Try this delicious pasta dish:
1. peel the onions and 1 apple. Finely dice the small onion and grate the apple. Heat 20 g clarified butter in a small frying pan and sauté the onion and apple in it for 1 minute over medium heat, stirring until soft. Chop the sauerkraut, stir in and sauté for 1 minute, then season with sugar, salt, coriander, ginger powder and cayenne pepper. Set aside.
When cooled, rinse the roulades and dry both sides, sprinkle with salt and pepper. Spread the stuffing evenly on top, roll up the roulades and close or wrap them with a small piece of wood or possibly a spaghetti.
Cut the second onion into eighths. Remove the skin from the two apples, cut them into quarters and remove the core. Heat the remaining clarified butter in a roasting pan. Dust the roulades lightly with flour, brown them lightly on all sides over high heat and place them on a plate.
In the frying fat, roast the onions and apples for 1 minute over medium heat and fold in the paradeis pulp. 4.
4. place the roulades on top. Fold in the apple juice and 100 ml water and let it boil. Add 1/2 tsp bay leaf spice, pepper, salt and thyme. Cover the roulades and simmer at a moderate temperature for 1 hour. Remove the roulades from the saucepan, remove any threads or sticks. Stir crème fraîche into the sauce, season it, pour in the roulades, heat again and bring to the table. Garnish as desired with dil