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For weeks we've been amazed at the fantastic selection of vegetables at the market, especially in autumn. I've especially been noticing the parsley root, which I've never cooked before. It's very rich in vitamins and contains hardly any carbohydrates. (Watch out: the parsnip looks very similar and is 18% carbohydrate, making it a real "carb bomb".) Last night on Lanz (a German talk show) Mario Kotaska made a mousse with parsley and parsley root, and I couldn't wait to try it this weekend. In addition, there was my favorite type of cabbage: Savoy.

For a real feast, we combined both "greens" with beef rouladen in a slightly sweet red wine. The three ingredients were excellent together. The parsley mousse harmonized well with the sharp sauce and easily prevailed over its strong flavor. Who says vegetables can't go well with meat?

Season the rouladen with salt and pepper. Then add a piece of pickled gherkin, a piece of white bacon, and 1/2 dsp spicy mustard. (Most pickles are about 10% carbs. That doesn't really matter for the amount we're using here, but all the same, we recommend using the almost carb-free gherkins. Also: spicy mustard has fewer carbs than medium-spicy, and it actually tastes like mustard seed instead of vinegar. Don't worry, it won't be too spicy.) Roll the rouladen, secure them with skewers or toothpicks, and then sear them on all sides. Deglaze with red wine. The rouladen should be half covered with the sauce. Use an appropriately-sized saucepan, because if it's too large you'll have to use a lot of red wine or - worse - water down the sauce. Simmer covered over low heat for 40 minutes, turning the rouladen occasionally.

Cut the cabbage into 1 cm-thick strips and cook in a large pot with about 1 cm of water. Cover and stir occasionally until everything is cooked nice and soft. This should take 30-40 minutes. Uncover for the last 10 minutes to let the water evaporate. Then fry the chopped onions in a pan and deglaze with 1 cup broth and 100 ml_(1/2 cup) cream. Thicken with almond flour, then pour the sauce over the cabbage. Salt and pepper to taste. Let it sit for 10 minutes.

For the mousse, peel the parsley roots and chop them into large cubes. Cook these in salted water with 2 dsp horseradish. They should be done in 30 minutes. Now puree the cooked roots with the cream and the two bunches of parsley. (We left the stems on the parsley.) Season with salt, pepper, and nutmeg.

Then remove the rouladen from their saucepan and thicken their sauce with macadamia nut flour. It adds an exceptional flavor. Add a little salt. For a finishing touch, put in 1/2 dsp sweetener. I have never had such a delicious sauce.

After having this for Sunday lunch, I recommend taking a long Sunday afternoon stroll. I ate so much that I felt like I needed a walk!

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