John Myers
Roulades with Red Cabbage, Sauce and Potato Dumplings
The perfect roulades with red cabbage, sauce and potato dumplings recipe with a picture and simple step-by-step instructions.
Roulades:
- 4 Roulades approx. 900 g
- 8 Slices of pork belly approx. 100 g
- 4 Cucumbers approx. 200 g
- 8 Onions 700 g
- 8 Strong pinches of salt
- 4 Strong pinches of pepper
- 4 tsp Mustard medium hot
- 4 Twisted threads approx. 50 cm long
- 50 g Flour
- 0,5 Cup Peanut oil
- 800 ml Beef bouillon (4 teaspoons instant)
- 2 tsp Sweet paprika
- 0,5 tsp Hot pepper
- 1 tsp Salt
- 0,5 tsp Pepper
Sauce:
- 0,5 Cooking cream (100 g)
- 2 tbsp Sour cream
- 2 Strong pinches of coarse sea salt from the mill
- 2 Strong pinches of colored pepper from the mill
Red cabbage with wild cranberries: (For 6 people / See my recipe: *) Red cabbage
- 1 Medium-Sized red cabbage approx. 1.7 kg
- 1 piece Ginger approx. 20 g
- 10 Juniper berries
- 1 Bay leaf
- 10 tbsp Red wine vinegar
- 1 tsp Salt
- 0,5 tsp Pepper
- 2 Red onions approx. 100 g
- 2 tbsp Butter
- 2 tbsp Sugar
- 400 ml Vegetable broth (2 teaspoons instant)
- 1 Glass Wild lingonberries 400 g (here: From Aldi Nord)
- 1 tbsp Sugar
- 1 tbsp Red wine vinegar
- 2 Strong pinches of salt
- 1 Strong pinch of pepper
- Parsley for garnish
Potato dumplings: For 4 people
- 1 pack Sunday dumplings TK / 6oo g (Here: From Aldi Nord)
- 1 tsp Salt
Roulades:
- Peel the onions, dice 4 pieces and roughly cut 4 pieces for the sauce. Cut the cucumber lengthways into slices. Spread the roulades on kitchen boards, brush with mustard (1 teaspoon each) and season with salt (2 big pinches each) and pepper (2 big pinches each). Cover with diced onions, cucumber slices and pork belly, roll up, tie with twine and roll in flour. In a large pan with peanut oil (½ cup), fry on all sides until golden-brown. Add the coarsely chopped onions and deglaze / pour over the beef stock (400 ml). Let everything simmer / boil for approx. 2 hours with the lid closed. Turn the roulades over and over and pour in the rest of the beef bouillon.
Sauce: For 4 people
- Remove the roulades and keep them warm in the oven at 50 ° C. Season the onion gravy with cooking cream (100 g / ½ pack), sour cream (2 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Put the roulades back into the sauce.
Red cabbage with wild cranberries: (For 6 people / See my recipe: *) Red cabbage
- Remove the outer leaves of red cabbage, quarter, cut out the stalk and cut into fine strips. Peel and finely dice the ginger. Put all ingredients (sliced red cabbage, finely diced ginger, 10 juniper berries, 1 bay leaf, 10 tablespoons red wine vinegar, 1 teaspoon salt and ½ teaspoon pepper) in a bowl, mix well / knead and leave to stand overnight. The next day, peel and dice the red onions and sauté in a large saucepan with butter (2 tbsp). Sprinkle sugar (2 tbsp) over it and let it caramelize a little. Mix in half a glass of wild lingonberries and fry briefly. Add the cut / prepared red cabbage, fry briefly, deglaze / pour in the vegetable stock (400 ml) and simmer / cook for 1.25 hours with the lid closed. Finally, mix in the remaining wild lingonberries and season with sugar (1 tbsp), red wine vinegar (1 tbsp), salt (2 big pinches) and pepper (1 big pinch). Garnish with parsley to serve.
Potato dumplings: For 4 people
- Put the frozen potato dumplings in boiling salted water (1 teaspoon) and simmer / cook over a low flame for about 35 minutes. When the dumplings come up and turn, they’re done. Take out with a ladle and place on a plate with the center plate turned upside down so that the liquid can drain off easily.
Serve:
- Serve roulade with red cabbage, garnished with parsley, sauce and potato dumpling.
*) Rotkohl
- Red cabbage with wild cranberries
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