Rolls \"Königsberger Art\" (diabetic)

Name: Rolls \"Königsberger Art\" (diabetic)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 25 g Toast; 1 medium sized cleaned and peeled onion; 250 g mixed minced meat; 1 egg (size S); 7-10 Tbsp salt, black pepper; 30 g Capers; 4 Pork roulades (approx. 100 g each); 3 TABLESPOONS Oil; 1/2 l clear broth (instant); 650 g peeled potatoes; 1/2 bunch Parsley; 7-10 Tbsp grated rind of 1/2 untreated lemon; 200 g Schmand; 7-10 Tbsp vegetable binder; 2 TABLESPOONS Lemon juice; 1 glass (370 ml, drained weight 185 g) beetroot; 1 untreated lemon, caper apples and salad leaves for garnishing; 7-10 Tbsp wooden skewers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

25 g Toast
1 medium sized cleaned and peeled onion
250 g mixed minced meat
1 egg (size S)
7-10 Tbsp salt, black pepper
30 g Capers
4 Pork roulades (approx. 100 g each)
3 TABLESPOONS Oil
1/2 l clear broth (instant)
650 g peeled potatoes
1/2 bunch Parsley
7-10 Tbsp grated rind of 1/2 untreated lemon
200 g Schmand
7-10 Tbsp vegetable binder
2 TABLESPOONS Lemon juice
1 glass (370 ml, drained weight 185 g) beetroot
1 untreated lemon, caper apples and salad leaves for garnishing
7-10 Tbsp wooden skewers

Directions

1
Soak the toast in cold water. Finely dice onion. Knead minced meat with egg, half of the onion cubes, squeezed toast, some salt and pepper well. Mix in the capers. Wash the roulades and dab dry. Spread with minced meat, roll up and pin with wooden skewers or roulade needles.
2
Heat oil in a roaster. Fry the roulades for about 5 minutes, turning them over. Season with salt and pepper. Add remaining onion cubes. Pour on stock, bring to the boil, cover and stew for about 30 minutes. Meanwhile wash the potatoes, cut into pieces and cook in salted water for about 20 minutes. Wash the parsley, dab dry and pluck from the stalks. Chop the leaves, except for a few for garnishing. Remove the roulades from the stew stock and keep warm. Stir lemon zest and sour cream into the stock, bring to the boil. Stir in binding agent. Season to taste with lemon juice, salt and pepper.
3
Chop the leaves, except for a few for garnishing. Remove the roulades from the stew stock and keep warm. Stir lemon zest and sour cream into the stock, bring to the boil. Stir in binding agent. Season to taste with lemon juice, salt and pepper. Add the roulades to the hot sauce. Drain potatoes, let them evaporate and sprinkle with parsley. Drain the beetroot. Wash the lemon. Peel half of the skin with a zest ripper in fine strips. Arrange roulades, potatoes and beetroot on plates, sprinkle with lemon zests. Garnish with caper apples, salad leaves and the remaining parsley
4
Drain potatoes, let them evaporate and sprinkle with parsley. Drain the beetroot. Wash the lemon. Peel half of the skin with a zest ripper in fine strips. Arrange roulades, potatoes and beetroot on plates, sprinkle with lemon zests. Garnish with caper apples, salad leaves and the remaining parsley