Roulades with Sauerkraut (Vogelsberger Rolle)

Roulades with Sauerkraut (Vogelsberger Rolle)

anjamizner 3

"This new variation of the typical German roulade is called a 'Vogelsberger Rolle.'"

Ingredients 45 m {{adjustedServings}} servings 471 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 1539 mg
  • 62%

Based on a 2,000 calorie diet

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  1. Slice the pickle lengthwise into six wedges. Slice pork loin into six thin, wide pieces and lay onto a baking sheet.
  2. Lay a slice of bacon and a slice of dill pickle on one side of each pork loin slice. Divide the mustard and sauerkraut among the pork loin slices. Season with salt and pepper; roll up each slice tightly and secure with toothpicks. Dip each roulade in the beaten egg and then roll in bread crumbs.
  3. Melt the butter in a skillet over medium heat; drizzle in the olive oil. Cook each roulade until they are golden brown, and a thermometer inserted into the center registers 145 degrees F (63 degrees C), 5 to 7 minutes per side. Remove toothpicks before serving.
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Reviews 4

  1. 4 Ratings


i liked it. i made it for a project in my ProStart class except we used panko, a faux-sauerkraut with cabbage, salt, and rice wine vinegar. i thought pickes would be really strange but it tasted really good in the roll. i would make it again, definately.

liz mcmullin, jamul,Ca.

Needed a recipe for a german potluck, when I read this I thought YUCK but decided to make it. DELICIOUS. Be sure to get the pork slice quite large to roll. Very different, hubby was delighted. thanks!


You MUST cook the bacon first otherwise it comes out raw. Absolutely will not make this again.