Potato Roulade with Ham and Vegetable Filling

Roll out potato mixture 1 cm (approximately 1/2 inch) thick on a well-floured surface to form a rectangle and cover with vegetable mixture. Roll up into a log and wrap in a damp tea towel. Tie both ends tightly with kitchen twine. Tie corners of another kitchen towel to both ends of a wooden spoon with twin, place log inside towel, and rest spoon over a pot of boiling water. Simmer 30-40 minutes, then remove. Let stand 5 minutes before opening.

For serving: Peel the carrots and cut or shave into thin slices. Rinse cabbage and cut into thin strips. Melt butter in a saucepan and sauté carrots and cabbage. Pour broth over vegetables and let simmer over medium heat for about 10 minutes. Season with salt and pepper, transfer to plates and serve each person 2 slices of the potato roulade. Garnish with fresh parsley.