Beef Roulades with Gherkins and Red Cabbage

Red Cabbage

• 60 g dried prunes, pitted
• 75 g raisins
• 800 g red cabbage, cut in pieces (3-4 cm)
• 50 g goose fat
  of lard
• 1 ½ Tbsp caster sugar
• 1 ½ tsp fine sea salt
• 6 cloves
• 500 g red wine

Roulade Filling

• 250 g onions, quartered
• 300 g smoked ham, cooked, cut in pieces (see tip)
• 100 g smoked bacon, cut in pieces
• 40 g Dijon mustard
• 150 g pickled gherkins
• 1 tsp ground black pepper

Sauce

• 60 g onion, quartered
• 100 g fresh button mushrooms
• 20 g unsalted butter, diced
• 180 g mixed vegetables (e.g. carrots, celeriac, leeks), cut in pieces (3 cm)
• 30 g Dijon mustard
• 30 g tomato purée
• 50 g water
• 250 g red wine
• 2 - 2 ½ beef stock cubes (each for 0.5 l), crumbled, to taste
  of 2 - 2 ½ heaped tsp beef stock paste, homemade, to taste

Roulade

• 60 g sunflower oil
• 2 Tbsp sweet paprika
• 1700 g beef topside (cut in 10 thin slices, each slice approx. 25 cm x 12 cm)
• 30 g plain flour
• 100 g sour cream
• 1 - 2 Tbsp red wine vinegar, to taste
• 1 pinch fine sea salt, or to taste
• 1 pinch ground black pepper, or to taste