Pork Roulade with Vegetables
Ingredients
- Ingredients
- 4 Pork roulade
- 4 Tbsps Parmesan (grated)
- 2 Tbsps sunflower oil
- ½ Head of cabbage
- 150 grams Celery (diced)
- 100 grams button Mushroom
- ⅒ l white wine
- ⅕ l Vegetable broth
- 2 Tbsps Sour cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
Rinse and trim the head of cabbage, remove the stalk, and cut into fine strips.
Trim the mushrooms and cut into quarters.
Blanch the celery cubes for about 5 minutes in boiling salted water, rinse and drain.
Sprinkle the pork roulades evenly with Parmesan cheese and pepper, roll up and secure with toothpicks. Season with salt and pepper, and fry in a oven-proof pan in hot oil on all sides. Bake in a preheated oven at 140°C (fan: 120°C, gas mark 1) (approximately 280°F) for 15 minutes.
Saute the mushrooms in pan drippings and remove again. Deglaze the pan drippings with white wine and broth. Let boil down, add cabbage and celery, and simmer covered for about 8 minutes. Add the mushroom again with nutmeg, and season with salt and pepper. Remove from the heat and stir in sour cream.
Arrange the vegetables with sauce on a plate, remove the toothpick from the prok roulades, slice and serve over the vegetables.
