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sauerkraut rolls

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

Surfed the net to find a recipe like my Grandma Agnes Brendly and Aunt Agnes Bruegel , both immigrants of Hungary and Germany. The recipe I have is only half there, ripped from a page of a recipe tablet. This is the only one I could find, which sounds similar to this handed down recipe...only a few ingredients different..I hope you like it..they are really very good;my mom gave me the recipe paper, but she doesn't know how it got ripped; sometime mom would add crisp bacon...and serve with applesauce or sour cream. Part recipe from Josef Karst -the krautfather-LOL -the other part from mom

(2 ratings)
yield 4 to 6
prep time 35 Min
cook time 35 Min
method Pan Fry

Ingredients For sauerkraut rolls

  • NOODLE DOUGH
  • 4 c
    wheat flour
  • 5 lg
    eggs, room temperature
  • 4 slice
    fried crispy bacon,diced, optional
  • 1/2 c
    cream, room temperature (can use milk)
  • 1 Tbsp
    bacon grease,cooled (or vegetable oil)
  • 1 pinch
    nutmeg
  • 1 pinch
    salt
  • 1/2 c
    vegetable oil,for frying
  • FOR FILLING
  • 2 lb
    cold sauerkraut,squeezed dry,(use cheese cloth)
  • 8 oz
    grated colby cheese
  • 1/4 tsp
    pepper
  • 1 pinch
    caraway seeds, crushed, optional
  • GARNISH
  • 2 c
    yellow onions
  • 1/2 c
    butter
  • 2 Tbsp
    granulated sugar
  • TOPPING
  • scallions, chopped, applesauce, sour cream

How To Make sauerkraut rolls

  • 1
    Dough: Mix 2 cups of the flour,nutmeg,salt together to blend. Add in the eggs and cream ; then adding in remaining flour until all mixed in.(oil is for the frying).
  • 2
    Place dough onto a floured surface and knead the dough about 10 times until smooth. Cover the dough with a clean towel and let rest for 30 minutes at room temperature. --- Make the Garnish: Heat the butter in a deep sauté pan and caramelize the onions, sprinkle the sugar over onion, this will take about 15 minutes, keep stirring the onions until caramel in color. Remove from pan and place in a bowl.
  • 3
    Filling: Roll the noodle dough to and 18x12 inch rectangle. Sprinkle the cheese over the dough, and then the cold sauerkraut and the bacon and caraway seeds if using.
  • 4
    Roll up the noodle sheet (like a jelly roll) and seal the ends. Cut the log into 2 inch slices. Heat the oil over medium heat and place the slices into the skillet and fry for 2 to 3 minutes on each side. After browned place a cover on the pan, turn the heat to low and let sit for 5 minutes. --- When done remove the rolls to a platter and top with the caramelized onion. Garnish with fresh chopped scallions and serve with applesauce or serve with sour cream.
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