Creamy Sauerkraut Rolls

6 Servings
Canned sauercraut
"European"
Spicy Sauerkraut Light Lunch Main Dish Easy No Fuzz Baking Canned sauercraut "European"

2 tbs ve oil
1/2 cup smoked on (chopped)
1 cup chopped on
1 pound canned sauercraut
2 sheets of llo dough
2 pint Heavy Whiping am
1 dash per
2 tbs ad crumbs

1. Over medium heat cook olive oil, bacon and onions for 10 min. 2. Drain Sauercraut from the can and add to ready bacon and onions, ad dash of pepper and cook troughly, all together, until golden brown ( for 20 minutes). Stir occasionally. 3. Unroll and place 2x4 sheets of phyllo neht to each other. 4. After the sauercraut mix is troughly cooked, let cool for 15-20 minutes. 5. Spread a dash of oil and bread crumbs evanly over baking dish. 6. Layer the Sauercraut mix onto Phyllo and spread evenly. Roll Phyllo w/the kraut tightly into two rolls and cut into 1 inch thick pieces. Place the roled pieces vertically into baking dish. 7. Cover the dish w/heavy whipped cream and bake on 400 degrees for 20 minutes. Let coll and serve as deloicious side.


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Sauerkraut

1 qt
Cabbage
European
Side Dish Fermented No Cook Low Fat Meatless Low Carb Vegan Diabetic Low Sugar Cabbage European

1 medium bage cored and shredded
1 tablespoon away seeds
1 tablespoon Sea t
4 tablespoons y

In a bowl, mix cabbage with caraway seeds, sea salt and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but it improves with age.


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