Summary

Ingredients

• 4 pork roulade (s)
• 150 g ham, (Katenschinken)
• 1 apple
• 1 shallot (s)
• 500 g sauerkraut
• salt
• pepper
• Mustard, Dijon
• Paprika powder, noble sweet
• 1 clove (s)
• Caraway seed
• Clarified butter
• 1 tablespoon tomato paste
• Cremefine
• some water

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Instructions

1. Cut the shallot and the apple, both peeled, into small cubes. Sauté the bacon, apple and shallot in clarified butter. Then add the sauerkraut. Season the whole thing with salt, pepper, paprika powder, cloves and caraway seeds. Then stir in the tomato paste. Fill up with a little water.
2. Let the sauerkraut stew for about 45 minutes. Finally tie off with Cremefine.
3. Knock the pork roulades flat and coat them thinly with Dijon mustard. Place the sauerkraut as a filling on top and roll up the roulades. Secure with twine or roulade needles. Fry the roulades in clarified butter on all sides, then place in a baking dish, add the rest of the sauerkraut all around.
4. Cook the roulades at approx. 100 degrees convection for around 1-1.5 hours.
5. Ribbon noodles or plain mashed potatoes go well with it.