Caramelized Onion and Sauerkraut Roulades
Peel the onions, halve and cut lengthwise into thin strips. In a saucepan, melt the sugar with a little water caramelize until golden. Deglaze with champagne and boil down. Add the lard and onion strips and cook down for about 10 minutes.
Peel the apple, cut into quarters, remove the seeds, then finely slice. Add to the onions and cook for 10-15 minutes. Season with salt and pepper. Pour the sauerkraut through a sieve, add to the onion mixture and let cool.
Cook the lasagna noodles in boiling salted water according to package directions until al dente. Drain and rinse briefly in cold water. Lay flat on a work surface. Preheat the oven to 180°C (approximately 350°F).
Spread the sauerkraut filling on the lasagne sheets, roll up firmly lengthwise and cut into thirds. Place in a baking dish and drizzle with melted butter. Bake in the preheated oven for 30-35 minutes.
Rinse the parsley, shake dry and pluck the leaves from the stems. Chop the leaves finely. Stir the sour cream until smooth. Remove the roulades from the oven and arrange in portions on plates. Drizzle with sour cream, sprinkle with parsley and serve. Season to taste with ground black pepper.