Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Apple | 1 medium (182g) | 95 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Prune | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 - 1½ kg side of pork
- 1 tsp salt
- ½ tsp pepper
- 2 apples
- 125 gram prunes
- ½ liter water
- browning
- =
Directions
Cut the rind of the pork and season it with salt and pepper.
Peal and slice the apples and spread with the prunes over two thirds of the pork and roll it like a roulade.
Tie with cotton.
Brown the rouladen in a large pan and add water and a little browning.
Simmer for about 2 hours or until tender.
Slice roulade and serve with the thickened sauce, boiled potatoes, cranberry or red currant jelly and red cabbage.
The roulade can also be cooked in the oven for 2 hours at 170°C.