Classic Beef roulades with purple cabbage

Ingredients for the roulades:
4 slices of beef cut for roulades, aprox. 1Kg
bacon (as much as you like)
1 pack of greens (including celery, carrots, leek, parsnip or parsley root), aprox 800-1000g
2 onions
pickled cucumbers
hot mustard
Tomato paste
few cloves of garlic, a twig of rosemary, a twig of thyme, 1 or 2 bayleaf, a few piment seeds, caraway seeds, nutmeg
salt, pepper
dry red wine, about ½ – ¾ bottle (depends on your taste)
vegetable or beef stock, aprox 600-1000ml. (depends on the size of your roasting pan and the amount of red wine)
cooking string or roulade skewer
chinois, food mill and/or immersion blender
food starch
clarified butter or lard

Ingredients for the purple cabbage:
purple cabbage, aprox. 1Kg
2-3 sour apples (e.g. Boskoop)
1 onion
red currant jam or jelly
red wine
salt, peffer
bayleaf, nutmeg
sugar
vinegar
clarified butter or lard


Preparation of the roulades:
Wash the vegetables and cut them into pieces, cut the cucubers into long slices, then cut the bacon.
Wash the roulades and tap them dry with a paper towel. Lay them out and spread some of the mustard and a bit of tomato paste evenly over the surface.
Place some of the bacon, onions and cucumbers in the first 1/3-1/2 length of the roulades, then roll the meat up gently. Make sure to already fold in the sides a bit, so your stuffing will stay mostly inside. Take a long string of cooking string and tie up the roulades or stick them together with some roulade skewers.
Take a big roasting pan with lid, heat of the lard/clarified butter to high heat. Roast the roulades from every side until they dark brown, then place them aside. If you have leftover bacon, put it in as well.
Roast the onions, then the rest vegetables including the garlic gloves (you can leave them whole). Put in more tomato paste, roast it as well. You want the bottom of the roasting pan to get brown, that's where the sauce will come from.
Deglaze with a little red wine, left the liquid evaporate, pour in more red wine. Repeat a few times to add a yummy red wine taste, without the alcohol.
Turn down the heat, then add rosemary, thyme, bayleaf, caraway, piment (you can place them into a paper tea bag for easy removal later), place in the roulades again, then pour in the stock until everything is covered. Carefully season with salt and pepper.
Place the lid on the pot, then let it simmer on low heat for at least 2-3 hours.
If too much of the liquid evaporates, replaces with more stock or red wine.
After the time take out the roulades and wrap it into some aluminium foil and keep it warm.
Seperate the sauce and the cooked vegetables. Take out the herbs and the garlic. Strain as much of the vegetable as you like through a chinois or food mill and put it back into the sauce.
If you want it too be even smoother, use an immersion blender after that.
Season the sauce to your taste.
Heat the sauce up again and let the liquid evaporate a bit until the sauce thickens. If you like you can put in some starch (dissolved in cold water), let it boil up and it will thicken even more.

Preparation of the purple cabbage:
Cut the purple cabbage into quarters and cut out the hard white parts.
Cut it into thin slices with a knife or a vegetable slicer. Peel the apples and cut them and the onions into small cubes.
In a big pot, melt the lard/clarified butter and glaze over the onions. Put in the cabbage and braise it for a while. Deglaze mit red wine, put in apples, bayleaf, salz, sugar, nutmeg, pepper, 2 tablespoons of red currant jam, 2 tablespoons of vinegar and let it stew on low heat for 2 hours.
Season to your taste

Serve with dumplings, bread dumplings or tagliatelle
Enjoy :3

Regards,  ghostbear2k