Franconian Roll Roast with Grape Sauerkraut

Preparation (about 60 min):

Cut pork loin from the butcher into a flat roll roast piece. Strip the sausage meat from the intestine. Cut grapes in half and remove seeds. Clean soup vegetables, cut coarsely.

Remove peel from garlic and cut into small leaves. Remove peel from carrots, celery, leek or clean and cut into strips.

Put the meat on a flat surface, season with salt and pepper, mix the sausage meat with the vegetable strips, chopped parsley and chives, season with a little salt and pepper, spread on the meat, roll it up and tie two crosses with a string.

Fry the meat in hot olive oil on all sides, add the soup vegetables, sauté, add the garlic cloves and paradeis pulp, pour in the veal stock and cook in a heated oven at 180 °C for about 35 to 40 minutes.

Sauté onions in hot olive oil until translucent, add sauerkraut, add grapes, pour grape juice, add bay leaf, season with vanilla salt, stew until soft. Arrange the grape cabbage as a bed on plates, cut the rolled roast into slices, place on top, pour the sauce all around and garnish with bay leaf.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – that way you always have everything at hand!

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