Fine veal-red cabbage roulade with potato noodles

Name: Fine veal-red cabbage roulade with potato noodles
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Ingredients: 400 g Red cabbage; 2 Onions; 5 TABLESPOONS light balsamic vinegar; 2 TABLESPOONS Sugar; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground pepper; 4 Veal roulades (approx. 150 g each); 2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 700 ml dry white wine; 2 Bay leaves; 1 package (400 g) Schupfnudeln aus dem Kühlregal; 1 TABLESPOON clarified butter; 2 TEASPOONS Cornstarch; 300 g Chestnuts; 2 stem(s) Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
110 mins

TOTAL TIME
110 mins

Ingredients

Servings: 4

400 g Red cabbage
2 Onions
5 TABLESPOONS light balsamic vinegar
2 TABLESPOONS Sugar
7-10 Tbsp Salt
7-10 Tbsp freshly ground pepper
4 Veal roulades (approx. 150 g each)
2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
700 ml dry white wine
2 Bay leaves
1 package (400 g) Schupfnudeln aus dem Kühlregal
1 TABLESPOON clarified butter
2 TEASPOONS Cornstarch
300 g Chestnuts
2 stem(s) Parsley
7-10 Tbsp wooden skewers

Directions

1
Wash and clean the red cabbage, cut out the stalk and cut into thin strips. Onions peel, halve and cut into strips. Mix red cabbage, vinegar, vinegar and sugar, knead well, season with salt and pepper.
2
Halve each roulade, season with salt and pepper and top with the red cabbage mixture. Roll up the meat and pin it with wooden skewers.
3
Heat the oil and fry the roulades for about 10 minutes, add the tomato paste and fry for about 1 minute. Deglaze with wine, add laurel and season with salt. Stew in a closed roaster for about 1 1/4 hours.
4
Fry the Schupfnudeln in clarified butter according to the instructions on the packet. Stir starch and 4 tablespoons of water until smooth. Remove the roulades from the stock, thicken the stock with the starch and season to taste with salt, pepper and sugar.
5
Add roulades and chestnuts to the sauce, bring to the boil and simmer for about 5 minutes.
6
Wash the parsley, shake dry and pluck the leaves from the stalks. Arrange potato noodles, roulades and chestnuts on plates. Garnish with parsley and sprinkle with pepper.