Krautstrudel

KRAUTSTRUDEL

Ingredients

• 1 lb. bacon, diced
• 2 yellow onions, chopped
• parsley, chopped
• 3 Yukon gold potatoes, boiled 
• 1 1/2 lbs. sauerkraut, drained
• 1 tsp. whole caraway seeds
• 1/2 tsp. ground caraway seeds
• freshly ground black pepper
• 6 T butter
• frozen strudel dough
• 1 1/2 c. sour cream 

Instructions

Filling

1. Put bacon and onions into a large skillet and cook until bacon is browned but not crisp, about 10 minutes. Stir in parsley and transfer to a large bowl. 
2. Coarsely grate potatoes into bowl with bacon mixture. 
3. Add sauerkraut and whole and ground caraway and mix well. 
4. Season to taste with pepper.

Strudel

1. Preheat oven to 400°. Melt butter in a small skillet over medium-low heat and cook until lightly browned. Pour clarified butter into a small bowl, discarding milk solids.
2. Roll and stretch strudel dough. Position dough and cloth with a longish edge parallel to edge of work surface closest to you. Brush dough with half of clarified butter. Pile sauerkraut mixture evenly along edge of dough closest to you, 3" in from long edge and 1" in from shorter side edges, covering about one-third of the dough. Spread sour cream over sauerkraut mixture.
3. Roll up and bake strudel according to instructions.  
4. Serve krautstrudel warm, with additional sour cream.