Pork Roulade with Cabbage and Bacon

If your favorite Sunday meal consists of roast pork, sauerkraut, and potatoes, this recipe will surely delight you. While preparing the roulade requires some patience and skill, if you leave the meat preparation to an experienced butcher, the process will be quick and easy. Instead of potatoes, you can also serve bread dumplings or strudel as a side dish.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 105 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1 kg Meat, pork, shoulder

  • pieces Salt, table

  • 1.5 spoons Fat, beef tallow

  • 0.5 piece Onion, raw

  • 100 g Meat, pork, smoked bacon

  • 1 spoon Sugar, white

  • 1 spoon Spices, pepper, black

  • 700 g Sauerkraut

Prežganje

  • 1 spoon Oil, vegetable oil, canola

  • 1 spoon Flour, Wheat, bread flour

Steps

  1. Place the sauerkraut in a colander and taste it. If it seems too sour, quickly rinse it under running water. Drain the cabbage well, then roughly chop it.

  2. Cut the bacon into pieces, peel the onion, and finely chop it. In a pan, melt half a tablespoon of fat and sauté the bacon and onion. Sprinkle sugar over the sautéed ingredients and caramelize it while stirring. Add the chopped cabbage and crushed juniper berries, and simmer the mixture, stirring occasionally, until the cabbage softens slightly.

  3. Using a thin, sharp knife, cut the pork into a large, approximately 1.5 cm thick slice, then lightly pound it with a meat mallet. Season it with salt and pepper, and spread the cabbage mixture on top. Roll it into a roulade and tie it with kitchen twine to prevent it from unrolling during cooking.

  4. Preheat the oven to 190°C (374°F). In a pan, melt the remaining fat and sear the prepared roulade on all sides.

  5. Transfer the seared roulade to a baking dish, adding a little water. Cover it with a lid or aluminum foil and bake in the preheated oven for one hour. After one hour, remove the cover, add more liquid if needed (water, broth), and continue baking until the roulade is nicely golden brown.

  6. Transfer the baked roulade to a cutting board. In the pan, make a light roux with butter and flour. Pour in the liquid that has accumulated in the baking dish and bring the sauce to a boil. Cook until it thickens appropriately. Season with pepper and salt to taste.

  7. Serve the roulade with the sauce and your chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 167.47 kcal
  • Fat: 11.92 g
    • Saturated Fat: 3.9 g
  • Carbohydrates: 2.9 g
    • Sugars: 1.05 g
  • Protein: 9.6 g
  • Fiber: 0.84 g