Description
That comes to an end of the first month of autumn. Summer has stayed away from generous hostess-autumn, but it's time to know and honor. Increasingly, the sky tighten the clouds, drizzling rain, and yellowing leaves already plays quite a refreshing breeze. For lunch I want to eat a light vegetable salad and a scoop of ice cream and a piece of hearty meat, after which guests can warm up with a Cup of hot tea. I offer you meat rolls with sauerkraut and red currant berries – a parting gift of a bright summer...
Ingredients
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Pork
600 g
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Cabbage
250 g
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Red currants
150 g
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Salt
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Black pepper
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Coriander
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Vegetable oil
Cooking
To cook meat rolls with sauerkraut need tenderloin cut into layers with a thickness in centimeter.
To beat the meat, a little salt (be careful with salt – look how salty you cabbage), pepper, sprinkle with ground coriander. Cabbage lightly saute in vegetable oil.
The layer of meat with a thin layer of decomposed cabbage and red currants. I have currants, of course, already frozen. Gently roll roll, tape the edges with wooden toothpicks.
Rolls fry in vegetable oil until Golden brown. Fold into shape, covered with foil.
Close the top with foil, with tucked edges. Bake in the oven at a temperature of 180* 25 minutes.
Before serving, remove toothpicks. Meat rolls in the preparation of impregnated with the juice of cabbage, and red currant contributes a pleasant touch. Rolls can be served as a separate dish for a snack or with mashed potatoes.
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