Brush the roulades with tomato paste, mustard, salt and pepper. Place the bacon, onion and cucumber on the roulades, roll up and pierce with a toothpick.

Sear the roulades in the pressure cooker with clarified butter, add the liquids and cook for 3/4 hour at a low temperature. Thicken with cornstarch mixed in a little water. Season with soy sauce, syrup and sea salt.

Brush the roulades with mustard, salt and pepper. Season the minced meat with salt and pepper. Place the sage on the roulades. Roll the mince on it. Roll up the roulades and pierce with toothpicks.

Sear the roulades. Pour in the wine and stock and cook in the pressure cooker for 1/4 hour. Thicken with cream and cornstarch dissolved in water. Season with sea salt.

Fry the onions in fat, add the sauerkraut and stew for 5 minutes.

Salt and pepper the roulades and rub mustard. Spread the sauerkraut on the meat slices, roll up and skewer with toothpicks.

Fry the roulades in clarified butter, brown all over, pour in liquids and stew for 1/2 hour. Fry the mushrooms / mushrooms, add to the sauce or serve with it. Thicken the sauce with a sauce thickener and season.

Cut the red cabbage into fine strips. Prepare the marinade and pour over the red cabbage. Let it steep, drain.

Fry the butter lard, add the side red cabbage. Add the juniper berries, bay leaves and mulled wine and stew in an open saucepan.

Peel and cut the microscope apples and add them. Stew until the liquid has boiled away. Salt, season to taste, done.

Wash the potatoes, rub with oil and spices. Pluck the rosemary into small pieces. Sprinkle the potatoes with rosemary on the baking sheet and bake at 180 degrees for about 20 minutes.