I came across a photo the other day; featuring roulades. It looked absolutely yummy. A few days later, my mother mentioned red cabbage (on a subject completely unrelated) and my mind was set.

Now, I have a kitchen smelling of Christmas dinner (in a way) and a lovely plate with red cabbage and roulades is in front of me. I LOVE IT.

• beef (for roulades)
• gherkins
• onions
• streaky bacon
• mustard, salt & pepper
• jar red cabbage (I’ll post a recipe for making it yourself later on)
• apple (if you are not too sensitive)

Preheat oven to 160°C.

Apply pepper & salt to the beef, add a fairly generous amount of mustard. Dice the onions and turn the gherkins into smallish stripes and roll everything into little rolls. Fasten with a tooth pick. Place into a baking tray.

Place baking tray into preheated oven. Turn from time to time. It should take about 40-45 minutes, depending on how big those rolls are.

Heat the red cabbage in a sauce pan, add smaller pieces of apple (if that is possible in your case), plus a little bit of fat from the bacon (if there is something left).

For all those that eat starch, serve with potato dumplings (for a feel of German cuisine) or plain salt potatos.

Enjoy.