Preheat oven to 350F.
Place basmati rice, ground beef, nutmeg and lemon zest in a bowl. Season with salt and pepper, mix to combine.
Place equal amounts of rice and beef mixture in centre of cabbage leaves. Roll cabbage leaves to seal.
Place cabbage rolls in a casserole dish, cover with tomato sauce.
Cover dish with parchment paper followed by tin foil, place in oven and cook until tender, approximately 30- 40 minutes.
Remove from oven, keep covered and warm until assembly.
Add potatoes to a pot filled with cold salted water, boil until tender. Approximately 30 minutes. Drain.
Place pot with potatoes over low heat.
While potatoes are hot, add cream and butter to pot, mix to incorporate.
Once butter has melted, add cheeses, season with salt and mix to incorporate.
Set aside until assembly.
Heat oil in a medium pot over medium-high heat.
Season oxtail and place in pot. Sear on all sides until golden, approximately 10 minutes.
Add shallots, garlic, spices and bay leaf. Stir to combine.
Deglaze with red wine and reduce liquid by half, approximately 10 minutes.
Add veal stock and cover. Gently cook over low heat, until ox tail is tender, approximately 4 hours.
Strain liquid into a small pot. Reduce until a sauce consistency, over medium low heat for approximately 30 minutes.
Remove meat from oxtail, shred and place in pot with sauce.
Add sauerkraut to pot, season with salt and pepper stir. Cover and keep warm until assembly.
Place pureed beet and grated horseradish in a bowl.
Place apple cider vinegar and worcestershire sauce in a small pot over high heat. Bring to a boil and set aside.
Add bloomed gelatin to vinegar mixture, whisk to combine.
Pour vinegar mixture over pureed beet and horseradish in bowl. Mix and set aside.
Dry apple slices from lemon water. Arrange by layering apples in a long rectangle on plastic wrap.
Spoon beet mixture over apples, roll and form into a log. Set aside to cool before slicing.
Pipe sour cream in 2 tablespoon dollops on a baking tray lined with parchment paper. Place in freezer until set. Approximately 30 minutes.
Place oil in a large pot, fill half way and heat to 375F. Line a baking tray with paper towel.
Prepare breading station and place flour, eggs and rye breadcrumbs in separate dishes.
Dredge set sour cream dollops in flour. Shake off excess flour, place in egg. Using a slotted spoon, remove excess egg and dredge in rye breadcrumbs.
Gently place in oil, fry until golden, approximately 3- 5 minutes. Remove, place on paper towel lined tray and season. Repeat with remaining sour cream dollops, set aside until assembly.
Heat Grill to medium high heat and brush with olive oil.
Season steaks with salt and pepper and place on grill.
Cook steaks until medium-rare, approximately 3 minutes per side.
Remove steaks from grill, place on a cutting board, tent with foil and set aside to rest before slicing.
Spoon Cheesy Mash on 1 side of plate. Place sliced Flank Steak over Cheesy Mash.
Place Cabbage Roll beside Cheesy Mash and Flank Steak.
Place 1 Sour Cream Fritter on top of Cabbage Roll.
Place 1 piece of Beetroot Horseradish in front of Cabbage Roll.
Spoon 'Boiled Beef' Cabbage Sauce around plate and serve.
