Rouladen with Pumpkin and Savoy Cabbage

Ingredients

• 4 beef roulades
• 500 g savoy cabbage
• 250 g pumpkin flesh
• 1 onion
• 1 garlic clove (finely chopped)
• 0.5 chili pepper
• 2 tbsp butter
• 125 ml chicken broth
• 2 tbsp vinegar
• 1 tbsp honey
• 1 untreated lemon
• 2 tbsp oil
• Salt
• Pepper

Instructions

1. 1.

   Wash the meat, pat dry, salt and pepper. Clean the savoy cabbage, blanch in boiling salted water for 5 minutes, shock in cold water and drain well. Trim the outer eight leaves, cut ribs flat. Place two leaves on each slice of meat, cut remaining cabbage leaves into strips.

2. 2.

   Peel the onion and dice with pumpkin finely. Peel garlic, slice chili pepper into thin rings. Sauté onion and pumpkin in 1 tbsp butter, pour in broth and vinegar, stir in honey and chili. Add garlic, season with salt and pepper, cover and simmer for 5 minutes.

3. 3.

   Drain the vegetables, catch the sauce and spread it over the meat slices. Top with butter chunks, roll up, secure and brown all sides in hot oil in a pot. Pour pumpkin sauce over, cover and cook on low heat for 1 hour 30 minutes.