Pork roulades, rub with salt, bell pepper and paprika. Cut Emmental cheese into small cubes. Finely dice leek. Mix both and spread evenly on the roulades.
Sprinkle minced parsley, dill and chopped sage on top. Tie roulades together and sear in clarified butter until hot and well browned. Add finely chopped onion and finely chopped carrot, extinguish with water and red wine. Steam for 60 minutes. Keep roulades warm and stir into the sauce instant sauce. Season strongly with salt and freshly ground pepper and refine with sour whipped cream.
Rösti or potatoes or croquettes would probably go well with it and maybe a little bit of blue cabbage **.
Our tip: Use your favorite red wine for cooking!
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