Beef Roulade with Red Cabbage with apples and Dumplings (for 4 persons)
(Matt Lancashire CC BY-NC 2.0 http://www.flickr.com/photos/latt/4811727206/in/photostream/)
Ingredients
Roulade:
4 pieces of beef roulade from topside (appr. 200 g each) 100 g onions 8 slices of bacon 2 pieces pickled cucumber (including stock) 40 g mustard Spices: salt, pepper 40 ml sunflower oil 50 ml red wine, Dornfelder, dry 400 ml brown basic stock Spices: laurel, allspice, peppercorns, salt 10 g starch Dumplings: 750 g floury potatoes 2 egg yolks 60 g flour 90 g semolina 2 toasts 50 g butter Spices: salt, nutmeg Red Cabbage 750 g red cabbage 80 g smoked bacon 60 ml red wine, Bordeaux, dry 50 g onions Spices: laurel, allspice, clove, cinnamon stick, peppercorns 200 g apples Spices: salt, sugar, vinegar Honey (according to personal taste) |
DirectionsChop the onions and braise them together with the chopped parsley in the pan. Add some clarified butter for braising.
Wash the roulades, dry them and dab them slightly with oil (you can let them simmer for one night if you wish). Season the meat with salt and pepper, then brush the roulades with mustard. Now lay 2 slices of bacon on the roulades and add appr. 2 tbs onion-parsley-mix and 1-2 sliced cucumbers. Roll the meat jelly-roll style and secure it either with toothpicks or with a thread usable for cooking. Now stir-fry the roulades from all sides in a pan with the clarified butter. Add water or bouillon and take care that the roulades are not entirely covered. Let it simmer for about 1 ½ hours. Remove the roulades. Use flour or sauce thickener to prepare a sauce. Season the sauce with salt and pepper. Mash the boiled potatoes. Add wheat flour, potato flour and salt and knead a dough. Form dumpling, flat them, put the roasted white bread in the middle and form dumplings again. Toss the dumplings in potato flour and put them in boiling water (add some salt). Simmer them for about 20 minutes. Remove the cabbage leafs, clean the cabbage, remove the stem and chop it into small pieces. Chop the onions and also the apples. Melt the butter, add the onions and also the cabbage and stew it. Add the apples, bay leafs, cloves, salt, sugar, cranberry jelly and red wine. Wait until the cabbage is ready. Mix 1 tbs four with 2 tbs water and use it as sauce thickener for the cabbage. Season it with salt, sugar and vinegar. It´s healthy (or not) beacause...
This dish
is not a light dish but typical for Germany. Red cabbage is rich in vitamins,
iron and minerals and also includes many dietary fibers. Also potatoes are good.
In total it´s like many other dishes: You can enjoy it but in general should
take care of a balanced nutrition.
Did you know?
The German officials recommend the consumption of 300 – 600 g meat and
meat products per week. Abiding by this recommendation is not only good for you but also for nature as meat and especially beef
has a negative carbon footprint.
Hints
When preparing the red cabbage you can also replace the bacon with clarified butter. Adding sugar to the red cabbage ensures that the color remains dark red. You can also add some potato flour to the dumplings water. Then the dumplings remain in better shape.
|