Rolled Pork Neck with Sauerkraut and Roasted Caraway Seeds

Sauté half of the onions with garlic and leek. Add sauerkraut, wine and vegetable broth powder and do the whole thing for 15 min. so that there is as little liquid as possible left in the cabbage. Mix starch flour with a little water and add to the cabbage form. Season with salt and freshly ground pepper.

Pound cutlets thin, season with pepper and salt, spread sauerkraut evenly on top and roll up. Secure with toothpicks or wrap with string like roulades.

Melt butter in a frying pan. Brown the roulades on all sides and cook in the oven at 180 degrees for 10 minutes.

Keep the roulades warm, chop the caraway seeds and fry them well in the meat pan with the remaining onions. Extinguish with clear soup, thicken with a little butter and pour the sauce over the roulades.

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