Pork Roulades Stuffed with Red Cabbage

Preheat the oven to 200 °C (convection oven: 180 °C /gas oven: level 3).

Boil the cabbage strips with red wine vinegar, apple juice, red wine, currant jelly, cranberry jam as well as new spice, coriander and cinnamon (*) in a closed saucepan for about fifty minutes. Drain the cabbage, pour the resulting stock into a hot frying pan and cook to syrup.

Repeatedly add the cooked cabbage to the syrup, add a little butter and cook until the remaining liquid has almost evaporated.

Season cutlets with salt and pepper. Spread red cabbage evenly on top. Wrap meat a tiny bit on sides and then roll up tightly lengthwise. If necessary, fix with a wooden stick. Brown roulades (first with the seam facing down) in clarified butter on all sides. Extinguish with meat stock and roast in oven for eight to ten minutes. Remove meat from roasting pan and keep warm.

In the meat stock the raisins form, boil through. Season to taste with the juice of a lemon and zest, salt and freshly ground pepper.

Serve with mashed potatoes.

(*) Adjust the amount of spices to your own taste!

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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