- 1 small red cabbage, without stalk cut into fine strips
- 1 grated apple
- 1 red onion, finely diced
- ½ glass of currant jelly
- juice of one or two lemons
- 50 ml olive oil
- 50 ml sesame oil
- 50 ml mild soy sauce
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 beef roulades from the topside
- 8 slices of streaky bacon
- 2-3 pickled cucumbers (cut into thin slices)
- 1 medium onion (cut into thin strips)
- spicy mustard
- bay leaves
- clarified butter
- tomato paste
- 1 carrot
- half a bulb of celery
- half a leek
- a bottle of dry red wine
- 1.5 kg floury potatoes (half cooked, half grated raw)
- 2 tablespoons potato starch
- 1 bird’s eye chili
- 2 bay leaves
First, cut the red cabbage into fine strips. To prevent it from discoloring, add the lemon juice next and mix everything well with your hands. Then peel the apple and grate it into the red cabbage. Mix again, because the apple also needs the acid to not turn brown. Now you can add all the other ingredients to the bowl and mix together. Let the red cabbage sit, covered, in the refrigerator overnight.
On the morning of dinner, it should be stirred once and then continue to sit in the fridge until ready to cook.
When you start cooking, transfer the red cabbage from the bowl to a casserole dish. Preheat the oven to 180 degrees. Now warm up the red cabbage and the casserole on a low heat on your stove. Stir it from time to time.
When it has warmed up, put the covered casserole in the oven at 180 degrees for one hour. Check from time to time if there is still enough liquid in the red cabbage, but it should be fine.
You should start preparing the roulades when 30 minutes of the cooking time of the red cabbage are over, as you will need the space in the oven later.
Place the roulades on the work surface, lightly salt and pepper them, spread a thin layer of mustard and then top each with two strips of bacon. Spread the onion strips and sliced pickled cucumbers over the meat. Leave a few centimeters free on one side of the roulade so that everything is well enclosed when rolled up. Now roll everything up tightly and secure with a roulade pin or kitchen twine.
Sear the roulades on all sides in a skillet or roaster. When they are well browned, take the roulades out and roast the pre-cut vegetables. Later, add some tomato paste and sauté lightly. Now place the roulades on top of the vegetables in the roaster and fill everything up with red wine so that the roulades are covered by about three quarters.
Now the cooking time of the red cabbage in the oven should be over. Take it out to make room for the roulades. You can reheat the red cabbage on the stove just before you eat it.
Now put the covered roaster with the roulades in the oven at 180 degrees for at least an hour to braise. At the end of the cooking time, add a few bay leaves and roughly chopped garlic. Keep the roulades warm, strain the sauce through a sieve, thicken with a little starch dissolved in cold water. Season the sauce with pepper, salt and nutmeg.
Roulades can be easily prepared. They can be kept in the sauce (not yet thickened) and reheated just before serving.
Cook half of the potatoes with the skin on. Season the cooking water with salt, one bird’s eye chili and two bay leaves. Once the potatoes are done, peel and mash with a press to a fine puree.
Meanwhile, peel and finely grate the other half. Then squeeze vigorously in a kitchen towel so that as much liquid as possible comes out. The mass must be almost dry. Mix the still warm mashed jacket potatoes with the raw mass, add starch and season with salt and nutmeg. Now mix everything together well with your hands so that you get a homogeneous mass. Form the dumplings and then put them into simmering (not boiling) water for about 20 minutes.
Once the dumplings are in the water, the roulades and red cabbage can be warmed up for serving.