Best Roulades With Sauerkraut Vogelsberger Rolle Recipes

CABBAGE ROULADE WITH SAUERKRAUT

Steps:

• Peel off the outer leaves of the head of a cabbage.
• Take 12 leaves and cut out the hard center.
• Blanch the cabbage leaves in salt water for a few minutes till they are soft and pliable.
• Taste the sauerkraut. If it is sour, rinse and drain it.
• Heat butter in a pot.
• Add onion and allow it to sweat for a few minutes.
• Add the sauerkraut and lightly mix.
• Stir in water or vegetable stock, bay leaves, peppercorns and juniper berries.
• Simmer for 15 minutes and then fold in the carrot batons.
• Remove from heat and drain, reserving the drained liquid.
• Place the blanched cabbage leaves on a tray or a clean table.
• Place some of the half cooked, drained sauerkraut on them and roll.
• Brush a baking dish or cooking pot with a little butter.
• Place the cabbage rolls in it and top with the sauerkraut juice.
• Cover the pot.
• Braise in the oven at 180-200C for 30 minutes.
• Serve with tomato coulis, garlic beans and fried potato wedges.
• To prepare the tomato coulis, saute the chopped onions and garlic on olive oil.
• Fold in the tomatoes, salt, pepper and water or vegetable stock. Bring to a boil.
• Boil the sauce for 5 minutes.
• Allow it to blend till it thickens.
• Pour this sauce over the cabbage rolls and serve.
• To prepare the beans, clean them and then blanch in salt water for a few minutes.
• Add a little thyme and butter to the water just for good taste.
• After blanching, remove the beans and drop them in ice water to retain the colour.
• Saute 10 gms. garlic in butter alongwith a little finely chopped onion.
• Add beans and season with salt and pepper.
• For the potato wedges, wash the potatoes and cut into wedges.
• Blanch them for a few minutes in salt water.
• Fry in oil and drain on clean kitchen paper towels.
• Season to taste with fresh herbs, salt and pepper.
• Enjoy!

BEEF ROULADEN

Steps:

• Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and a few onion wedges on each slice; roll up; secure with toothpicks. , In a large skillet, brown beef in oil until no longer pink; drain. Add broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender. , Remove meat and keep warm. Combine flour and water until smooth; gradually stir into broth. Bring to a boil, stirring constantly until thickened and bubbly. Remove toothpicks. Return beef to gravy; heat through. Sprinkle with parsley if desired.

GERMAN BEEF ROULADEN

Steps:

• Cut steak into six serving-size pieces; pound to 1/4-in. thickness. Sprinkle with salt and pepper. Place a bacon strip down the center of each piece; arrange a pickle half on one edge. Roll up and secure with a toothpick. , In a large skillet, heat oil over medium-high heat. Brown beef on all sides. Add the water, onion, parsley and bouillon if desired. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove to a serving platter and keep warm. , For gravy, skim fat from drippings. Combine the flour, water and browning sauce if desired; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.