Roulade of Pork Loin with Red Cabbage

Red cabbage: Slice cabbage as finely as possible. Place in a saucepan with the remaining ingredients, cover and cook heartily for half an hour. Pour the resulting stock generously into a hot frying pan and reduce to syrup, cover the cabbage with the remaining liquid and continue to steam. After 20 minutes, drain again and reduce the liquid again to syrup. Add cooked cabbage to syrup in skillet and caramelize, adding butter.

Pork cutlets: pound cutlets very thin, season with pepper and season with salt. Spread red cabbage evenly on top, wrap meat a tiny bit on sides and then roll tightly lengthwise, securing with toothpicks if needed.

Sauté roulades and ground caraway seeds in clarified butter. Extinguish with meat stock and 10 min at 200 °C in the stove form. Remove roulades from the roasting pan and keep warm. Boil sauce with raisins, add lemon zest and juice, season with pepper and salt.

Serve: Serve with roasted potato cubes with chives.

Our tip: Always use fresh chives if possible!

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