Beef Rolls with Bread Dumplings and Red Cabbage

Spread roulades with mustard, cover each with two slices of bacon, top with finely chopped onion, chopped parsley and finely chopped pickle. Fold up the sides, then roll up from the beginning, pin with roulade pin or wrap up with yarn. Sear evenly on all sides.

Then add chopped sauce vegetables, lightly roll for three quarters of an hour. Remove the roulades from the pot and keep warm.

Pass the sauce through a sieve, perhaps thicken a little with cornflour or sauce thickener. Repeatedly soak the roulades in the sauce.

Finely chop red cabbage, steam until soft, season with pepper, salt, bay leaf and red wine. Spike an apple with cloves and add.

Remove the cloves after a quarter of an hour, cook the apple and fold in.

Bread dumplings: cut bread into small pieces. Sauté finely chopped parsley and onion in butter. Add to the buns form. Fold in well. Season with pepper, salt, nutmeg. Slowly add warm milk. Fold in well. Fold in two eggs. Leave to stand for at least half an hour, or better still cook the day before. Form the dough into dumplings with your hands. Bring plenty of salted water to the boil and cook the dumplings at a low temperature for 15-20 minutes.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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