SAUERKRAUT STRUDEL (AKA KRAUTSTRUDEL) WITH BACON
Sauerkraut strudel is a popular savory strudel version in beer gardens and during Oktoberfest. It is easy to make, especially if you use pre-made puff pastry. Or you can make a strudel dough - see the notes below.
Provided by CraftBeering
Categories Beer Garden Menu
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 350 F.
- Dice the bacon and cook in a pan over medium heat until it renders the fat but is not yet crispy. Drain on paper towel and saute the diced onion in the rendered bacon fat. Cool down.
- In a bowl combine the drained sauerkraut, bacon, onion, egg, bread crumbs, seasonings. Mix well together.
- Roll out the puff pastry sheets, brush with half the melted butter. Reserve the rest.
- Spread half of the sauerkraut mixture over each sheet, roll and pinch to tuck in the ends. Place each strudel seam side down onto a parchment paper lined baking sheet and brush with melted butter.
- Bake for 35 minutes or a bit longer, until nicely golden brown. Let cool down a bit before cutting in sliced with a serrated knife.
- Serve with sour cream or mustard as a dip.
Nutrition Facts : Calories 717 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fiber 8 grams fiber, Protein 18 grams protein, ServingSize 4 Servings, Sugar 2.9 grams sugar
POTATO, BACON AND SAUERKRAUT STRUDEL
I had some of my sauerkraut filling left over from the perogies I made over the Easter holidays and decided this would be a great way to use it up. I always mix sour cream and mushrooms into my sauerkraut when I make perogies so my left overs were a bit different, but with just sauerkraut this be good too. Instead of phylo, I used puff pastry from Trader Joe's as I find it easier to work with. Handle these carefully as they are very delicate. Cut with a serrated knife. Make sure you let them cool down before cutting as they will fall apart.
Provided by Jo Zimny @EmilyJo
Categories Other Main Dishes
Number Of Ingredients 10
Steps:
- In a large saucepan, boil the potatoes. Rinse and mash with some butter and the fresh ground pepper (I used vegan margarine). Set aside.
- In a large pan saute the onions, bacon and bay leaf until the onions just start to get brown. Drain any extra fat from the pan. Remove the bay leaf.
- Add the potatoes, and sauerkraut to the onions, bacon mixture. Give it a really good toss to make sure it's well mixed. At this point, if you want to wait to make the strudel put this in the fridge for 24 hours.
- Melt your butter and get a pastry brush, brush the first piece of phylo, repeat with the next two, but don't grease the top sheet.
- Pile the bacon, potato, sauerkraut mixture on top of the phylo and spread it out evenly. I used a small offset spatula to do this and it worked great. Remember to leave about 1-1/2 inch space along the edges of the phylo. Seal the phylo making sure the sides are sealed and the bottom and put the seam down on the baking sheet. I put parchment on mine to make sure it doesn't burn. Bake at 400'F for 40 minutes.
- NOTE: I used Trader Joe's puff pastry to make mine, I thawed two sheets and rolled them out to 12"x14" and spread the filling on each one, rolled it up and sealed it with some egg wash. Bake at 400'F for about 20 minutes.
- Keep an eye on your strudel whether you used phylo or puff pastry, some ovens are hotter then others and this could easily burn.
- Let the strudel cool for at least 20 minutes before serving, it can be a tad soggy, but this is how it's supposed to be. It tends to be less soggy with the puff pastry.
- Serve with sour cream.
- Enjoy!
SAUERKRAUT STRUDEL (KRAUTSTRUDEL): AN EASY GERMAN RECIPE
Flaky phyllo dough surrounds savory cooked cabbage in this German sauerkraut strudel complete with smoked bacon, onion, and red pepper. While plenty of strudels are sweet like apple strudels, this is a savory version of the pastry. Sauerkraut strudel can be served hot or cold as a main dish alongside several sides.
Provided by Cookist
Time 50m
Yield 10
Number Of Ingredients 9
Steps:
- Though it might seem intimidating to roll the sauerkraut strudel, it's as simple as moving quickly, carefully, and rolling the strudel tight.
- After thawing the phyllo dough and cooking the bacon, onion, red pepper, and shredded cabbage in a skillet, place the cabbage mixture on the dough and roll.
- Then, top with olive oil and caraway seeds.
- This recipe makes two German sauerkraut strudel rolls.
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- Follow package instructions to thaw phyllo dough. Usually overnight in the refrigerator or a couple of hours on the counter. Do not unwrap the phyllo until the filling is ready.
- To make the filling: In a large skillet over medium heat, cook chopped bacon, onion and red pepper. Saute until the onion is translucent and the bacon is cooked; 3-4 minutes. Then add the shredded cabbage and continue to cook for another 10 minutes, or until the cabbage is soft. Add the caraway seeds and season with salt and black pepper. Turn off the heat and set aside.
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