Pork and Sauerkraut rolls with Mustard Sauce
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Pork and Sauerkraut rolls with Mustard Sauce
Recipe by Michael Weldon
Dietaries:
Serves: 4
Prep Time: 10 mins
Cook Time: 20 mins
Ingredients
10 Cabbage leaves, blanched until soft then refreshed in cold water
Filling
500g Coles pork mince
200g streaky bacon, diced
1 onion, diced
½ cup coles 90 second rice
½ cup sauerkraut
½ bunch parsley, chopped
Sea salt
Black pepper
1litre chicken stock
Mustard sauce
1 cup chicken stock from cooking the rolls.
½ cup cream
2 tablespoons whole grain mustard
1 tablespoon chopped parsley
Sea salt
METHOD
In a frypan, cook the bacon until crispy. Add in the onion and fry off until softened. Remove everything from the pan and let it cool.
In a bowl mix together the pork mince, onion, rice, sauerkraut, parsley, lemon zest and season. Work until thoroughly mixed together.
Add a spoon of the mince mixture onto a leaf then fold the sides in and roll up. Place into a pot with a lid seal side down. Repeat the process until all the leaves are filled and the mixture is used up.
Add the chicken stock into the pot and place over a medium heat. Cook gently until the filling in the rolls is cooked through. Keep warm.
Take the cooking liquid from the rolls. Heat in a pan and reduce into a thick syrup. Add in the cream and reduce slightly. Add in the mustard, parsley and season.
Serve the cabbage rolls topped with the sauce.
