Sauté the finely chopped onions in a little oil until translucent. Soak the rolls in water or milk and squeeze them. Mix the minced meat with the squeezed bread, egg, onions, garlic, salt, pepper and marjoram. Divide the mixture into 8 parts and, on a board sprinkled with breadcrumbs, form oval loaves the size of a small finger. Place each loaf on a sauerkraut leaf and roll into a roulade. Fry slowly on all sides in hot oil. Place in a roasting tin, pour the prepared bacon sauce over it and cook in the preheated oven at 160 °C for about 35 minutes.
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