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Introduction:
Roulades with red cabbage and potatoes offer a hearty, flavorful meal perfect for chilly evenings. This dish combines tender, juicy meat rolls filled with savory fillings, accompanied by a tangy and slightly sweet red cabbage and crispy roasted potatoes. The balance of flavors and textures makes it a comfort food classic. Whether you're preparing it for a cozy family dinner or a special gathering, this recipe is sure to impress with its delicious and satisfying elements.
Ingredients:
For the Roulades:
4 large pieces of beef or pork (about 150g each), flattened into thin slices
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon mustard (Dijon or yellow)
1/2 cup breadcrumbs
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
2 tablespoons olive oil (for browning)
1 cup beef or vegetable broth
For the Red Cabbage:
1 small head of red cabbage, shredded
1 apple, peeled and chopped
1/2 onion, chopped
1 tablespoon sugar
2 tablespoons apple cider vinegar
1/2 cup vegetable broth
Salt and pepper, to taste
For the Roasted Potatoes:
4 medium potatoes, peeled and cut into wedges
2 tablespoons olive oil
1 teaspoon paprika
Salt and pepper, to taste
Fresh rosemary or thyme sprigs (optional)
Directions:
Prepare the Roulades: Start by seasoning the meat slices with salt and pepper. In a mixing bowl, combine breadcrumbs, chopped onion, garlic, mustard, parsley, salt, and pepper. Spread the mixture over each slice of meat. Roll up the slices tightly and secure the ends with toothpicks or kitchen twine.
Brown the Roulades: Heat olive oil in a large skillet over medium-high heat. Add the roulades and sear on all sides until golden brown. Once browned, remove the roulades from the skillet and set them aside.
Cook the Cabbage: In the same skillet, add a little more olive oil if needed. Toss in the chopped onion and apple, and sauté until softened. Add the shredded cabbage, sugar, apple cider vinegar, vegetable broth, salt, and pepper. Stir well, cover, and simmer over low heat for about 30 minutes, until the cabbage is tender and flavors are well combined.
Roast the Potatoes: Preheat your oven to 400°F (200°C). Toss the potato wedges in olive oil, paprika, salt, pepper, and fresh herbs. Arrange them on a baking sheet in a single layer and roast in the preheated oven for 30-40 minutes, turning occasionally, until crispy and golden.
Finish Cooking the Roulades: While the cabbage is simmering and the potatoes are roasting, return the browned roulades to the skillet with the cabbage. Pour in the broth and cover. Let them cook for another 20-30 minutes, until the meat is tender and fully cooked.
Serving and Storage Tips:
Serve the roulades alongside the red cabbage and roasted potatoes for a complete meal. Garnish with extra fresh parsley or herbs if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the roulades and cabbage gently on the stove, adding a splash of broth if needed. The potatoes can be reheated in the oven to regain their crispness.
Variations:
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