Stuffed Beef Roulade with Cabbage*

Lightly pound the roulade meat, season with salt and pepper.

Clean the carrot and remove the peel, cut lengthwise into narrow slices.

Also cut the pickle lengthwise into narrow slices.

For the filling, remove the skin from the onion, halve it and cut it into half rings.

Rinse and coarsely chop leek, rinse another time heartily.

Cut onions and celery into coarse pieces for sautéing.

Remove outer protective leaves from cabbage, remove stem and cut strips about one inch in size.

Coat the meat slices with spicy mustard. Put carrot and pickle slices alternately. On top of it still the bacon slices form. Put half of the onion rings on top, sprinkle with parsley and roll up the roulades. Hold in place with string or wooden sticks.

Heat clarified butter, add roulades and fry until crispy.

Add leek, celery and onions and fry.

Take out roulades, add paradeis pulp, lightly color, dust with flour, stir well, extinguish with red wine and pour in clear soup.

Add roulades again, also bay leaf spice, juniper berries and peppercorns. Steam everything together in a heated oven at 180 °C for about 30 to 35 minutes.

Remove the roulades from the sauce, strain the sauce and season to taste with salt and freshly ground pepper.

Heat oil in a saucepan, add onions and bacon.

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