Red Cabbage
For the braised red cabbage, gather the following ingredients:
- 1 head of red cabbage (finely shredded)
- 2 apples (peeled and diced)
- 2 onions (diced)
- 3 tablespoons red wine vinegar (for acidity)
- 3 tablespoons red wine (to enhance flavor)
- 3 tablespoons sugar (to balance acidity)
- 3 cloves (for warmth)
- 1 bay leaf (for depth)
- Salt and pepper (to taste)
- Water (as needed)
Spaetzle
To complete the meal, you’ll also need ingredients for homemade spaetzle:
- 300 g flour (all-purpose)
- 4 eggs (for binding)
- Salt (to taste)
- Water (as needed to form a dough)
Step-by-Step Preparation
1. Preparing the Beef Roulades
Step 1: Season the Roulades
Start by laying out your beef roulades on a clean surface. Brush each slice with mustard, ensuring an even coating. Season generously with salt and pepper on both sides.
Step 2: Fill and Roll
On each roulade, place a slice of bacon, a gherkin, and a few strips of onion. Carefully roll the meat tightly from one end to the other and secure it with kitchen twine or toothpicks to hold the filling inside.
Step 3: Sear the Roulades
In a large pot or Dutch oven, heat the oil over medium-high heat. Once hot, add the rolled beef and sear them on all sides until they are browned. This step enhances the flavor and adds a beautiful color to the dish.
Step 4: Prepare the Sauce
After searing, remove the roulades and set them aside. In the same pot, add the remaining onion strips and sauté until translucent. Stir in the tomato paste and cook for an additional minute to develop the flavor.
Step 5: Deglaze the Pot
Deglaze the pot with the red wine, scraping up any browned bits from the bottom. This adds depth to your sauce. Next, pour in the beef broth, followed by the bay leaves and juniper berries.
Step 6: Simmer the Roulades
Return the roulades to the pot, ensuring they are submerged in the liquid. Cover with a lid and reduce the heat to low. Allow them to simmer for about 1.5 to 2 hours, or until the meat is tender and easily pulls apart.
