Peel onion, dice finely. Pluck the herbs and let them drain.
Heat fat. Sauté onions. Remove the saucepan from the stove, add the paprika. Steam the cabbage briefly, season with salt, pepper and thyme.
Clean the apple, rinse it, cut it into tiny cubes with the peel.
Season the meat lightly with salt and season with pepper. Coat one side with horseradish. Mix the kitchen herb with crème and apple pieces fraîche. Put one part on each meat, roll up tightly, wrap with kitchen twine, turn in flour to the other side.
Brown the roulades in the hot fat around them. On top add the coarsely chopped cooking vegetables, steam. Extinguish with a quarter of meat broth and a quarter of wine. Add juniper berries and simmer for 5 minutes.
Pour in remaining liquid little by little. Cook the roulades at a moderate temperature with the lid closed for about 35 minutes.
Cut out juniper berries. Season sauce.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – that way you always have everything at hand!