Cabbage Bags
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g sauerkraut, raw
- 20 g butter
- 1 medium onion (s), finely chopped
- 4 slices bacon, thin, finely chopped
- 50 g potato (s), floury, peeled
- 1 egg (s)
- 1 tablespoon mustard, coarser
- 50 g sour cream
- 1 teaspoon, heaped paprika powder, noble sweet
- some salt and pepper
- 400 g puff pastry
- some flour to roll out
- some creamer to coat the pockets
Print Recipe
Pin Recipe Instructions
- Drain the sauerkraut very well in a sieve, if necessary pat dry a little (must not be wet or too damp).
- Heat the butter in a pan and sauté the onions and bacon.
- Put the sauerkraut in a bowl, grate the potatoes with the Bircher raffle on the sauerkraut. Mix in the bacon and onions.
- Preheat the oven to 180 degrees circulating air.
- Whisk the egg in a bowl, add mustard, sour cream and paprika powder, season with salt and pepper. Then mix the whole thing very well and mix it with the sauerkraut.
- Now sprinkle some flour on the work surface and roll out the dough about 3 millimeters thin. Cut the dough into 8 equal-sized rectangles, distribute the sauerkraut mixture on the 8 rectangles and fold them into a bag, press the edges well.
- Place the bags on a baking sheet lined with baking paper, brush with a little coffee cream and bake in the middle of the oven for 25 to 30 minutes.
- If you serve it as a starter, add a little soy sauce to dip in if you like, a mixed leaf salad goes very well as the main course.
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