Fry the bacon in a frying pan, sauté the onion, mustard gherkin and parsley in it and remove the frying pan from the kitchen stove. Plate the slices of meat as thinly as possible between a sheet of freezer foil, season with salt and pepper, and brush one side with mustard. Spread the bacon and onion mixture evenly on top, roll up and secure with a wooden stick.
In a frying pan with clarified butter, brown the roulades on all sides, add shallots and soup vegetables and sauté. Extinguish with a little bit of red wine, boil it, then add remaining wine and a little bit of clear soup, so that the bottom of the pot is covered with an inch of liquid. Simmer the roulades on low heat with the lid on for about 1 hour, always adding a little bit of clear soup. Remove the roulades, strain the sauce through a sieve or, if necessary, blend finely with a hand blender. Fold in a little flour butter to thicken and season to taste with salt and freshly ground pepper.
Quarter the red cabbage, remove the stem and finely slice or chop the cabbage. Add a tablespoon of balsamic vinegar and stir in well. (The finer the cabbage is cut, the shorter the cooking time.) Slice the onion into thin slices and sauté in a saucepan with clarified butter (or goose fat). Add cabbage, remaining apple juice, balsamic vinegar, red wine and bay spice, green clove, pepper,
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