Vegetable Beef Roulade with Cabbage

(approx. 45 min) Cut smoked bacon into cubes, remove peel from onions and also cut into cubes.

Rinse the cooled chanterelles, drain and cut the large ones in half. Remove the outer leaves from the cabbage, cut out the stem, then cut into strips. Remove the skin from the carrots, remove the seeds from the peppers, clean them and cut both into sticks. Place the roulade meat, season with salt and pepper and brush with sausage meat. Arrange the carrot and bell pepper sticks on top, rub the cilantro over them, season with pepper and roll up, folding in the edge and making a cross-band with a string. Season the roulade with salt and pepper and fry all around in hot olive oil.

Clean the apple, cut out the core, then dice, sauté briefly and extinguish with red grape juice. Fill up with brown veal stock, add juniper berries, peppercorns, thyme sprigs and cook in the stove at about 180 °C for 35 to 40 minutes until tender.

Fry bacon and onions in hot olive oil*, add chanterelle mushrooms, sauté, add cabbage and season with salt and pepper – sauté until slightly soft.

Arrange the vegetables on a plate, remove the string from the roulade and cut the meat into slices. Drain the sauce, pour it on the plate as a mirror and put the meat on it. Serve with bread dumplings or bacon dumplings.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe)

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