Beef Roulade with Red Cabbage and Potatoes
- For the roulades
- 4 slices Beef roulade
- 2 tablespoons medium-hot Mustard
- 4 Pickled cucumbers
- 8 slices Bacon
- 1 carrot
- 1 onion (peeled and diced)
- ¼ Celery
- ⅕ liter Red wine
- ⅖ liter Beef broth
- 50 grams Whipped cream
- 2 tablespoons vegetable oil
- 12 small potatoes
- 2 tablespoons parsley
- freshly ground peppers
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.