Pork Rolls with Apple Filling and Green Beans
Rinse the apples, quarter, core and grate coarsely.
Mix the grated apples with bread crumbs, lemon juice and raisins, and season with salt and pepper.
Knock the cutlets slightly flat, season with salt and pepper, and spread with the apple-crumb mixture. Roll up the cutlets, fix with toothpicks and coat with the flour.
Heat 2 tablespoons butter in a slow cooker and fry the rolls all around. Pour in ½ liters (approximately 2½ cups) of hot water and simmer covered for about 45 minutes.
Mix the cornstrach with a little water, stir into the rolls and let the gravy thicken.
Season the gravy with salt and pepper.
Rinse the green beans and trim, if necessary. Cut the green beans crosswise in half and cook in boiling water with 1 tablespoon salt for about 10 minutes. Drain the green beans, immediately rinse with cold water and drain.
Peel the shallot and cut into small cubes.
Just before serving, heat the remaining butter in a pan and saute the shallot. Add the cooked green beans, heat briefly and season with salt and pepper.
Serve the rolls with the green beans.
Serve as desired with boiled potatoes.