No splendid pic for dinner, 'cause when I got to my portion it was well past 8 pm, and as you can imagine the light is more than crappy. Well, just see for yourselves:
See? Crappy. But the dinner is actually anything but crappy, works super fast and is pretty healthy as well. It goes fast mostly because I use pre-made store-bought ingredients (judge all you want :P), and healthy because of the ingredients is 500g of sauerkraut.
It all started one day when I saw in one of my favorite magazines - Garten & Wohnen - a recipe for a Sauerkraut tart. The problem was it required two different types of cheese and sour cream I think, and I figured it'd be far too fat. From the beginning I decided to swap the tart for a strudel - less work plus the package of a ready puff pastry is available in every grocery store across the whole country for a song. My first version of the strudel included sauerkraut and some grated Bergkäse (a type of Alpine cheese with a very distinctive taste). We had a number of sauerkraut-cheese strudels, until one day I just skipped the cheese, and the strudel became a masterpiece of yummy simplicity.
Ingredients
500g package of sauerkraut
2-3 laurel leaves
2-3 allspice berries
salt and pepper
1 package of puff pastry (I bow to you, if you make it by yourself!)
First I boil the sauerkraut with the spices, salt and pepper. I always add some water (about a glass) and boil until the water's gone. Then I take out the spices - I always count how many I put in, not to wonder if I have to go on digging in the sauerkraut looking for one more allspice berry :) Then I just wait for the sauerkraut to cool down - too warm a stuffing would melt the dough too fast.
Heat the oven to 200C, roll out the dough, put the sauerkraut in the middle, flap over, cut the surface and into the oven for around 20 minutes (but check). Ready! We love it!
Try! Maybe it'll become your thing as well!
Honey
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