German Sauerkraut Roll Recipes

GERMAN SAUERKRAUT ROLL

Steps:

• Prepare grill for indirect cooking.
• Saute onion and garlic until onion is translucent.
• Allow to cool, then mix in meats, mustard, salt and pepper.
• Oil or spray a cookie sheet sized piece of wax paper.
• Evenly spread out meat into a rectangle about 1/2 inch thick.
• Layer cheese and sauerkraut over the surface of the meat.
• Carefully roll meat up as a jelly roll, pinching sides and seams closed.
• Place on grill away from direct heat and cook until center of roll registers 160F on a meat thermometer, about 75 minutes.
• Allow to stand 15-20 minutes before slicing.

EASY CABBAGE ROLLS WITH SAUERKRAUT

Steps:

• Combine pork, rice, onions, pepper, garlic powder, salt and paprika in large bowl.
• Steam heads of cabbage until leaves remove easily (about 5 minutes each in microwave along with 1/2 cup water, covered with plastic wrap works well) Take handfuls of meat mixture and roll up in cabbage leaves.
• Place rolls in roasting pan.
• After covering the bottom of the pan, top with half of the sauerkraut and half of the tomatoes.
• Repeat with second layer.
• Pour tomato juice over top.
• Cover and bake 2 1/2 hours at 350 degrees.

SAUERKRAUT BEEF BUNS

Steps:

• In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add sauerkraut. Cool for 15 minutes. , Meanwhile, flatten each piece of dough. Top each with a heaping tablespoonful of beef mixture. Fold dough over filling to meet in center; pinch edges to seal. , Place seam side down on greased baking sheets. Cover and let rise in warm place until doubled, about 30 minutes. , Bake at 350° for 15-20 minutes or until golden brown. Brush with butter. Serve warm.