Rouladen with cabbage and bell pepper

Ingredients

• 4 beef roulades
• 2 red bell peppers
• 200 g sauerkraut
• 2 onions
• 1 Garlic clove
• 1 tsp Marjoram
• 1 bunch parsley
• 1 tbsp oil
• 2 tbsp clarified butter
• 125 ml tomato juice
• 1 tbsp Tomato Paste
• 3 tbsp crème fraîche

Instructions

1. 1.

   Wash, pat dry, salt and pepper the roulades. Halve the bell peppers, remove seeds, wash. Peel and finely chop onions and garlic, mix with chopped sauerkraut. Add marjoram and chopped parsley. Place a half of a bell pepper on each meat slice, drizzle with oil, spread the cabbage mixture on top, roll up and tie.

2. 2.

   Heat clarified butter in a braising pot, brown the roulades all around, add tomato juice and tomato paste, cover and simmer for 1½ hours. Remove the roulade, puree the sauce and stir in crème fraîche.