John Myers
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Ingredients
Sauerkraut roulades with cream sauce:
- 550 g 2 large roulades
- 250 g Beef meat / alternatively sausage meat or meat loaf
- 100 g 1 Onion
- 2 piece Garlic cloves
- 1 Red chilli pepper
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 tsp Sambal oelek
- 2 tbsp Sunflower oil
- 2 tbsp Medium hot mustard
- 6 tbsp Sunflower oil
- 750 ml Beef broth (3 teaspoons instant broth)
- 200 ml Cooking cream
- 1 big pinch Sugar
- 1 powerful splash Lemon juice
Red cabbage with apples:
- 450 g 1 pack of frozen red cabbage apples
Triplets:
- 450 g Potatoes (triplets) 16 pieces
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 4 tips of basil for garnish
Instructions
Sauerkraut roulades with cream sauce:
- Peel the onion, cut in half and cut into fine strips. Peel and finely dice the garlic cloves. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in a pan, fry the beef mince in it until crumbly and remove. Add the onion strips, garlic clove cubes and chilli pepper cubes and sauté / stir fry. Add the crumbly seared beef and sauerkraut (400 g). Season with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and sambal oelek (1 teaspoon). Mix everything well, stir the pan for about 5 - 6 minutes and remove the filling from the pan. Brush the roulades with 1 tablespoon of medium-hot mustard each, distribute the filling on top, roll up and tie with kitchen twine. Heat a pan with sunflower oil (6 tbsp), fry the roulades vigorously on all sides and deglaze with some of the beef stock (750 ml). Simmer everything for approx. 2 hours (simmer (let simmer. Pour in the beef stock from time to time). Remove the roulades, cut in half and keep warm in the oven at 50 ° C until serving. Pour the cooking cream (200 g) into the roasting liquid and add a little Season to taste with a big pinch of sugar and a strong splash of lemon juice.
Red cabbage with apples:
- : Defrost the red cabbage and heat.
Triplets:
- Peel the triplets (small, waxy potatoes). wash, cook in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes and drain.
Serve:
- Divide the half roulades on 4 plates and serve with cream sauce, apple, red cabbage and triplets, each garnished with a basil tip.
