Beef Roulades with Pumpkin and Cabbage
Rinse meat, pat dry and season with salt and pepper. Remove the cabbage leaves. Blanch in boiling salted water 5 minutes. Cool under cold water and drain well. Select outer eight leaves and trim the thick ribs flat. Place 2 leaves on each a slice of meat. Cut remaining cabbage leaves into strips.
Peel and finely dice onion and pumpkin. Peel and finely chop garlic. Cut chile pepper into thin rings. Sauté onion, pumpkin and garlic in 1 tablespoon butter. Pour in broth and vinegar and stir in honey and chile pepper. Season with salt and pepper. Cover and simmer 5 minutes.
Drain vegetable mixture. Spread on the meat slices. Roll up and secure with toothpicks. Cook in skillet in hot oil until lightly browned. Kürbissud Pour and cook, covered, over low heat for 1 hour and 30 minutes.