Sauerkraut Rouladen

Ingredients

• 400 g thin veal schnitzels
• Salt
• Pepper
• 4 tsp tomato paste
• 4 tsp marjoram (fresh or dried)
• 4 slices turkey ham
• 250 g sauerkraut (fresh or canned)
• 4 dried plums, pitted
• 600 g waxy potatoes
• 1 green bell pepper
• 2 tbsp olive oil
• 600 ml Meat broth
• 2 tbsp crème fraîche

Instructions

1. 1.

   Pour broth over the rouladen and cover; simmer for about 30 minutes. Taste the sauce with salt and pepper, stir in crème fraîche, and continue cooking uncovered for another 10 minutes. Serve the sauerkraut rouladen with potatoes and bell pepper.