Potato and Mararoni Roulade with Red Cabbage

For the potato-maroni roulade with red cabbage, rinse potatoes and boil with the skin in lightly salted water until soft. Then peel and strain while still hot. Add semolina, egg yolks, flour, salt and nutmeg and work into a smooth dough. Let rest for 10 minutes.

For the filling, cut the chestnuts into small cubes or mash them with a fork. Peel and finely chop the shallots. Chop the thyme as well. Heat oil in a pan and sauté shallots. Add chestnuts and thyme and sauté briefly. Season with salt and pepper. Allow to cool.

On a floured surface, roll out potato dough to about 1/2-inch thickness. Spread with the filling and roll into a roulade. Place a moistened cloth napkin on top and brush with melted butter. Wrap roulade in it and tie tightly at ends. Place in lightly salted water and simmer on low heat for 20-30 minutes.

For the red cabbage, first cut the cabbage into fine noodles (e.g. with a bread slicer). Grate the apple or cut into wedges. Mix the red cabbage with the apple, the spices and the lemon juice, press together and let it steep for about 1 hour.

Heat oil and caramelize sugar in it. Add onion and fry briefly. Deglaze with vinegar, add the red cabbage, pour in water and let it steam. Finally, add red wine, season to taste and finish steaming.

Cut the potato roulade into not too narrow slices. Arrange the potato-maroni roulade with red cabbage and serve.

Preparation Tip:

As an alternative to the cloth napkin, a layer of plastic wrap can be used first to roll up the Potato and Maroni Roulade with Red Cabbage, followed by a layer of aluminum foil (to keep the shape).

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