John Myers
Contents
show
Roulades XXL with Cream Sauce, Apple Red Cabbage and Bavarian Bread Dumplings
The perfect roulades xxl with cream sauce, apple red cabbage and bavarian bread dumplings recipe with a picture and simple step-by-step instructions.
Roulades XXL with cream sauce:
- 620 g 2 Rouladen à 310 g
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 2 tbsp Medium hot mustard
- 180 g 1 große Zwiebel
- 75 g Black Forest ham
- 100 g 2 Gewürzgurken
- 0,5 Cup Sunflower oil
- 120 g 1 Stück Sellerie / geputzt
- 100 g 1 Möhre / geschält
- 140 g 1 Stück Porree / geputzt
- 130 1 Zwiebel / geschält
- Blackfield ham rind
- 500 ml Red wine
- 500 ml Beef broth (2 teaspoons instant broth)
- 100 ml Cooking cream
Red cabbage with apples:
- 450 g 1 Packung Apfel Rotkohl TK
Bavarian bread dumplings:
- 4 piece Yesterday’S rolls
- 200 ml Milk
- 75 g 1 Zwiebel
- 1 tbsp Butter
- 1 Ei
- 2 tbsp Sliced parsley
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 3 big pinches Freshly grated nutmeg
- 2 tsp Salt
Roulades XXL with cream sauce:
- Peel and dice a large onion. Black Forest ham generously remove the rind and cut approx. 75 g into fine slices. Cut the pickled cucumber lengthways into slices. Season the roulades vigorously with coarse sea salt from the mill and colored pepper from the mill. Brush with medium-hot mustard (1 tablespoon each), top with slices of Black Forest ham and pickled cucumber slices. Roll up and wrap with kitchen twine and fix with toothpicks if necessary. Clean / wash the vegetables (celery, carrot, leek and onion) and cut into small pieces. Heat sunflower oil (½ cup) in a roasting pot, fry the roulades vigorously on all sides, add the rind of the Black Forest ham and the cut vegetables and fry everything briefly. Deglaze / pour in red wine (500 ml) and beef broth (500 ml) and cook in the preheated oven with lid for approx. 2.5 hours at 175 ° C. Remove the roulades, cut in half and keep warm. Remove the rind, transfer the vegetables with the gravy into a small saucepan and puree them finely with the hand blender. Finally stir in the cooking cream (100 ml).
Red cabbage with apples:
- Thaw red cabbage apples in good time and slowly warm / heat up in a small saucepan while stirring several times.
Bavarian bread dumplings:
- Cut yesterday’s 4 rolls into thin slices. Heat the milk (200 ml), pour it over the sliced rolls, squeeze them and let them steep / soak for a few minutes. Peel and dice the onion, fry in butter and let cool down a little. Add the onion cubes, 1 egg, 2 tbsp chopped parsley, 3 big pinches of coarse sea salt from the mill, 3 big pinches of colored pepper from the mill and 3 big pinches of freshly grated nutmeg and knead everything by hand to form a smooth dumpling dough. If necessary, add / mix in / knead in breadcrumbs. The consistency of the dough should not be too soft. Form dumplings (here 8 pieces) with moistened hands and let them steep / cook in plenty of salted water (2 teaspoons of salt) for about 15 minutes. The water must not boil! As soon as the dumplings are done, they rise and turn. Take out the dumplings and place them on a plate with an upside-down saucer. This allows the liquid to drain off easily.
Serve:
- Serve half a roulade with sauce, apple red cabbage and two Bavarian bread dumplings.
Facebook Comments