Ox Roulade with White Cabbage and Mushrooms

Have fun preparing this mushroom dish!

Cut ox loin into slices about 2 cm thick. Blanch white cabbage leaves. For the stuffing, cut cleaned carrots, mushrooms, bacon and smoked pork belly into uniformly thick cubes about 1 cm thick and brown in butter.

Spread white cabbage leaves, season ox loin slices, brush with mustard, spread stuffing evenly, roll up, tie and brown evenly in the stove. Remove roulade, pour off fat, add white wine and roast stock, reduce, add whipped cream and strain. Cut roulade into slices and serve with potato garnish.

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