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Origin: France - Region: Alsace.
Sauerkraut rolls
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These homemade sauerkraut rolls are a treat for both the eyes and mouth. These small little treats fits perfect as a starter or a small side dish together with a small green salad. The extra time you will put on preparing the sauerkraut your self will make them taste even delicious.

Ingredient List for 2 servings:
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400 gr Sauerkraut
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1 Philo dough roll
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1 Onion
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2 Garlic cloves
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200 gr Bacon
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200 ml Water
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1 Egg
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1 pinch Salt
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1 pinch Pepper
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1 teaspoon Bay leafs
Oven temperature:
180 degrees Celsius
Instructions:
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Cut the onion and the garlic cloves in thin slices.
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Rinse the sauerkraut and let it drain away all the water.
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In a frying pan fry the onions on low heat until they becomes soft.
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Add the sauerkraut, water, bacon and the spices in the pan and cook on low heat until the cabbage is soft. Drain away the water and let the mixture become cold.
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Preheat the oven at 180 degrees Celsius.
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Place one leaf of the filo dough on a plane surface and spread some of the mixture. Fold in the edges and roll it tight 1 or 2 times. Repeat this procedure until you used all the filling.
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Place the rolls on a baking paper on a baking sheet and brush the rolls with 1 beaten egg.
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Place the rolls in the middle of the oven for 20 minutes, take out and serve warm.
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