Summary

Ingredients

• 4 slices beef roulade (s), each 150 g, from the hip
• salt and pepper
• 120 g Parma ham
• 4 leaves savoy cabbage, blanched
• 12 leaves wild garlic, approx. 15 cm long
• 0.5 ½ bunch parsley
• 4 sprigs thyme
• 0.5 teaspoon ½ rosemary, fresh, chopped
• 4 tablespoon oil (olive oil)
• 20 g pumpkin seeds, peeled
• 20 g pine nuts
• 2 tablespoon oil, (for frying)
• 150 g onion (s), red
• 150 g carrot (s), diced
• 150 g leek, diced
• 125 ml red wine
• 1 bay leaves
• 2 sprigs thyme
• 500 ml vegetable stock or beef stock (glass)
• 100 ml currant juice, black (or elderberry juice)
• 1 tablespoon cornstarch
• 1 chilli pepper (s), red, fresh

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Instructions

1. Beat the meat slices lightly, season with salt and pepper. Top with savoy cabbage leaves and slices of ham.
2. For the herb filling, puree the wild garlic, parsley, thyme leaves and rosemary with the olive oil. Stir in the pumpkin and pine nuts. Spread the filling on the roulades.
3. Fold the long sides over the filling, roll up the roulades and tie with kitchen twine.
4. Heat the oil in the roaster, fry the roulades on all sides, remove. Fry the vegetable cubes in the frying fat, deglaze with red wine. Add the bay leaves, thyme and stock. Put the roulades back in the roaster and cook covered for at least 45 minutes. Pour more liquid if necessary.
5. Take the roulades out of the roaster. Pass the stewing stock through a sieve into a saucepan, reduce by approx. 1/3. Pour in the currant or elderberry juice, thicken with the starch, bring to the boil, season with salt and chilli.
6. Reheat the roulades in the sauce. Then serve whole or sliced on a plate, covered with a little sauce.
7. Tip: use spinach leaves instead of savoy cabbage.