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1 kilo of boiled potatoes
750 grams of seasoned pork roulade
2 tablespoons sunflower oil
500 grams of Brussels sprouts
2 tablespoons olive oil
freshly ground salt & pepper
½ red cabbage
100 ml rice vinegar
1 small onion
5 tablespoons of yogurt
Today we are making our Christmas dinner, Brussels sprouts with Pork Roulade! Does it sound like Grandma's Christmas menu? But it isn't, we eat baked potatoes with it, we roast the Brussels sprouts in the oven and we make a fresh, sweet and sour red cabbage salad on the side. We're going to start relaxed and later on ... have a nice meal!
How to make a Pork Roulade with roasted Brussels sprouts etc
Take the Pork Roulade from the fridge and let in 1 hour reach room temperature
Peel and wash the potatoes.
Cook the potatoes al dente.
Allow the potatoes to cool.
Prepare the Brussel Sprouts
Clean the Brussels sprouts.
Cut the sprouts in half.
Drizzle with the olive oil.
Season with sea salt and pepper.
Slide the Brussels sprouts into the oven but do not turn it on yet
Prepare the red cabbage salad
Cut the red cabbage thinly.
Wash and drain the cabbage.
Put into a bowl with vinegar, salt & pepper.
Peel an onion.
Chop the onion finely.
Add the onion to the cabbage.
Cover the cabbage salad.
Let the red cabbage marinate for 30 minutes
Now roast the pork roulade, it needs the most time, depending on the weight
Brown the roulade on all sides.
Let the roulade simmer +/- 40 minutes.
When done remove the pork from the pan.
While the roulade is simmering you roast the Brussels sprouts for 15 - 20 minutes in the oven, on 160°C
Drain the red cabbage salad in a sieve
Bake the potatoes golden and
let the pork - when ready - rest for 10 minutes
Take the sprouts from the oven.
Potatoes are almost ready.
Mix the salad with the yogurt.
Cut the pork into thin slices.
Place the potatoes on the plate, add the vegetables.
Place the pork roulade slices on the plate.
Merry Christmas!