Sauerkrautstrudel

1 lb Puff Pastry
1 lb Sauerkraut (ready-made in a glass jar or can)
6 oz Smoked Ham
Salt, Pepper
Pinch of Sugar
2 teaspoons Caraway Seeds
1 Bay Leaf
Nutmeg
Lemon Juice
2 Potatoes
1 tablespoon Bread Crumbs
1/2 cup Sour Cream
1 Egg Yolk
1 teaspoon Milk
1 Onion, finely chopped
3 tablespoons Butter
1/2 cup Flour
2 cups Vegetable Broth
1/2 cup Heavy Cream
Bunch of Chives, finely chopped

In a large cooking pot, combine Sauerkraut, ham, salt and pepper (to taste), sugar, caraway seeds, bay leaf. Add 2 cups of water. Allow mixture to cook for 50 minutes.

Wash and peel Potatoes. Finely shred potatoes and mix into Sauerkraut. Cook for an additional 10 minutes.

Remove ham from Sauerkraut. Cut into small cubes.

Allow Sauerkraut and ham to cool completely.

Preheat oven to 400°F (200°C).

Mix egg and milk together with a fork. Set this egg wash aside.

Roll out the puff pastry to a size of 15 inches x 15 inches. Sprinkle bread crumbs evenly over puff pastry. Spread out the sour cream over the puff pastry. Spread out the Sauerkraut mixture and ham over the puff pastry. Roll up dough, making sure to fold in the ends, to a strudel shape. Place the strudel on a greased cookie sheet (or a cookie sheet lined with parchment paper). Place strudel onto pan. Brush top of dough with the egg wash. Bake strudel for 30 minutes or until it is golden brown.

While the strudel is baking, prepare the sauce. Add butter to a frying pan. Add onions to pan and cook onions in butter until they are transparent. Mix in flour. Mix in broth and cream. Simmer for 10 minutes. Season with salt, pepper, nutmeg, and lemon juice to taste. Add chives.

To serve, add some sauce to a plate. Cut the strudel into large slices. Place two slices of strudel onto the plate onto the sauce.

More Information on Sauerkraut

More Information on Strudel