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Ingredients (4 servings)
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800 g Rindsroulade gefüllt
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600 g Rotkraut
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1 Stk. Langkornreis
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200 g Karotten
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100 g Zwiebeln rot
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Öl, Salz, Pfeffer
Preparation
- Peel the carrots and red onions and cut them into coarse pieces. Heat oil in a Dutch oven and sear the stuffed beef roulades on all sides.
- Add the chopped vegetables to the roulades, sauté briefly, and pour in about 300 ml of water. Cover and braise over medium heat for about 35 minutes until tender.
- Meanwhile, cook the long-grain rice in lightly salted water according to the package instructions and heat the red cabbage in a separate pot.
- Arrange the finished beef roulades on plates with the braised vegetables, pan gravy, warm red cabbage, and rice.
