Wiener Zwiebelrostbraten mit Blattstockl und geschmorter Krautroulade
from http://www.salzburg24.at/

FG: Basically, the recipe title translates as: Viennese fried onion steaks with potato blinis and braised cabbage roulade. I could not find a translation for Blattstockl, but blatt means leaf (blinis?) in German. The following recipe is based on a Google translation. The dish looks and sounds so good, that I decided to deal with the translation.

The recipe, as far as I can tell from Google's translation, is from Chef Robert Sprenger of the Gasthof Schloss Aigen, a restaurant located near the castle, Schloss Aigen, in Aigen, Austria. The restaurant's main specialty is traditional Austrian beef dishes, but as you can tell from the potato blinis and braised cabbage roll in the picture, served in an upscale way.

For the beef you will need:
2 sirloin steaks, each 160g
Salt, pepper, mustard
50g butter
¼ liter veal or beef stock
Some parsley
2 onions cut into rings

For the braised cabbage roulade:
1 small head cabbage
100g sliced ​​bread
20g chopped parsley
100g small diced vegetables (carrots, celery, leek), diced
1 egg yolk
1 whole egg
Salt, pepper, balsamic vinegar, 1 shot
Butter

For the "Blattstockl" (mashed potato puree on blinis):

Puree:
4 - 6 floury potatoes (depending on size)
Butter
Cream, salt, nutmeg

Blinis:
250g cooked potato, mashed
3 egg whites
3 egg yolks
30g cornflour or the potato starch
30g nut butter or butter
Salt, cayenne pepper, nutmeg, 1 shot cream

TIP: prepare all ingredients beforehand, then the meal will take only about 30 minutes until serving, start to finish

Start by making the dough for the blinis and the potato pürre, then the cabbage rolls, and finally the beef.

Dough for the blinis:

• Whip egg whites with salt until creamy
• Into the potatoes, mix the egg yolks, cream, nut butter (or butter), potato starch or corn starch and stir well
• Fold the potato and egg white mixtures together with the cayenne pepper, nutmeg (caution: very intense) and season with salt
• Place in a piping bag and refrigerate

The puree:

• Peel potatoes and boil in salted water until tender, drain and finely mashed (Under no circumstances puree with a blender because otherwise the protein dissolves and the puree is like rubber!)
• Bring to boil, the cream, nutmeg and salt
• Pour cream over the potato and loosely fold in
• Keep warm

The cabbage roulade: [if you follow the instructions and make roulades from the whole head of cabbage, you will have more than 2 servings, unless you use a very small head of cabbage.]

• Remove outer leaves from cabbage and cook until tender
• Cut the rest of the cabbage into fine strips with a 2cm length
• Sauté the diced vegetables together with some butter until golden brown, then pour in a splash of balsamic vinegar and a sip of water and simmer covered until soft (about 5 - 10 minutes)
• Cool slightly, then add the toasted bread cubes, parsley and whole egg yolk; stir well and season with salt and pepper.
• Place 2 tablespoons of the filling on a cabbage leaf and wrap into a roll
• In an ovenproof frying pan set close together, sprinkle with some sugar and salt and pour over with melted butter
• Bake in the oven at 180° C. (350° F.) 12 - 14 minutes

For the blinis and sirloin steaks

• (Flourless) onion rings, fry in butter until lightly brown; caution: they darken quickly!
• Flatten the sirloin steaks slightly and sprinkle with salt, pepper and mustard (one side only) TIP: leave the fat, they give the meat the best flavor and the meat remains tender and juicy
• Froth the butter in a nonstick pan. Once the foam of the butter is gone and the butter turns golden brown, insert meat with the mustard side up and sear the meat until a nice brown crispy color takes [on both sides].
• [Remove and keep warm]

• In the meantime, add some oil into a another frying pan. Once the pan is hot, pipe pancakes into small rounds in the pan.
• When the edge is golden brown on the underside, turn
• [Spread potato puree on a blini, top with a second blini, more puree and another blini; keep in warm oven]

• Pour a small of beef stock into the pan that the meat cooked in
• Repeat this procedure several times and always let it boil down.
• Sauce with a piece of cold butter to bind and finish with parsley.

• Take the cabbage rolls out of the oven

[Assemble plates as show in the picture]

Serves 2