Season the roulades on both sides with salt and pepper. Brush each roulade with mustard. Then distribute 100 g minced meat on each of the roulade. Roll one cucumber into each roulade. Put the roulades together with the roulade needles or toothpicks so that they do not rise.
Fry the roulades vigorously on all sides in hot fat. Chop the onions and garlic and fry them a little. Pour water over and let simmer for at least 2 hours.
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