Swallow's nests with tender vegetables

Ingredients for 6 servings:

• 6 eggs
• 2 m.-sized onion(s)
• 6 beef roulades
• Salt and pepper, white
• 2 tbsp mustard, medium hot
• 6 slices of breakfast bacon
• 2 tbsp oil
• 1 tbsp tomato paste
• 800 g potatoes
• 1 bunch of carrots
• 1 m.-large pointed cabbage
• 4 tbsp butter
• 1 tbsp flour
• some parsley

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

goes well with Easter

Boil eggs for about 6 minutes until soft-boiled, then rinse and peel. Peel and dice 1 onion, season the roulades with salt and pepper, and spread with mustard. Cover with bacon. Arrange the eggs on top. Roll up and secure with skewers. Heat oil in a roasting pan. Brown roulades well on all sides. Add diced onion and tomato paste, and sweat. Deglaze with 3/4 l water and bring to a boil. Cover and simmer for about 1 hour. Wash potatoes and boil in water for about 20 minutes. Drain, rinse and peel. Peel carrots, leaving some of the green parts, and wash. Cook in boiling salted water for about 12 minutes. Trim and wash the cabbage and cut into pieces. Peel and finely dice 1 onion. Heat 2 tablespoons of butter. Sauté onion and cabbage in it, season. Add 5 tablespoons of water and sauté for about 5 minutes. Slice potatoes. Remove the swallow’s nests (roulades) and keep warm. Bring the stock back to a boil. Combine the flour and a little water and stir in. Simmer for 1-2 minutes. Season the sauce to taste. Wash and pick the parsley, then chop all but a little. Serve the swallow’s nests with some of the sauce and vegetables. Sprinkle with the remaining chopped parsley. Serve with the potatoes and the remaining sauce.