Zesty Schinken-Sauerkaut Rolls

Fruchtig gefüllte Parmaschinken-Röllchen
A great appetizer of black forest prosciutto rolls stuffed with mild champagne sauerkraut on a bed of arugula salad. Quick and easy to make.
Course Appetizers
Servings 4


  • 7 oz arrugula salad 200 g
  • 2 red onions
  • 6 tablespoons olive oil
  • 3 tablespoons Hengstenberg Altmeister red wine vinegar
  • 1/2 tsp Hengstenberg medium hot mustard
  • pinch Salt
  • freshly ground pepper
  • 1/2 bunch of chives
  • 1/2 bunch parsley
  • 1 can gourmet Mildessa Champagne Sauerkraut 425 ml or 1-3/4 cups
  • 12 slices Parma ham


  • Remove thick stems from the arugula. Wash arugula and let drain. Peel the onion and cut into thin slices.
  • Mix oil, vinegar and mustard. Season with salt and pepper. Wash herbs, chop fine and mix with the sauce.
  • Drain Champagne Cabbage well, spread on the ham and roll the ham to a cone.
  • Arrange arugula and onions on the plates, pour sauce on top and serve with the ham rolls, fresh bread or baguette.

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