Red Cabbage Roulade with Apple Filling and Potato Fritters

45 min, elaborate Clean red cabbage, detach large leaves and make in boiling hot salted water 6 to 8 min. Rinse leaves with cold water and cool.

Peel, core and finely dice apple. Clean mushrooms and cut into fine cubes. Peel onion and chop finely. Chop parsley very finely as well. Set aside 12 slices of the breakfast bacon, dice the rest small. Mix the chopped ingredients and fry in clarified butter, season heartily with the spices. Cover blanched red cabbage leaves with the stuffing, wrap with bacon and fry well in clarified butter.

Pour meat soup over roulade, add red wine and sugar. Cook in the oven or casserole for about 20 minutes. Take out the finished roulade and bind the roast residue with corn starch, stir through with crème fraîche. Add the roulade one more time and let it stand for a while.

For the potato dumplings, make potatoes, peel while hot and press through a potato ricer. Season with salt, pepper and nutmeg (freshly grated), cool. Flour on a surface form and mix the potatoes with the egg, quickly prepare into a dough.

Form round loafs and fry in hot fat until golden brown.

Serve red cabbage roulade with apple filling and potato fritters.

Drink:

Our tip: Use a deliciously spicy bacon for a delicious touch!

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