Valpolicella Ripasso's fruit forwardness and velvety texture make it a great match for rich, red meat dishes like rouladen.
Cut bacon into fine cubes. Cut onions into thin slices. Cut pickles lengthwise into thin strips. Roughly chop garlic. Cut carrot into rings.
In a large frying pan, sauté bacon and half of onions over medium heat with some vegetable oil for approx. 2 – 3 min. Remove from heat and set aside.
Pat dry rouladen. Spread a thin layer of mustard over each rouladen. Season to taste with salt and pepper.
Place sautéed bacon, onions, and pickles on the rouladen. With the long sides facing inwards, roll up the rouladen and tie them up using kitchen string.
Heat up butter and vegetable oil in a braising pan. Add rouladen and brown them over medium heat for approx. 3 – 4 min. per side. Remove rouladen from pan. Add carrots, other half of the onions, garlic, and tomato paste and sauté for approx. 2 – 3 min. Return rouladen to pan. Deglaze with broth and red wine. Add bay leaf, bring to a boil, and cook until some of the liquid has evaporated. Cover pan and let simmer over low heat for approx. 1.5 h. Remove rouladen, set aside, and cover with foil to keep warm. Season sauce to taste with salt and pepper. Thicken with flour if necessary.
Heat up sauerkraut in a large saucepan over medium heat for approx. 5 – 10 min. Stir occasionally. Add some broth and mustard for more flavor, if desired. To serve, place rouladen on a plate and serve with sauce and sauerkraut. Enjoy!