Season the roulades with salt and pepper and brush with mustard.

Peel the onion and cut into slices, cut the cucumber in half.

Place the ham slices on the roulades, place onions and cucumber on top, roll up the roulades and secure with the roulade needles.

Place the roulades in the Römertopf, pour the red wine and the roast stock over them, close the lid, and put in the cold oven, cook at 180 ° C for about 2 hours.

Take the roulades out of the Römertopf, set aside, pour the sauce into a saucepan, bring to the boil and thicken with a sauce thickener, season with Worcester sauce, put the roulades back into the sauce, and let them warm up.

6, there were bread dumplings and red cabbage from my cookbook.