Summary

Ingredients

• 4 large roulade (s), from pork
• 1 packet cream cheese (natural or herbs)
• 1 thick carrot (s)
• 1 thick zucchini
• 8 slices bacon or Black Forest ham
• salt and pepper
• 500 ml vegetable stock
• 200 g sour cream or cream
• some margarine
• Sauce thickener

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Instructions

1. Wash the roulades, pat dry and spread them out side by side. Peel the carrot, wash the zucchini and cut long strips from both with the peeler.
2. Brush the roulades with the cream cheese, season with salt and pepper, then spread the bacon and vegetables on top.
3. Fold in a little bit to the right and left in length so that nothing oozes out and rolls up. Tie together with kitchen thread. Season a little on the outside and fry all over in hot margarine. Pour in the vegetable stock and cook for approx. 30 minutes over low heat with the lid on. Stir in the cream or sour cream and let it simmer a little, adding seasoning if necessary. If the sauce is too thin, just thicken it with a little sauce thickener.
4. Noodles, croquettes, rice, potatoes or mashed potatoes, gnocchi and vegetables or salad go well with this.