John Myers
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Sauerkraut Sometimes Wrapped in Pork Roulade
The perfect sauerkraut sometimes wrapped in pork roulade recipe with a picture and simple step-by-step instructions.
Roulades:
- 4 Pork schnitzel thinly sliced
- Black pepper, salt
- Oil for frying
- Mustard medium hot
Sauerkraut:
- Allspice grains
- 3 piece Bay leaves
- Lard
- 420 g Sauerkraut preserve
Sauce:
- 400 ml Veal bouillon
- Tomato paste concentrated three times
- Pimento
- Bay leaf
- Ground caraway or
- Ground cumin
- Mondamin Fix sauce binder
- Whipped cream 30% fat
Preparation:
- Wash the schnitzel, pat dry and then salt and pepper on the inside and brush with mustard.
- Heat the lard together with the allspice grains and bay leaves and sear the sauerkut in it.
- When the lard is ready, remove the allspice and bay leaves (fiddling).
- Now you give – depending on your taste and appetite – the cabbage on the roulades.
- Fold in once from the top, then fold over once from the right and left and continue to wrap. Then hold it together with kitchen twine or roulade clips.
- Heat the oil in the large pan and fry the roulades well on all sides.
- Now add a good amount of tomato paste and more allspice and bay leaves. Fry everything briefly because tomato paste turns bitter quickly.
- Pour the veal bouillon on top and put the lid on. Let it simmer gently.
- It does not take pigs that long (approx. 20 min.), Always poke in with a meat fork or, more finely, with a toothpick. If the roulade no longer sticks, it is good.
- Now fish the allspice and bay leaves out of the sauce.
- What comes next will not please some of you. But you can also make it easier because it is tasteless.
- I now add the sauce thickener and cream, depending on the consistency, and let the whole thing boil again.
- Now taste good again and then enjoy your meal!
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