Hand cheese roulades in a Roman pot

Ingredients for 4 servings:

• 5 pork schnitzels
• 200 g Harzer cheese
• 4 slice(s) raw ham, very thinly sliced
• 7 m.-large potatoes, waxy
• 4 onions
• 4 garlic cloves
• ½ leek(s)
• ¼ bell pepper(s), mild
• ¼ liter of apple cider
• salt and pepper
• Paprika powder, sweet
• Nutmeg, freshly grated

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours 20 minutes

Fill the Roman pot with cold water and set aside. Flatten four of the five pork schnitzels with a meat tenderizer. Cut the fifth schnitzel into 1-1.5 cm cubes. Cut the hand cheese into thin slices. Season the flattened schnitzels lightly with pepper and grated nutmeg. Top each with a slice of raw ham, then the hand cheese slices. Roll each schnitzel into a roll and secure with roulade pins. Peel and wash the potatoes. Peel the onions and garlic cloves and cut each into wedges. Trim the leeks and cut them into 0.5 cm thin rings. Trim, wash, and dice the sweet peppers. Drain the water from the Roman pot. Arrange the vegetables, potatoes, and roulades in the Roman pot. Sprinkle the finely diced schnitzel meat between the roulades to give the sauce around the hand cheese roulades more flavor and strength. Sprinkle a level teaspoon of salt, a little pepper, and paprika powder over the roulades to taste. Pour the apple cider over everything. If desired, add the remaining slices of Handkäse (hand cheese). Now close the Roman pot and place it in an unheated oven at 180°C (top/bottom heat) for approximately 70-80 minutes.