Sauerkraut and Bacon Strudel
Sauerkraut in Austria, as elsewhere in central and eastern Europe, can be truly delicious—tender and not too sour, unlike the coarser, tougher sauerkraut often found in the U.S.
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Cooking tools:
- Pastry brush
- Rolling pin
- Baking sheet
- Oven
- Skillet
- Pot
- Mixing bowl
- Grater
- Chef's knife
- Cutting board
- Kitchen towel
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Stove
Ingredients
- 1/2 lb. bacon, diced
- 2 small yellow onions, peeled and chopped
- Leaves of 3 sprigs parsley, chopped
- 3 small yukon gold potatoes, boiled in their jackets until tender, then peeled
- 11/2 lbs. European-style sauerkraut, drained
- 1 tsp. whole caraway seeds
- 1/2 tsp. ground caraway seeds
- Freshly ground black pepper
- 6 tbsp. butter
- 1 recipe strudel dough
- 11/4 cups sour cream
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