Rouladen, Stuffed, Bavarian Style

Lay out roulades, pound thinly, season with pepper and season with salt. Put the smoked cabbage and potatoes through a meat grinder, knead well with marjoram, butter, egg and sour cream or crème fraiche, seasoning with pepper, salt and nutmeg.

Spread half of the mixture on each roulade, roll up and secure with toothpicks.

Clean greens ready for cooking and cut roughly into cubes.

Heat a little oil in a roasting pan, fry the roulades in it, add the vegetables, fry for 5 minutes, douse with the clear soup and cook the meat rolls in it for about 1 hour at low temperature.

Finally, arrange the roulades on two plates, sieve the broth, refine with brandy and whipped cream, bind with sauce thickener as desired, season and serve with the meat.

Serve with mashed potatoes, red cabbage and green salad. Drink: a strong red wine.

Our tip : use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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