Beef Roulade with Red Cabbage and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 866 cal. | (41 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 74 μg | (123 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 30.9 mg | (258 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 147 mg | (155 %) | ||
| Potassium | 2,702 mg | (68 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 173 mg | (58 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 386 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 21 g |
Ingredients
- For the roulades
- 4 slices Beef roulade
- 2 Tbsps medium-hot Mustard
- 4 Pickled cucumbers
- 8 slices Bacon
- 1 carrot
- 1 onion (peeled and diced)
- ¼ Celery
- ⅕ l Red wine
- ⅖ l Beef broth
- 50 grams Whipped cream
- 2 Tbsps vegetable oil
- 12 small potatoes
- 2 Tbsps parsley
- salt
- freshly ground peppers
- For the red cabbage
- ½ head Red cabbage
- ⅒ l Red wine vinegar
- ⅒ l Red wine
- 2 Tbsps lingonberry (from a jar)
- 1 Apple
- 4 Tbsps apple sauce
- 1 onion
- 1 bay leaf
- 2 cloves
- salt
Preparation steps
For the red cabbage, rinse, trim and slice the cabbage thinly.
Mix with red wine vinegar, red wine, and apple sauce and marinate in the refrigerator overnight.
Combine the onion with the bay leaf and the cloves, together with the marinated red cabbage in a saucepan. Bring to a boil, cover, and simmer about 40 minutes. Peel the apple and cut into quarters, remove core and cut into strips. During the last 15 minutes of cooking, mix into the cabbage and continue to cook.
Peel the potatoes and cook in salted water for about 25 minutes, until tender.
Peel the carrot, trim the celery and cut into small cubes.
For the roulades, pound the beef cutlets flat, spread each with mustard and top with bacon. Cut the pickles lengthwise into quarters and place on the beef. Roll up the cutlets around the filling and secure with toothpicks. Season with salt and pepper and brown in hot oil. Remove and set aside, sauté onion, carrot, and celery. Deglaze the pan with red wine and broth, place the meat back into the pan, and simmer (covered) about 40 minutes.
Mix the red cabbage with lingonberries and season with salt to taste.
Remove the roulades from the sauce, take out the toothpicks and keep warm. Add cream to the sauce and season with salt and pepper.
Slice the roulades and serve on plates alongside the cabbage and potatoes, garnished with parsley.
