Pork rolls with pumpkin, spinach & cabbage

The lunch table is ready. There are very tasty pork rolls with vegetable filling on ragout. Serve with white bread.

Preparation

  1. Wash the Hokkaido pumpkin well, remove the seeds and cut into small cubes.
    Cut white cabbage.
  2. Cook both in boiling water until soft
  3. Heat butter in a pan, add the chopped garlic cloves, onion and spinach and sauté. Season with salt, pepper and curry. Add pumpkin, white cabbage and cooking water and simmer slowly.
  4. Beat all pork steaks and top some of the filling and roll. Get through with one or two toothpicks so they don’t open.
  5. Fry roulades in lard vigorously and then look down and fill with a little water and simmer. When the water evaporates, fry again sharply and serve with vegetables.
Pork rolls with pumpkin, spinach & cabbage
Pork rolls with pumpkin, spinach & cabbage

Ingredients for 2 people

  • 300 g pork steaks
  • Lard for frying
  • 10 g butter
  • medium-sized onion
  • 2 cloves of garlic
  • half a Hokkaido pumpkin
  • half a white cabbage
  • 4 handfuls of fresh spinach
  • 2 tbsp lemon juice
  • Salt
  • Pepper
  • Curry