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🍽️ Sauerkraut Roulades with Turkey

341 kcal · 30 min · 4 servings

Ingredients

• 400 g thin veal cutlets
• salt
• pepper
• 4 tsp tomato paste
• 4 tsp marjoram (fresh or dried)
• 4 slices turkey ham
• 250 g sauerkraut (fresh or canned)
• 4 dried plums (pitted)
• 600 g waxy potatoes
• 1 green bell pepper
• 2 tbsp olive oil
• 600 ml meat broth
• 2 tbsp crème fraîche

Instructions

1. 1. Gently pound the meat slices flat until they are thin.
2. 2. Season the meat with salt and pepper.
3. 3. Spread a thin layer of tomato paste over the meat slices.
4. 4. Sprinkle marjoram over the tomato paste.
5. 5. Place one slice of turkey ham on each piece of meat.
6. 6. Squeeze the sauerkraut well to remove excess liquid.
7. 7. Distribute the sauerkraut evenly over the meat slices.
8. 8. Place a dried plum on each roll.
9. 9. Roll the meat up tightly.
10. 10. Secure each roll with a wooden skewer.
11. 11. Peel the potatoes and cut them into coarse cubes.
12. 12. Quarter the bell pepper, remove the core, and rinse it.
13. 13. Cut the bell pepper into cubes.
14. 14. Heat oil in a casserole dish.
15. 15. Fry the roulades on all sides over high heat for 5 to 8 minutes.
16. 16. Add the potato cubes and pepper cubes to the casserole dish.
17. 17. Sauté the vegetables briefly.
18. 18. Pour in the broth.
19. 19. Cover the casserole dish and let the dish cook for approx. 30 minutes.
20. 20. Season the sauce with salt and pepper.
21. 21. Stir the crème fraîche into the sauce.
22. 22. Let the sauce continue to cook uncovered for about 10 minutes.
23. 23. Serve the sauerkraut roulades with the potatoes and peppers.

Nutrition per serving

• kcal: 341
• Protein: 30 g · Fett/Fat: 9 g · Carbs: 32 g