Apple roulades from the Roman pot

Ingredients for 5 servings:

• 5 roulades
• 10 slices of bacon
• 2 m.-sized apples
• 500 ml cola
• 500 ml apple juice
• 2 ½ tsp vegetable stock powder
• some mustard, medium hot
• salt and pepper
• Sauce thickener, dark

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 45 minutes

Rinse the Roman pot with water. Cut the apples into small pieces. Spread the roulades with mustard and season with salt and pepper. Top each roulade with 2 slices of bacon and apple pieces. Then wrap the roulades together and secure with roulade pins. Place the roulades in the Roman pot. Mix 250 ml of apple juice with cola and 1.5 tsp of vegetable stock powder and pour over the roulades. Place the Roman pot in the cold oven and braise the roulades at 220°C (top/bottom heat) for 90 minutes. Now mix another 250 ml of apple juice with 1 tsp of vegetable stock and pour over the roulades. Then braise everything for another 90 minutes. Remove the roulades from the oven and place them on a plate. Thicken the juice with a sauce thickener to make a sauce and serve everything together. Bread dumplings and red cabbage go very well with this, of course.