Pork Rolls with Sauerkraut
Nutritional values
(Percentage of daily recommendation)
| Calorie | 856 cal. | (41 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 57.5 μg | (96 %) | ||
| Vitamin B₁ | 2.2 mg | (220 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 2,055 mg | (51 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 23.8 g | |||
| Uric acid | 355 mg | |||
| Cholesterol | 156 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 4 slices Pork butt (each 200 grams)
- salt
- freshly ground peppers
- Caraway
- 8 slices Bacon
- 3 shallots
- 2 carrots
- 30 grams fresh Dill
- 350 grams fresh Sauerkraut
- 3 Tbsps medium hot Mustard
- 2 Tbsps clarified butter
- 400 milliliters Beef broth
- salt
- freshly ground peppers
- 1 kilogram waxy potatoes
- 3 Tbsps fresh parsley
Preparation steps
Rinse the pork, pat dry and pound flat between two freezer bags. Season with salt, pepper and a little caraway seeds. Top each pork piece with 2 slices of bacon. Peel shallots and finely dice. Rinse carrots, peel and finely grate. Rinse the dill, set some aside garnish and finely chop the rest. Mix shallots with grated carrots, dill, sauerkraut and mustard. Spread the mixture evenly on the rolls, roll up and tie with kitchen twine. Heat butter in a pan and fry the rolls on all sides until browned. Then add the broth, cover and simmer for about 40 minutes over medium heat.
Meanwhile peel, rinse and steam potatoes for 25-35 minutes, depending on size.
Rinse the parsley and chop finely.
After the end of cooking time for the rolls, remove the kitchen twine. Season the sauce with salt and pepper. Slice rolls and serve with the sauce and potatoes. Garnish with chopped parsley and sprigs of dill.
