Upside-down cabbage roll from the Fildern

Ingredients for 4 servings:

• 4 slice(s) of beef roulade(s).
• 4 slice(s) cooked ham, large
• 4 handfuls of salad (coleslaw from a cup)
• 8 small gherkins
• n. B. Salt, coarse from the mill
• lots of pepper, mixed, from the mill
• some oil, tasteless (no olive oil) or vegetable cream
• 4 servings of spaetzle (basic recipe or from a packet)
• 4 servings of salad, as desired
• 300 ml beef broth, instant
• tsp instant gravy
• 6 dashes Worcestershire sauce
• 100 ml sweet cream
• 4 drops of caramel coloring
• some sauce thickener, dark

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

stuffed beef roulade with cabbage

Scrape the spaetzle from the board according to the basic recipe (alternatively use a spaetzle slicer or spaetzle press) and keep warm; if you’re in a hurry, you can also use packet spaetzle if the quality is good (e.g. pastini). Prepare the salad as desired. Squeeze the coleslaw well and drain thoroughly in a sieve. Cut the gherkins into small cubes and mix into the coleslaw. Prepare the instant beef broth according to the package instructions. Preheat the plates. Spread a slice of cooked ham on each roulade slice, pile a handful of coleslaw with gherkin cubes in the middle, fold the ham slice into a parcel, fold the roulade around it and secure the parcel firmly with toothpicks. Add a little salt and season liberally with plenty of freshly ground pepper. Preheat the oven to 220°C (fan setting). Place the rack on the middle shelf and heat the oil or vegetable cream in an ovenproof dish on top. Sear the roulades in it, immediately reduce the temperature to 180°C, add a little stock, and braise the roulades for 20 minutes. Remove the roulades; deglaze the meat juices with the remaining stock, remove them from the dish using a sauce whisk, and transfer them to a small saucepan. Once the oven has cooled down by opening the door, keep the roulades warm at 50°C. Heat the meat juices in a saucepan on the stove until very hot, sprinkle in the gravy powder, stirring constantly with a sauce whisk, add the Worcestershire sauce, stir in the cream and caramel coloring, and thicken with a sauce thickener, bringing to a boil and stirring constantly until slightly viscous. Arrange the roulades and spaetzle on the preheated plates and serve with plenty of sauce over the roulade and spaetzle. Serve with salad. By the way, this is the new creation of a former Filderstadt resident and not a traditional recipe from the Filder plain, where the good herb is grown.