Pork Rolls with Sauerkraut

We cut the meat into schnitzels, pound it, salt it, season it and roll each schnitzel in flour.

On a frying pan, sauté the onion and garlic diced on lard, add the pickled cabbage and stew a bit.

We put the prepared cabbage mixture on the meat and roll the wraps tightly. We tie them up.

Fry the rolls on a pan from all sides.

We put the rolls in the baking dish, pour water over, add water, place in the oven preheated to 180 ° C and bake for 30 minutes.

We thicken the sauce and add ground paprika. We then pour the sauce over the rolls and bake for another 20 minutes.

We serve the finished rolls with potatoes.