Best 2 Roulades With Sauerkraut Vogelsberger Rolle Recipes

**Roulades with Sauerkraut (Vogelsberger Rolle): A Culinary Symphony of Flavors**

Embark on a culinary journey to the heart of Germany with the beloved dish, Roulades with Sauerkraut (Vogelsberger Rolle). This delectable dish, originating from the Vogelsberg region of Hesse, is a symphony of flavors that will tantalize your taste buds. Discover the art of preparing this traditional German dish with two enticing variations: one featuring a savory beef filling and the other a vegetarian delight with a flavorful mushroom filling. Both roulades are nestled amidst a bed of tangy sauerkraut, creating a harmonious blend of textures and flavors.

**Beef Roulades:**

1. **Preparation**: Tenderize thin slices of beef and season them with a savory blend of herbs and spices.
2. **Filling**: Generously spread a layer of mustard, bacon, gherkins, and onions onto each beef slice.
3. **Rolling and Searing**: Carefully roll up the beef slices, securing them with toothpicks or kitchen twine. Sear the roulades until golden brown, infusing them with a delightful aroma.
4. **Braising in Broth**: Arrange the seared roulades in a baking dish and pour a flavorful beef broth over them. Cover and braise in the oven, allowing the roulades to absorb the rich broth and become fall-apart tender.

**Vegetarian Roulades:**

1. **Preparation**: Sauté a medley of mushrooms until tender and season them with aromatic herbs.
2. **Filling**: Spread the sautéed mushrooms onto thin slices of bread or crepes, creating a flavorful vegetarian filling.
3. **Rolling and Searing**: Roll up the bread or crepe slices, securing them with toothpicks or kitchen twine. Sear the roulades until golden brown, infusing them with a tantalizing aroma.
4. **Braising in Broth**: Place the seared roulades in a baking dish and pour a flavorful vegetable broth over them. Cover and braise in the oven, allowing the roulades to absorb the rich broth and become perfectly tender.

These roulades with sauerkraut are typically served with mashed potatoes, potato dumplings, or spätzle, creating a hearty and comforting meal. The tangy sauerkraut adds a delightful sourness that perfectly complements the savory roulades. Whether you prefer the classic beef filling or the flavorful vegetarian option, these roulades are sure to leave a lasting impression on your palate.

Check out the recipes below so you can choose the best recipe for yourself!

CABBAGE ROULADE WITH SAUERKRAUT

Cabbage Roulade With Sauerkraut image

Make and share this Cabbage Roulade With Sauerkraut recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Vegetable

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

600 g sauerkraut
12 cabbage leaves
400 g potatoes
250 g green beans
45 g onions
15 g garlic
200 g carrots, peeled and cut into batons
4 -5 bay leaves
4 -5 black peppercorns
3 juniper berries
1 teaspoon mustard seeds
30 g butter
1 teaspoon olive oil
3 sprigs parsley
3 sprigs chives
3 sprigs coriander leaves
45 g onions
15 g garlic
100 g tomatoes, peeled and de-seeded
1 teaspoon olive oil
vegetable stock or water, as required
salt
black pepper

Steps:

Peel off the outer leaves of the head of a cabbage.
Take 12 leaves and cut out the hard center.
Blanch the cabbage leaves in salt water for a few minutes till they are soft and pliable.
Taste the sauerkraut. If it is sour, rinse and drain it.
Heat butter in a pot.
Add onion and allow it to sweat for a few minutes.
Add the sauerkraut and lightly mix.
Stir in water or vegetable stock, bay leaves, peppercorns and juniper berries.
Simmer for 15 minutes and then fold in the carrot batons.
Remove from heat and drain, reserving the drained liquid.
Place the blanched cabbage leaves on a tray or a clean table.
Place some of the half cooked, drained sauerkraut on them and roll.
Brush a baking dish or cooking pot with a little butter.
Place the cabbage rolls in it and top with the sauerkraut juice.
Cover the pot.
Braise in the oven at 180-200C for 30 minutes.
Serve with tomato coulis, garlic beans and fried potato wedges.
To prepare the tomato coulis, saute the chopped onions and garlic on olive oil.
Fold in the tomatoes, salt, pepper and water or vegetable stock. Bring to a boil.
Boil the sauce for 5 minutes.
Allow it to blend till it thickens.
Pour this sauce over the cabbage rolls and serve.
To prepare the beans, clean them and then blanch in salt water for a few minutes.
Add a little thyme and butter to the water just for good taste.
After blanching, remove the beans and drop them in ice water to retain the colour.
Saute 10 gms. garlic in butter alongwith a little finely chopped onion.
Add beans and season with salt and pepper.
For the potato wedges, wash the potatoes and cut into wedges.
Blanch them for a few minutes in salt water.
Fry in oil and drain on clean kitchen paper towels.
Season to taste with fresh herbs, salt and pepper.
Enjoy!

Nutrition Facts : Calories 272.8, Fat 9.3, SaturatedFat 4.3, Cholesterol 16, Sodium 1105.6, Carbohydrate 45, Fiber 12.7, Sugar 11.6, Protein 7.5

ROULADES WITH SAUERKRAUT (VOGELSBERGER ROLLE)

Roulades with Sauerkraut (Vogelsberger Rolle) image

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

Provided by anjamizner

Categories German Recipes

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

1 large dill pickle
1 ½ pounds pork loin
6 strips thick sliced bacon
¼ cup German stone ground mustard
1 (16 ounce) can sauerkraut, drained
salt and black pepper to taste
3 eggs, beaten
2 cups dry bread crumbs
2 tablespoons butter
1 tablespoon olive oil

Steps:

Slice the pickle lengthwise into six wedges. Slice pork loin into six thin, wide pieces and lay onto a baking sheet.
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.
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.

Nutrition Facts : Calories 470.9 calories, Carbohydrate 32.3 g, Cholesterol 167.2 mg, Fat 23.7 g, Fiber 3.9 g, Protein 30.6 g, SaturatedFat 8.7 g, Sodium 1474.2 mg, Sugar 3.9 g

Tips:

To make the roulades more flavorful, choose high-quality beef for the filling.
Use thin slices of beef so that they can be easily rolled up.
Season the beef slices liberally with salt and pepper before rolling them up.
Cook the roulades in a hot skillet until they are browned on all sides.
Transfer the roulades to a baking dish and braise them in a flavorful liquid, such as beef broth, red wine, or sauerkraut juice.
Cook the roulades for at least 1 hour, or until the beef is tender.
Serve the roulades with mashed potatoes, spaetzle, or your favorite side dish.

Conclusion:

Roulades with sauerkraut are a delicious and hearty dish that is perfect for a special occasion. They are also relatively easy to make, so they are a great option for busy weeknights. With a little planning, you can have a delicious and satisfying meal on the table in no time. So next time you are looking for a new and exciting dish to try, give roulades with sauerkraut a try. You won't be disappointed!