Rinse the meat with cold water, pat dry, pat thinly if necessary and season with salt and pepper. Brush one side of each roulade with mustard.

Peel the onions and cut into wide strips and place 2-3 onions on the meat slices. In addition, one pepper and one salami snack, cut in half if necessary. Roll up the roulades, secure and close with 2 roulade needles each. .

Heat the butter lard in the pan. Fry the roulades brown all over. Take out of the pan and place in an ovenproof casserole dish.

Now fry the peeled onions, cut into strips, in the pan for about 3 minutes until they have turned yellow. Dust with flour, sweat and deglaze with the cola. I also added 150 ml of pureed tomatoes and 1 tbsp of my vegetable paste. Add this onion stock to the roulades and then cover and simmer them in the oven for 80 minutes at 180 ° -200 ° C O / U heat.

In the meantime, peel the carrots and celery, wash them, cut into strips and after 30 minutes add the bay leaf to the roulades.

Before serving, remove the roulades from the sauce and keep them warm. Remove the bay leaf.

Pass the sauce through a sieve and puree some of the vegetables, depending on the desired consistency of the sauce. Season the sauce with salt and pepper.

Arrange the roulades with red cabbage and boiled potatoes and serve.