Red Cabbage Roulade with Mulled Wine Sauce

Summary

Ingredients

• 500 g minced meat, mixed
• 1 head red cabbage
• 4 medium onion (s)
• 1 bunch thyme
• 2 slices bread from the day before
• 1 egg (s)
• 2 teaspoon, heaped ketchup
• 1 tablespoon mustard
• 1 bottle mulled wine
• 200 g ham or bacon, diced
• 1 bay leaf
• 0.5 liter ½ vegetable stock
• 1 bunch parsley
• 1 kg potato (s)
• 1 clove garlic
• salt and pepper
• Oil for frying
• cornstarch or sauce thickener

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Instructions

1. Clean or discard the top leaves of the red cabbage. Blanch the head of red cabbage for 5 minutes in hot water, carefully separate the leaves until they become too firm and repeat the process until the leaves are too wrinkled or small. Soak the bread in water.
2. Finely dice the onions and garlic. Chop the thyme and parsley. Knead the minced meat in a bowl and knead with half of the onions, garlic, squeezed bread, ketchup, mustard, egg and thyme, salt and pepper. If you don`t want to taste the minced meat raw, you can remove a small amount and fry it briefly.
3. Cut the red cabbage stalks thinner with a flat knife. Spread the batter over the red cabbage leaves. Leave 2 - 3 cm at the edges and a little more at the end (in the rolling direction). Roll up and secure with twine or clamps (if you prefer, you can of course make your roulades as smuggled packages, i.e. wrap a lot of dough with leaves). Fry the roulades all around in a pan with a high rim.
4. Put the roulades in a fire-proof dish or casserole and pour mulled wine and broth over them in a mixing ratio of 1: 1, you can still look out a little. Save more mulled wine and stock for the sauce. Cook the roulades at 180 ° C for 45 minutes.
5. Peel the potatoes and place them in such a way that they are ready about 10 minutes after the roulades. Fry the ham / bacon in the used pan and set aside.
6. Remove the roulades and set aside in the still warm oven. Let the brew simmer in the pan with the bay leaf for 10 minutes, season with mulled wine and broth and thicken. When using cornstarch, stir in the starch in a cup of cold water and drip the creamy mixture into the sauce while stirring.
7. Drain the potatoes and serve with the roulades. Briefly sauté the bacon and onions with the parsley in a pan and pour over the potatoes. Add the sauce, done!
8. Tip: A cup of sour cream, stirred into the sauce, also tastes fine and already binds something. It can also be made a little easier for yourself. For this, leave out the parsley and leave the ham and onions in the sauce, which will then get a little more flavor (it is just less attractive to look at).
9. One more note: the alcohol in the sauce never boils off completely. Parents should keep this in mind (this dish already contains more than one shot of it).

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