Season beef roulades with salt and pepper. Spread the filling evenly over the roulades in the order of cheese, spinach, ham, sage and garlic clove, leaving a small border. Roll up the roulades, pin them with skewers or wrap them with spaghetti. Fry the roulades in hot clarified butter or oil on 2 or automatic cooking plate 8-9. Extinguish with red wine and water, steam in closed saucepan for 60-70 min on 1 or automatic cooking plate 4-5. In the Kelomat, the cooking time is reduced to 20-25 min.
Remove roulades, thicken sauce with crème fraîche and sauce thickener, season to taste with salt and freshly ground pepper. Serve with noodles or possibly potatoes and perhaps a leaf salad.
Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?