User Login
Sauerkraut rolls
Sauerkraut rolls
4.3
2 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
These homemade sauerkraut rolls are a treat for both the eyes and mouth. These small little treats fits perfect as a starter or a small side dish together with a small green salad. The extra time you will put on preparing the sauerkraut your self will make them taste even delicious.

Ingredient List for 2 servings:
Button
400 gr Sauerkraut
Button
1 Philo dough roll
Button
1 Onion
Button
2 Garlic cloves
Button
200 gr Bacon
Button
200 ml Water
Button
1 Egg
Button
1 pinch Salt
Button
1 pinch Pepper
Button
1 teaspoon Bay leafs
Oven temperature:
180 degrees Celsius
Instructions:
Button
Cut the onion and the garlic cloves in thin slices.
Button
Rinse the sauerkraut and let it drain away all the water.
Button
In a frying pan fry the onions on low heat until they becomes soft.
Button
Add the sauerkraut, water, bacon and the spices in the pan and cook on low heat until the cabbage is soft. Drain away the water and let the mixture become cold.
Button
Preheat the oven at 180 degrees Celsius.
Button
Place one leaf of the filo dough on a plane surface and spread some of the mixture. Fold in the edges and roll it tight 1 or 2 times. Repeat this procedure until you used all the filling.
Button
Place the rolls on a baking paper on a baking sheet and brush the rolls with 1 beaten egg.
Button
Place the rolls in the middle of the oven for 20 minutes, take out and serve warm.
A selection of recipes from the same country.
This recipe is from France , Alsace.
This homemade classical quiche comes from the French region Lorraine. The pie is easy and simply filled with smoked bacon, it is an open faced pie (as opposed to the typical English closed pies). A green crispy salad fits to it. You can serve it as a lighter dinner or for lunch and it is better served warm.
The German Christstollen is a a Christmas bread filled with dried fruits, berries and sometimes marzipan, and covered in icing sugar. These mini stollen bredele (Alsastian Christmas cookies) are inspired of the German Christstollen.
Homemade lamb steak with spices inspired from the French Cuisine. The steak needs to cook slowly on low heat in the oven to get a brown crispy surface. Like this the steak will be tender in the center. The steak is a good choice for Eastern celebrations, and fits together with a red wine sauce and asparagus on the side.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.