Fine Beef Roulade with Apple Red Cabbage and Onion …

Cut pickles into long slices. Cut onions into strips. Chop root vegetables. Cut red cabbage and onions into strips. Cut out apple, cut into eighths, cut into leaves. Make potatoes as boiled, peeled potatoes and peel. Dice onion and sauté until translucent. Remove peel from pumpkin and grate coarsely.

Put on roulade meat, season with salt and pepper, spread with mustard. Place bacon slices lengthwise, spread cucumber slices and onions evenly on top, roll up and tie with string.

Heat oil, fry roulades all around, take out and fry root vegetables. Add flour and paradeis pulp, brown, pour red wine and clear soup, bring to a boil. Add spices and roulades and simmer on low heat for 30 to 35 minutes.

Remove roulades, strain sauce with vegetables, perhaps taste. Sauté onions in clarified butter, add red cabbage, briefly soften, then add apple, cranberries and spices and pour currant juice and vinegar. Steam red cabbage until al dente.

Sauté onion cubes in butter, add pumpkin, cook only briefly. Squeeze potatoes, add onions and pumpkin, prepare into puree with hot milk and season with salt, pepper and a pinch of nutmeg.

Serving:

Spread puree evenly on plates, cut roulade diagonally and place on top, spread sauce evenly all around.

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