2500. SAUERKRAUT and BACON STRUDEL

makes 8 servings


2 large baking potatoes, peeled and diced
6 thick cut slices of bacon, diced into 1 inch pieces
1 large onion, large dice
1 bay leaf
1 teaspoon fresh ground pepper
1 teaspoon whole caraway seeds
2 cups sauerkraut, drained
4 sheets phyllo dough
3 teaspoons butter, melted
sour cream for serving

Boil the potatoes in a large pot of salted water until tender, about 8 minutes. Drain and mash lightly with a fork, leaving some large pieces.

In a large pan, saute the bacon, onion and bay leaf until just browned, about 6 minutes (drain the pan of fat half way through if it is pooling deeply)

Remove the bay leaf from the bacon mixture. Add the bacon mixture to the potatoes, along with the pepper caraway and sauerkraut. Stir to combine. You can keep this in the fridge for up to 24 hours if you want to stop at this point.

Lay out one sheet of your phyllo and brush with the melted butter. Continue to do that with all four sheets. Do not butter the top sheet.

Pile the bacon-sauerkraut mixture onto the phyllo and roll it up like a log and seal, making sure the seam is on the bottom. If you need to, use a bit of extra phyllo to cover the ends so the insides are not exposed.

Bake on a baking sheet for 40 minutes or until golden brown.

Let cool 10 minutes before serving. It will be a bit soggy, but never fear, its supposed to be. I am not sure how it would be with real strudel dough, but my guess is, less soggy.

Serve with sour cream.


bacon recipe courtesy of: Rachael, Fresh Approach Cooking, Los Angeles, California, September 2, 2006