John Myers
Cheese Roulades on Potato and Pepper Bed
The perfect cheese roulades on potato and pepper bed recipe with a picture and simple step-by-step instructions.
- 2 Pork roulades
- 2 Discs Gouda cheese
- 2 Discs Cooked ham
- Herbal cream cheese
- 400 g Potatoes
- 2 Peppers
- 1 Onion
- 2 Garlic cloves
- 300 ml Vegetable broth
- 2 tbsp Tomato paste
- Salt
- Pepper
- Hot paprika powder
- Dried oregano
- Peel the potatoes and cut into small cubes, clean the peppers and cut into cubes, peel the onion and the cloves of garlic and also dice, season everything with salt, pepper, oregano and paprika powder, mix well and place in the soaked Roman pot.
- Coat the roulades thickly with the cream cheese and top each with a slice of Gouda cheese and ham, roll up the roulades and tie them with roulade needles or twine and place them on the potato and pepper vegetables.
- Mix the vegetable stock with the tomato paste, pour over the roulades and vegetables, close the lid and put the pot in the cold oven, set it to 200 ° C and cook for about 120 minutes.
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