, colored
- 2 piece Pork bacon raw smoked
- 1 bunch Soup vegetables
- 1 liter Beef broth
Red cabbage
- 1 head Red cabbage fresh small
- Lard
- 1 piece Chopped onion
- 5 piece Black peppercorns
- 3 piece Cloves
- 1 piece Belle de Boskoop Apples
- 2 tablespoon Sugar
- 2 tablespoon Red wine vinegar
- 250 g Red currant jam
- Salt
- 500 Milliliters Vegetable broth
Dumplings
- 16 Discs White bread toast
- 1 bunch Parsely
- 1 packet 8 herbs
- 1 piece Onion
- 4 piece Eggs
- 500 Milliliters Milk
- Salt, pepper, nutmeg
Instructions
A day before
- Finely slice the red cabbage.
- Steam the onion in the lard until translucent.
- Add the red cabbage and sweat with it.
- Pour the vegetable stock and simmer until soft.
- My mother always said: "A good red cabbage needs at least 7 ingredients." I added 3 more.
- Add salt, pepper, cloves, vinegar and sugar.
- When the cabbage is soft enough, fold in the jam and the apple cut into pieces.
- Put in a cold place. P. S. The red cabbage came from the supply, so only one picture.
With the roulades
- Rinse under water and pat dry.
- Lay out on the table, season with pepper.
- Spread the mustard on the meat slices.
- Divide the bacon into 8 pieces; Do the same with the onion.
- Place 1 piece of each on the meat slices.
- Roll up tightly and wrap with kitchen twine.
- Sear the leek, onion, carrots and celery in the pressure cooker. Take out of the pot.
- Fry the roulades vigorously in clarified butter. Add the vegetables and 1 liter of meat stock and close the pot.
- Bring to the boil and continue cooking over a low heat for 40 minutes. Then turn off the plate and let it boil down.
- Once you have opened the pot, inhaled the wonderful scent, take out the roulades and puree the sauce. No binder is necessary.
- Put the meat back in the pot and keep it warm over the low heat. Season again if necessary.
The dumpling as a bundt cake
- Toast half of the toast / white bread.
- Cut all the bread into small cubes and pour lukewarm milk over them. Let it steep for 20 minutes.
- In the meantime, sweat the onion. Mix with the bread and herbs after the resting time.
- Place the eggs on the toast and mix gently. If the dough is too thin, add a little flour.
- Season to taste with salt, pepper and nutmeg.
- Pieces of bread should still be visible. Put it in a mold lined with cling film and let it steep for 60 minutes in a water bath.
tip
- Put a plate in the water and place the mold on it. Please be careful not to let water get into the dough! Please cover up.
- Enjoy your meal
Nutrition
Serving: 100gCalories: 87kcalCarbohydrates: 16.8gProtein: 1.5gFat: 1.3g
