Roulades With Sauerkraut Vogelsberger Rolle Recipes

ROULADES WITH SAUERKRAUT (VOGELSBERGER ROLLE)

Steps:

• Slice the pickle lengthwise into six wedges. Slice pork loin into six thin, wide pieces and lay onto a baking sheet.
• Lay a slice of bacon and a slice of dill pickle on one side of each pork loin slice. Divide the mustard and sauerkraut among the pork loin slices. Season with salt and pepper; roll up each slice tightly and secure with toothpicks. Dip each roulade in the beaten egg and then roll in bread crumbs.
• Melt the butter in a skillet over medium heat; drizzle in the olive oil. Cook each roulade until they are golden brown, and a thermometer inserted into the center registers 145 degrees F (63 degrees C), 5 to 7 minutes per side. Remove toothpicks before serving.

ROULADES WITH SAUERKRAUT (VOGELSBERGER ROLLE)

Steps:

• Slice the pickle lengthwise into six wedges. Slice pork loin into six thin, wide pieces and lay onto a baking sheet.
• Lay a slice of bacon and a slice of dill pickle on one side of each pork loin slice. Divide the mustard and sauerkraut among the pork loin slices. Season with salt and pepper; roll up each slice tightly and secure with toothpicks. Dip each roulade in the beaten egg and then roll in bread crumbs.
• Melt the butter in a skillet over medium heat; drizzle in the olive oil. Cook each roulade until they are golden brown, and a thermometer inserted into the center registers 145 degrees F (63 degrees C), 5 to 7 minutes per side. Remove toothpicks before serving.

ROULADES WITH SAUERKRAUT (VOGELSBERGER ROLLE)

Steps:

• Slice the pickle lengthwise into six wedges. Slice pork loin into six thin, wide pieces and lay onto a baking sheet.
• Lay a slice of bacon and a slice of dill pickle on one side of each pork loin slice. Divide the mustard and sauerkraut among the pork loin slices. Season with salt and pepper; roll up each slice tightly and secure with toothpicks. Dip each roulade in the beaten egg and then roll in bread crumbs.
• Melt the butter in a skillet over medium heat; drizzle in the olive oil. Cook each roulade until they are golden brown, and a thermometer inserted into the center registers 145 degrees F (63 degrees C), 5 to 7 minutes per side. Remove toothpicks before serving.

ROULADES WITH SAUERKRAUT (VOGELSBERGER ROLLE)

Steps:

• Slice the pickle lengthwise into six wedges. Slice pork loin into six thin, wide pieces and lay onto a baking sheet.
• Lay a slice of bacon and a slice of dill pickle on one side of each pork loin slice. Divide the mustard and sauerkraut among the pork loin slices. Season with salt and pepper; roll up each slice tightly and secure with toothpicks. Dip each roulade in the beaten egg and then roll in bread crumbs.
• Melt the butter in a skillet over medium heat; drizzle in the olive oil. Cook each roulade until they are golden brown, and a thermometer inserted into the center registers 145 degrees F (63 degrees C), 5 to 7 minutes per side. Remove toothpicks before serving.

ROULADES WITH SAUERKRAUT (VOGELSBERGER ROLLE)

Steps:

• Slice the pickle lengthwise into six wedges. Slice pork loin into six thin, wide pieces and lay onto a baking sheet.
• Lay a slice of bacon and a slice of dill pickle on one side of each pork loin slice. Divide the mustard and sauerkraut among the pork loin slices. Season with salt and pepper; roll up each slice tightly and secure with toothpicks. Dip each roulade in the beaten egg and then roll in bread crumbs.
• Melt the butter in a skillet over medium heat; drizzle in the olive oil. Cook each roulade until they are golden brown, and a thermometer inserted into the center registers 145 degrees F (63 degrees C), 5 to 7 minutes per side. Remove toothpicks before serving.

CABBAGE ROULADE WITH SAUERKRAUT

Steps:

• Peel off the outer leaves of the head of a cabbage.
• Take 12 leaves and cut out the hard center.
• Blanch the cabbage leaves in salt water for a few minutes till they are soft and pliable.
• Taste the sauerkraut. If it is sour, rinse and drain it.
• Heat butter in a pot.
• Add onion and allow it to sweat for a few minutes.
• Add the sauerkraut and lightly mix.
• Stir in water or vegetable stock, bay leaves, peppercorns and juniper berries.
• Simmer for 15 minutes and then fold in the carrot batons.
• Remove from heat and drain, reserving the drained liquid.
• Place the blanched cabbage leaves on a tray or a clean table.
• Place some of the half cooked, drained sauerkraut on them and roll.
• Brush a baking dish or cooking pot with a little butter.
• Place the cabbage rolls in it and top with the sauerkraut juice.
• Cover the pot.
• Braise in the oven at 180-200C for 30 minutes.
• Serve with tomato coulis, garlic beans and fried potato wedges.
• To prepare the tomato coulis, saute the chopped onions and garlic on olive oil.
• Fold in the tomatoes, salt, pepper and water or vegetable stock. Bring to a boil.
• Boil the sauce for 5 minutes.
• Allow it to blend till it thickens.
• Pour this sauce over the cabbage rolls and serve.
• To prepare the beans, clean them and then blanch in salt water for a few minutes.
• Add a little thyme and butter to the water just for good taste.
• After blanching, remove the beans and drop them in ice water to retain the colour.
• Saute 10 gms. garlic in butter alongwith a little finely chopped onion.
• Add beans and season with salt and pepper.
• For the potato wedges, wash the potatoes and cut into wedges.
• Blanch them for a few minutes in salt water.
• Fry in oil and drain on clean kitchen paper towels.
• Season to taste with fresh herbs, salt and pepper.
• Enjoy!