Two Roulade with Thyme Pointed Cabbage and Handmade Potato Noodles

Preparation:

• Spread the beef roulades on the countertop. Season with salt and pepper on both sides and brush with mustard on the top.
• Top each roulade with two slices of Black Forest ham. Dice the pickles and cut three small onions into rings and spread them on the ham.
• Roll up the roulades and fix them with two toothpicks each. Two onions, clean the carrots and potatoes and roughly dice.
• Heat the clarified butter in a roasting pan and fry the roulades on both sides. Deglaze with the red wine. Then add the roughly chopped onions, carrots and potatoes.
• Add the cucumber water to the roulades and add the beef stock over and over again for the entire braising time. Braise for a total of approx. 2.5 hours with the pot closed. When the roulades are done, remove them from the pan, remove the toothpicks and keep warm.
• Pour the liquid through a sieve while collecting the braised vegetables. Mix the sauce with a hand blender and gradually use the vegetables to thicken. You may not need all of the vegetables. Just before serving, stir in the butter.
• Pound the ham schnitzel very, very flat (very thin) and spread out on the worktop. Season with salt, pepper and garlic on both sides.
• Mix the creme fraiche with the mustard and coat the pork roulades with it on the upper side. Top each roulade with a slice of Parma ham.
• Squeeze out the thawed spinach leaves well and distribute on the roulades. Season with nutmeg. Roll up the roulades and fix them with two toothpicks each.
• Clean the onions, carrots and potatoes and chop them roughly. Heat the clarified butter in a saucepan and fry the roulades on both sides. Deglaze with the white wine.
• Then add the roughly chopped onions, carrots and potatoes. Add the pork stock over and over again for the entire braising time. Stew with the pot closed for a total of approx. 50 minutes.
• When the roulades are done, remove them from the pan, remove the toothpicks and keep warm.
• Pour the liquid through a sieve while collecting the braised vegetables. Mix the sauce with a hand blender and gradually use the vegetables to thicken. You may not need all of the vegetables. Stir in the cream just before serving.
• Clean and chop the pointed cabbage. Blanch briefly in hot water and drain well.
• In the meantime, chop two branches of the fresh thyme into small pieces. Mix the creme fraiche with the herbal processed cheese in a small saucepan, add salt, stir in the chopped thyme and a teaspoon of dried thyme. Heat briefly.
• Fry the drained pointed cabbage in a pan with clarified butter. Chop four sprigs of thyme and add to the pointed cabbage. Add the salt and pepper and three teaspoons of dried thyme.
• If you like, enrich the pointed cabbage with the creme fraiche cheese mixture so that it has a creamy consistency.
• For the potatoes, peel the potatoes and cook them in salted water. Drain and return to the pot. Allow to evaporate well on the hot plate in the pot (without the lid).
• Press the lukewarm potatoes through a potato press. Then quickly process the potato snow in a bowl with flour, egg yolks, eggs and spices to a smooth mass. Let the dough rest for about 15 minutes.
• Then shape bite-size noodles 4-5 cm long. Then let them steep in boiling hot water. When the potato noodles float up, they're done.
• Take out with a slotted spoon and let cool down briefly in very cold water. So they won't stick later. Keep on a platter and sauté in butter in a pan before serving. Sprinkle with smoked salt.