Eifel cabbage roll

Ingredients:

2 medium onions
100g pancetta
2 large apples
clarified butter
250g sauerkraut
1/4 white wine
6 juniper berries
1 clove
2 bay leaves
salt, pepper
250g puff pastry
250g cooked ham
100g walnut kernels
150g Emmental cheese
1 tbsp sweet cream

Preparation:

Preheat the oven to 200 °C.

Finely dice the onions and the pancetta. Peel and finely dice the apples. Fry everything in the clarified butter.

Add the sauerkraut, white wine and juniper berries, clove and bay leaves and cook for about 15 minutes until the liquid has evaporated. Season with salt and pepper and leave to cool. Then remove the spices.

Roll out the puff pastry thinly.

Finely dice the ham and place on the puff pastry. Then spread the sauerkraut mixture on top and sprinkle with the chopped walnuts and the finely grated Emmentaler.

Roll up the puff pastry, spread with 1 tbsp. cream and place on a cold rinsed baking tray.

Bake at 200°C for approx. 30 minutes.