Spaghetti Roll Bake with Sauerkraut Filling

Ingredients

• 150 g onions
• 40 g crystal sugar
• 200 ml sparkling wine
• 60 g pork lard
• 1 sweet-sour apple (e.g., Cox Orange)
• 500 g fresh sauerkraut
• 6 white lasagna sheets
• 200 g melted butter
• Salt
• freshly ground pepper
• 3 stems flat parsley
• 150 g Sour cream

Instructions

1. 1.

   Peel, halve, and slice onions lengthwise into thin strips. In a saucepan dissolve sugar with a little water and caramelize to golden yellow. Deglaze with sparkling wine and reduce. Add pork lard and onion strips and let melt for about 10 minutes.

2. 2.

   Peel, core, quarter, and finely slice the apple. Add apple slices to the onions in the saucepan and simmer for 10–15 minutes. Season with salt and pepper. Drain sauerkraut in a sieve, let it cool.

3. 3.

   Cook lasagna sheets in boiling salted water according to package instructions until al dente. Drain and rinse briefly with cold water. Lay flat on a work surface. Preheat oven to 180 °C (356 °F).

4. 4.

   Spread the sauerkraut filling onto the lasagna sheets, roll tightly lengthwise, and cut into thirds. Arrange rolls snugly in a baking dish and drizzle with melted butter. Bake in the preheated oven for 30–35 minutes.

5. 5.

   Wash parsley, pat dry, strip leaves from stems, and finely chop. Whisk sour cream until smooth. Remove bake from oven, serve portions on plates, and garnish each roll with sour cream and parsley. Adjust seasoning with freshly ground black pepper to taste.