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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the apples, remove core and chop into small cubes. | 2. In a large bowl, mix wine sauerkraut, crème fraîche and apples together. | 3. Lay flat the pork fillets, lay two pieces of bacon on the fillets and top with sauerkraut mixture. | 4. Roll up lengthwise, and put together toothpicks, usually 3 work, one on each end and one in the middle, but you might need more for bigger pieces. | 5. Heat oil in a pan and light fry on all sides. | 6. Meanwhile, heat up the Malzbier and Vegetable broth in a large pot. | 7. After fried, put in pot with Malzbier and Vegetable broth, add water or more Malzbier to cover Rouladen. | 8. Cook for about an hour at a simmer. | 9. Remove Rouladen and put some of the liquid in a small sauce pan. | 10. Heat and whisk in sauce thicker until thick, add more sauce thicker, if necessary. If you are using cornstarch, dissolve first in cold water and then add to sauce. | 11. Serve Rouladen with sauce on top and with Knödel (dumplings) or Spätzle. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
apple	1			115.96	30.7963	0.5798	0.3791
wine sauerkraut	300		wine-cured drained	-	-	-	-
creme fraiche	150			-	-	-	-
bacon	12	slices		1401.12	4.3008	42.4032	133.3584
pork fillet	900	cm		-	-	-	-
toothpick				-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
beer	500			-	-	-	-
vegetable broth	1			162.36	26.322	5.9532	3.8376
cornstarch	1	tablespoon	called	30.48	7.3016	0.0208	0.004

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.