Red Cabbage Roulade with Salsify

For the red cabbage roulade with salsify, peel and finely chop the onion. Peel off red cabbage leaves, remove the thick stalk at the end and blanch the leaves in salted water.

Cut the rolls into small cubes and drizzle with a little soup and milk. Add the minced meat and knead to form a compact mass, season with salt and pepper.

Fill the blanched cabbage leaves with the mince and roll them into roulades. Wrap each roulade with bacon and tie with kitchen string.

Brown the roulades in olive oil and steam in the oven at 200° C for 40 minutes. Pour some soup over them if necessary.

Peel the salsify and cut into bite-sized pieces. Cook the onions with some milk and soup and add the salsifies. Bring to a boil and steam for a few minutes until soft. Season with salt and pepper and sprinkle with chopped butterfly.

Arrange the red cabbage rolls with salsify and serve hot!

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