Roulades on roasted white cabbage

Name: Roulades on roasted white cabbage
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g White cabbage; 40 g streaky bacon; 2 small sour apples; 7-10 Tbsp Lemon juice; 4 discs Pork roulades (approx. 100 g each); 2 TABLESPOONS Double cream cream cheese with herbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Onions; 2 TABLESPOONS Oil; 200 ml White wine; 200 ml Tomato juice; 1 TABLESPOON clarified butter; 200 g Whipped cream; 1-2 TABLESPOONS Sauce thickener; 7-10 Tbsp Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g White cabbage
40 g streaky bacon
2 small sour apples
7-10 Tbsp Lemon juice
4 discs Pork roulades (approx. 100 g each)
2 TABLESPOONS Double cream cream cheese with herbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Onions
2 TABLESPOONS Oil
200 ml White wine
200 ml Tomato juice
1 TABLESPOON clarified butter
200 g Whipped cream
1-2 TABLESPOONS Sauce thickener
7-10 Tbsp Parsley
7-10 Tbsp wooden skewers

Directions

1
Clean and wash the cabbage and cut out the stalk. Cut the cabbage into fine strips. Dice bacon. Wash and quarter apples and cut out the core. Cut apples into slices and sprinkle with lemon juice. Wash the meat, dab dry and tap a little flat.
2
Spread cream cheese on top. Season with salt and pepper. Roll the meat tightly into roulades and add skewers. Peel and finely chop the onion. Heat the oil. Fry the roulades in it until golden brown all around. Add diced onion and fry. Deglaze with wine and tomato juice and stew covered for about 15 minutes. In the meantime, skip the bacon until crispy. Add apple slices, sauté and take out. Add lard. Fry the white cabbage over a high heat for about 10 minutes.
3
Add diced onion and fry. Deglaze with wine and tomato juice and stew covered for about 15 minutes. In the meantime, skip the bacon until crispy. Add apple slices, sauté and take out. Add lard. Fry the white cabbage over a high heat for about 10 minutes. Season with salt and pepper. Fold in apple-bacon mixture. Add cream to the roulades. Add sauce thickener, bring to the boil again and season to taste. Serve vegetables and roulades garnished with parsley. Serve sauce extra
4
Season with salt and pepper. Fold in apple-bacon mixture. Add cream to the roulades. Add sauce thickener, bring to the boil again and season to taste. Serve vegetables and roulades garnished with parsley. Serve sauce extra