ROAST BEEF COLESLAW ROULADES
Rostbiffsrulader med coleslaw
Make sure you shred the cabbage really thin, and you'll be fine!
Serves 8
Approx 14 oz sliced roast beef
Coleslaw:
10½ oz green cabbage
1 teaspoon salt
3 shredded spring onions
0.8 cup low-fat crème fraîche or Greek or Turkish thick yogurt
1 tablespoon white wine vinegar
2 teaspoons strong mustard
some sugar
some ground black pepper
Decoration:
3 tablespoons dried roasted onions
Start with the coleslaw. Thinly shred the cabbage and mix with salt. Leave for 30 minutes and then pour off any excess fluid. Mix the cabbage with remaining ingredients and store cold.
Divide the coleslaw on the meat slices and roll them up. Put them on a serving plate and sprinkle with dried roasted onions.
Enjoy!
Bella
Rostbiffsrulader med coleslaw
Make sure you shred the cabbage really thin, and you'll be fine!
Serves 8
Approx 14 oz sliced roast beef
Coleslaw:
10½ oz green cabbage
1 teaspoon salt
3 shredded spring onions
0.8 cup low-fat crème fraîche or Greek or Turkish thick yogurt
1 tablespoon white wine vinegar
2 teaspoons strong mustard
some sugar
some ground black pepper
Decoration:
3 tablespoons dried roasted onions
Start with the coleslaw. Thinly shred the cabbage and mix with salt. Leave for 30 minutes and then pour off any excess fluid. Mix the cabbage with remaining ingredients and store cold.
Divide the coleslaw on the meat slices and roll them up. Put them on a serving plate and sprinkle with dried roasted onions.
Enjoy!
Bella
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