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Ingredients (4 servings)
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800 g Gefüllte Rindsroulade
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800 g Speckige Erdäpfel
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600 g Rotkraut
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2 Stk. Gelbe Zwiebeln
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200 g Karotten
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Salz, Pfeffer, Öl, Wasser
Preparation
- Peel and finely dice the onions and carrots. Season the stuffed beef roulades with salt and pepper and sear them thoroughly on all sides in hot oil in a large pot.
- Add the diced vegetables, roast briefly, pour in about 400 ml of water, and braise the roulades covered over medium heat for about 35 minutes until tender.
- Meanwhile, peel and halve the potatoes and boil them in salted water for about 20 minutes until cooked. Heat the red cabbage in a separate pot according to package instructions.
- Remove the beef roulades from the sauce, season the pan juices to taste, and serve everything together with the drained potatoes and red cabbage.
