Sauerkraut Strudel Food

HEARTY SAUERKRAUT STRUDEL

Steps:

• For the dough: Mix the flour, salt, egg yolks, the oil and water. Then knead with the hands to form a smooth and slightly shiny dough. Form into a ball and brush with oil. Transfer to a plate and cover with a preheated bowl. Let rise for about 30 minutes.
• For the filling: Cut the bacon into small cubes and cook in a dry skillet. Rinse, peel and coarsely grate the carrots. Peel onion and cut into cubes. Add the onion, carrot and sauerkraut to the bacon and season with salt, pepper, crushed caraway seeds and sugar. While stirring, cook on low heat for 10-12 minutes. Remove from heat and add the chopped parsley.
• Preheat the oven to about 220°C (approximately 430°F).
• Divide the dough into two equal parts and thinly roll them out on a lightly floured large kitchen towel. With the back of the hand, stretch out until paper-thin. Cut off thicker edge pieces. Coat the two doughs with half of the melted butter and sprinkle with breadcrumbs.
• For the filling: Spread out the sauerkraut filling lengthwise onto each strudel in a long strip that covers about the middle third of the dough. Cut into the edge of the dough about every two finger-lengths, alternating sides, and fold the dough over the filling in a cable stitch pattern.
• Using the cloth to help, lay the two strudels on a lined baking tray, brush with the beaten egg yolk and bake in preheated oven for 25-30 minutes until golden. Brush with the remaining melted butter from time to time as it bakes. Remove from oven, cut into slices and serve.

POTATO, BACON AND SAUERKRAUT STRUDEL

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

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.

OKTOBERFEST STRUDELS

Steps:

• Preheat oven to 400°. In a large skillet, heat butter over medium heat. Add bratwurst and onion; cook and stir until onion is tender, 8-10 minutes. Stir in sauerkraut; cool slightly., In a small bowl, mix sour cream, mustard and 1/2 teaspoon caraway seeds. Unfold one sheet of puff pastry. Spread with 1/3 cup sour cream mixture to within 1/2 in. of edges. Spoon 2-1/2 cups sausage mixture down center of pastry; sprinkle with 1/2 cup each Muenster and cheddar cheeses., Lightly brush edges of pastry with water; bring edges together, pinching to seal. Transfer to an ungreased baking sheet, seam side down; pinch ends and fold under. Repeat with remaining ingredients., Brush tops with water; sprinkle with remaining caraway seeds. Cut slits in pastry. Bake until golden brown, 25-30 minutes. Let stand 10 minutes before slicing.

SAUERKRAUT STRUDEL

Steps:

• Preheat your oven to 350 degrees.
• Roll out your dough into a large rectangle on a large, well greased baking sheet.
• Add 3 tbsp of butter to a skillet over medium high heat and melt. Add the sliced onion and cook over medium high heat until tender 7-8 minutes. Add a little bit of water (1/4 cup) and reduce heat to medium low. Let the onions caramelize for 15-20 minutes. Once caramelized, remove from the pan and set aside.
• In the same skillet, brown the sausage and break up. Cook until fully brown and cooked through. Remove from pan and set aside. While sausage is cooking, measure out the sauerkraut and drain well either using a colander or squeeze in several paper towels or a flour sack towel. Be sure to get as much moisture out as possible.
• To assemble the strudel, layer the filling ingredients beginning with the sauerkraut - add the caramelized onions, sausage, and swiss cheese on top. Once all the filling is used up, roll up the strudel and tuck the ends so the dough is sealed.
• Bake for 35 minutes or until dough is golden brown. If necessary, increase the temperature of the oven for 5 minutes to get a nice golden brown color on the dough. Once removed from the oven, brush with melted butter.
• Let cool down a bit before cutting in slices with a serrated knife. Serve and enjoy.

COD STRUDEL WITH SAUERKRAUT IN RIESLING SAUCE

Steps:

• Melt fat or butter in heavy saucepan. Add onion and cook over medium heat until just golden. Add sauerkraut, bacon, spices in cheesecloth and stock or water. Bring to simmer. Cover and cook over very low heat 45 minutes.
• Meanwhile, season cod with salt and pepper. Each piece should measure about 2 by 5 inches and about 1 1/2 inches thick. If the pieces are larger and flatter, cut them to size and stack two pieces for each portion. Divide herbs among each portion, placing them on both sides of fish.
• Cut sheets of phyllo in half across the width. Stack them and cover with a damp cloth. Place one on work surface. Brush with butter. Top with four more sheets, brushing each with butter. Center a portion of cod at edge of buttered sheets. Roll cod in phyllo like a jelly roll, to make a package. Press down on ends to seal. Cut off and discard excess phyllo at ends, taking care that fish is enclosed. Butter outside of package and place on a parchment-lined baking sheet. Repeat with remaining cod and phyllo. Refrigerate until 15 minutes before serving.
• Stir sauerkraut and add potato, riesling and vermouth. Simmer uncovered about 10 minutes. Add lemon. Simmer a few minutes longer, then stir in cream. Bring to simmer and set aside until ready to serve.
• Preheat oven to 450 degrees. Place baking sheets in oven and bake 15 to 20 minutes, until strudel is lightly browned.
• Drain sauerkraut well, keeping liquid in pan, and divide among 4 warm soup plates. Cut each strudel in half and place 2 pieces on top of sauerkraut. Bring sauce remaining in pan to a simmer and strain into blender. Process briefly at high speed, then pour around sauerkraut in each dish and serve.

SAUERKRAUT STRUDEL

Steps:

• Thaw frozen bread dough on counter as instructed on package. Will take awhile so get that started early per instructions on package. Brown your sausage until done, drain. Drain your sauerkraut, and mix with the sausage and cook just a couple minutes. Let cool.
• Roll out your dough in a rectangle similar to making cinnamon rolls. Egg wash edges of bread dough. Sprinkle center of bread dough with Kraft Shredded Cheese. Top other layer with sausage and sauerkraut. Fold over ends and edges to make a long filled bread loaf, making sure all ends and edges are seal good. This will make 3 to 4 loafs.
• Bake at 350 degrees F for 1 to 1 1/2 hours, until it's nice and brown.

VEGAN SAUERKRAUT STRUDEL (KRAUTSTRUDEL)

Steps:

• Preheat the oven to 350 F.
• Line a baking sheet with parchment paper, set aside.
• Place the Spice/Herb Ingredients into a small bowl, mix well, set aside.
• In a large ceramic/enamel lined skillet (or similarly large nonstick skillet) add the finely diced onions and red bell peppers, sauté over medium-high heat for 7 to 9 minutes until tender, then add the minced garlic, sauté for one minute.
• Add the almond butter, stirring constantly for 30 seconds, then add the drained sauerkraut, water, tamari, and the Spice/Herb Mix, mix well while also scraping the bottom of the pan to deglaze it. Heat everything through for 3 to 4 minutes. Remove from the stove. Divide the mixture in half, then each half in half, continue until you have 8 equal piles (about ¼ cup each) of the sauerkraut mixture.
• Assemble the rolls: Lay the tortilla out flat, then place 1/8th (approximately ¼ cup) of the mixture in the middle of the tortilla, creating a log of the mixture, then roll it up. Place the seam side down onto the parchment paper-lined baking sheet. Continue until the remaining tortillas are made.
• Place into a preheated 350 F oven bake for 14-16 minutes. Serve plain or with yellow mustard or vegan sour cream.

SAUERKRAUT STRUDEL (AKA KRAUTSTRUDEL) WITH BACON

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.