- ⅔ cup red cabbage, fresh
- ¼ bunch of parsley, flat-leaved
- 1 ⅓ lb potatoes, hard boiled
- 1 egg, medium size
- 2 Tbsp cornstarch
- ¼ cup cornmeal
- ¼ butter
- 4 slices of top round beef, 6 ounces each
- ¾ cup pearl onions (from a jar)
- 1 bunch Arugula (rocket)
- 1 bunch of soup vegetables
- 1 onion, red
- 4 slices Serrano ham
- 3 Tbsp. mustard, coarse
- 4 Tbsp. oil
- 1 Tbsp. tomato paste
- ¾ cup red wine
- 1⅔ cup water
- Fresh Ground Pepper
1.Finely dice the red cabbage. Wash and spin dry the parsley, then chop finely. Wash the potatoes
2.Pour salted water into the pressure cooker up to the minimum mark, and add the potatoes without the inset. Close the pressure cooker in accordance with the instructions, set the control valve in the lid to 2 (speed setting) and heat the pot fully. When the yellow ring appears, turn the heat down to low. When the green ring appears, the cooking time of 10 minutes begins.
3.After the cooking time has finished, allow the steam to escape from the pressure cooker and open it in accordance with the instructions. Peel the potatoes, transfer them into bowl and mash them with a potato masher.
4.Add the red cabbage and the parsley to the mashed potatoes, and season with salt and nutmeg. Add the egg and 1 Tbsp. of the cornstarch and knead all the ingredients together well with your hands to produce a smooth mixture.
5.Place a sheet of plastic wrap on the countertop and sprinkle with half of the cornmeal. Place the potato mixture on top of it, shape into a long loaf, and sprinkle with the remaining cornmeal. Wrap the loaf with the plastic wrap twisting both ends tightly to seal, and refrigerate for 20 minutes.
6.For the patties, remove the loaf from the plastic wrap, and cut into approx. 8 evenly thick slices. Heat the butter in a coated pan and fry the patties at medium heat for approx. 3 minutes on each side until golden brown. Keep warm until serving.
8.Flatten the beef slices (for example with the bottom of a casserole). Drain the pearl onions and cut them in half. Wash the Arugula, shake dry, and pluck coarsely. Wash, clean, and cut the soup vegetables. Peel the onion and dice coarsely.
9.Season the beef slices with salt and pepper and cover with one slice of Serrano ham each. Mix the pearl onions, Arugula and mustard. Spread one quarter of mixture on each beef slice covering only half the slice and leaving about ¾ inch margin. Roll the roulades up tightly starting from the side with the filling and secure with toothpicks.
10.Heat the oil in a pressure cooker, sear the roulades on all sides for about one minute each and remove. Add the vegetables to the pressure cooker and roast for 5 minutes. Season with salt and sugar, add the tomato paste, and roast briefly. Finally, deglaze with red wine and allow to simmer until the liquid has been reduced by half. Add 1⅔ cup of water, mix, and place the roulades in the sauce.
11.Close the pressure cooker in accordance with the instructions, set the control valve in the lid to 2 (speed setting), and heat the pot fully.
12.When the yellow ring appears, turn the heat down to low. When the green ring appears, the cooking time of 15-20 minutes begins
13.After the cooking time has finished, allow the steam to escape from the pressure cooker and open it in accordance with the instructions. Remove the roulades and keep warm. Pass the sauce through a sieve, pour it back into the pot, and bring it to a boil. Stir 1 Tbsp. of cornstarch into a small amount of water, and stir into the sauce. Once the sauce has slightly thickened remove the toothpicks from the roulades, place the roulades in the sauce again, and let them simmer for another 5 minutes.
14.Arrange the roulades with the potato and red cabbage patties on plates, and drizzle with some of the sauce. Serve the remaining sauce in a sauce boat.