Beef roulade with cabbage-apple salad
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Calories
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Proteins
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Carbs
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Fat
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Ingredients
- {{ ingredientQuantities[0] * servingSize * 100 | roundTo:2 }} g beef sirloin
- {{ ingredientQuantities[1] * servingSize * 100 | roundTo:2 }} g soy bean cheese
- {{ ingredientQuantities[2] * servingSize * 100 | roundTo:2 }} g carrot
- {{ ingredientQuantities[3] * servingSize * 1 | roundTo:2 }} piece egg
- {{ ingredientQuantities[4] * servingSize * 1 | roundTo:2 }} tablespoon olive oil
- salt
- blackpepper, ground
- {{ ingredientQuantities[7] * servingSize * 100 | roundTo:2 }} g apple, green
- {{ ingredientQuantities[8] * servingSize * 100 | roundTo:2 }} g fresh white cabbage
- {{ ingredientQuantities[9] * servingSize * 1 | roundTo:2 }} g lemon
Preparation
Make an omelette of the beaten egg and salt in a hot skillet brushed with oil and let it cool on a plate. Cut the meat lengthwise to get a filet. Season the filet with salt and put the omelette on it, then distribute thinly sliced or grated carrot and the soy bean cheese cut into small sticks on top. Season all with salt and pepper, then drizzle with olive oil and roll into a roulade. Wrap the roulade tightly in aluminium foil. Bake the roulade in the oven preheated to 180˚C for 10-12 minutes. While the meat is cooking, prepare the salad. Core, peel and finely grate the apple together with the cabbage. Season it with lemon juice. Serve with the sliced roulade.