Mini Beef Roulades With Red Cabbage Salad And Tagliatelle - cooking recipe

Ingredients

1/2 head red cabbage, shredded
4 tbsp wine vinegar
1 None orange, juiced
3 tbsp oil
7 oz tagliatelle
4 tbsp medium-spicy mustard
8 thin slices roast beef
3.5 oz ham, diced
4 None pickles, halved
1 tbsp tomato paste
1 1/4 cups vegetable stock
2 tsp cornstarch

Preparation

Combine red cabbage, vinegar and orange juice. Season. Set aside for 30 mins then mix with 2 tbsp oil.
Meanwhile, cook pasta in boiling salted water until al dente. Drain.
Spread mustard over roast beef. Sprinkle diced ham over top, add a pickle then roll up and secure with toothpicks. Heat 1 tbsp oil in a frying pan and cook beef roulades for 2-3 mins. Set aside. Add tomato paste and cook briefly. Add stock, return rolls to pan and cook, covered, for 20 mins. Set rolls aside and keep warm. Season sauce then add cornstarch and simmer for 2-3 mins. Serve with pasta and red cabbage salad.