Záhorie-Style Roulade With Rice

Prepare the ingredients. Prepare all the ingredients and preheat the oven to 180 C 👩‍🍳✨

Slice the onion. Slice the onion into thin slices 🧅

Grate the carrot. Grate the carrot finely 🥕

Mix the vegetables and shape into balls. Mix the onion, carrot, cabbage and caraway seeds, and shape the mixture into smaller balls. When shaping, try to squeeze out any excess juice 🥕

Slice and pound the meat. Cut the meat into slices, butterfly them, pound them flat, season with salt and pepper. If needed, join two slices into one larger piece and pound again to create the largest possible cutlet 🥩

Top the meat with bacon. Top the meat slices with bacon 🥩

Wrap the meat with the vegetable balls. Place the vegetable mixture balls on the meat and wrap tightly into roulades 🥬

Place the roulades in a baking dish and bake covered. Put the remaining vegetable mixture into the baking dish, add the roulades tightly next to each other so they do not open, add the remaining bacon, cover, and bake in the oven at 180 C for about 60 minutes 🥩

Uncover the baking dish and finish baking. After one hour, uncover and bake for another 35-40 minutes until the meat turns golden brown 🥩

Cook the rice. Rinse the rice, cover with water in a 1:2 ratio, bring to a boil, then reduce to the lowest heat, cover, and cook for 10-15 minutes until tender 🍚

Blanch the peas. Blanch the peas in boiling salted water over medium heat for about 1 minute, then drain 🥦

Serve. Serve with the pan juices 🍽️✨