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Roulades with Sauerkraut (Vogelsberger Rolle)

Roulades with Sauerkraut (Vogelsberger Rolle)

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anjamizner

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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

Directions

  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

alan
13
9/30/2008

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.
6
10/19/2009

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!

skihoss
1
9/10/2010

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