SAUERKRAUT ROLLS

Sauerkraut Rolls image

Provided by Pat Duran

Time 1h10m

Number Of Ingredients 20

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NOODLE DOUGH
4 c wheat flour
5 large eggs, room temperature
4 slice fried crispy bacon,diced, optional
1/2 c cream, room temperature (can use milk)
1 Tbsp bacon grease,cooled (or vegetable oil)
1 pinch nutmeg
1 pinch salt
1/2 c vegetable oil,for frying
FOR FILLING
2 lb cold sauerkraut,squeezed dry,(use cheese cloth)
8 oz grated colby cheese
1/4 tsp pepper
1 pinch caraway seeds, crushed, optional
GARNISH
2 c yellow onions
1/2 c butter
2 Tbsp granulated sugar
TOPPING
scallions, chopped, applesauce, sour cream

Steps:

1. Dough: Mix 2 cups of the flour,nutmeg,salt together to blend. Add in the eggs and cream ; then adding in remaining flour until all mixed in.(oil is for the frying).
2. Place dough onto a floured surface and knead the dough about 10 times until smooth. Cover the dough with a clean towel and let rest for 30 minutes at room temperature. --- Make the Garnish: Heat the butter in a deep sauté pan and caramelize the onions, sprinkle the sugar over onion, this will take about 15 minutes, keep stirring the onions until caramel in color. Remove from pan and place in a bowl.
3. Filling: Roll the noodle dough to and 18x12 inch rectangle. Sprinkle the cheese over the dough, and then the cold sauerkraut and the bacon and caraway seeds if using.
4. Roll up the noodle sheet (like a jelly roll) and seal the ends. Cut the log into 2 inch slices. Heat the oil over medium heat and place the slices into the skillet and fry for 2 to 3 minutes on each side. After browned place a cover on the pan, turn the heat to low and let sit for 5 minutes. --- When done remove the rolls to a platter and top with the caramelized onion. Garnish with fresh chopped scallions and serve with applesauce or serve with sour cream.