BUT... I do want to share this recipe with you! My family's recipe of Sauerkraut Bread. It's filling, warm and very good! It's something my grandmother passed down and I remember loving it as a kid when my mother did make it. It's a meal, all wrapped up, and extra portions freeze well for lunches or a quick meal (if you're single like me) for later.
Although I now make it gluten-free and with my own homemade sauerkraut, I think it's even better. YUM!
I will mention to you now, that making your own sauerkraut is absolutely the best! It's much better than anything store bought, and it is so easy to make. Making it takes a bit of time to ferment and a little bit of labor on your part, think of it as squeezing all the moisture out of the cabbage. The recipe I started with was from The Nourished Kitchen, and I will say that her guides to fermenting and why to ferment some foods is wonderful and worth reading. The only alteration I made to her recipe was to add about 1/4 to 1/2 cup of fresh whey that I had from making all my wonderful Goat's Milk yogurt and making it greek style or into cream cheese. I've also made her fermented chili sauce that rocked! It's made me want to learn so much more about fermenting beyond wine making.
This is the link to her Sauerkraut recipe: Homemade Sauerkraut It really is easy and wonderful to enjoy!
I have also found that using Chebe's basic bread mix works the best and really does make a nice finished product. And it's easy to roll out and work with. Personally, I love Chebe's mixes, though I have yet to try the cinnamon roll mix. But I love the pizza dough mix too!
It is good for kids to enjoy too as they can pick it up to munch on it. And using your own sauerkraut won't give that vinegary bite that jarred sauerkraut can have. If you use sauerkraut from a jar, I will recommend that you drain it well and/or rinse it if it's too strong for you.
Sauerkraut Bread
1 package of Chebe's Basic Bread mix, mixed up according to directions without cheese.
1/2 lb ground meat
1 1/2 to 2 cups of sauerkraut, drained
1/2 onion, sliced thin and slices quartered
1/3 cup chopped mushrooms
1 tsp basil
salt and pepper to taste
1 tsp garlic powder
Optional: 6 slices of Oaxaca cheese sliced 1/4 thick about 1 1/2 to 2 inches in length
One egg yolk beaten for brushing on tops
Heat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
Brown the ground meat in a skillet with onions, and spices. While the meat is browning, make the bread mix and roll out to about 1/4 inch thick between parchment paper. Using a 4 inch empanada press/cutter cut out the circles of dough, rolling scraps out again, you should get about 6 rounds.
When the meat is browned, add the mushroom pieces and sauerkraut and heat through, till mushrooms are becoming tender. Remove the skillet from the heat.
If you're adding the cheese, place a slice on each round on one side towards the middle. Add about 3 tablespoons of the meat mixture on top. Fold the dough over and press the edges together and place on your baking sheet. When all are assembled, brush the egg yolk over the tops and bake for 18 to 20 minutes until nice and golden. Remove from the oven, let rest for a few minutes and serve.
They go exceptionally well with a salad and if you like you can serve them with a pat of butter brushed onto the tops. One of the reasons I used Oaxaca cheese is that I love the chew when melted and the buttery flavor of it. YUM!
If you try these, let me know how they turned out and how you liked them! I would love to hear from you!
