Rolled Pork Neck with Roasted Cumin, Cardamom and Liquorice

Sauté half of the onions with garlic and leek in a little butter, add the sauerkraut and extinguish with wine. Stir in the vegetable broth powder and gently simmer everything together for about 15 minutes until there is almost no liquid left in the cabbage. Mix some cornstarch with water and add to the cabbage. Season with pepper and salt.

Pound the cutlets thin, season with pepper and salt, spread the sauerkraut evenly on top and roll the whole thing up. Secure with toothpicks or kitchen string.

In a frying pan with a little butter, fry the rolled cutlets briefly on all sides and then continue cooking for 10 minutes in the oven at 180 degrees.

Remove the roulades from the frying pan and keep warm. Fry the caraway seeds in the meat pan with the remaining onions and a little bit of butter. Extinguish with clear soup, add cardamom and liquorice and cook for ten minutes. Take out the liquorice again and thicken the sauce with a few flakes of butter (assemble) and season.

Arrange the rolled cutlets and pour the sauce over them.

Serve with mashed potatoes or possibly fried diced potatoes.

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