German sauerkraut pie.
German cuisine is hard to imagine without sausages, potato salad, pork knuckle and, of course, braised sauerkraut! Most often it is served as a side dish to the above-mentioned dishes. Today we suggest baking a flavorful and very tasty sauerkraut pie!
Ingredients
| puff pastry 1 package |
| fresh cabbage 1 kg |
| sauerkraut 1/2 kg |
| onion (large) 1 pc |
| flour 2 tbsp. |
| egg yolk (for greasing) 1 pc |
| cumin |
| vegetable oil |
| black pepper |
| salt |
Instructions
Step 1
Defrost the puff pastry.
Step 2
Meanwhile, prepare the filling: peel the top leaves off the fresh cabbage, remove the core and chop. Sprinkle the cabbage with a little salt and leave it for 15-20 minutes. Then squeeze the cabbage from the juice and set aside.
Step 3
Peel the onion and cut it into half rings.
Step 4
Heat vegetable oil in a frying pan and fry the onion until transparent. Add the fresh cabbage, sauté for 4-5 minutes and remove from the heat.
Step 5
Squeeze the sauerkraut from the juice and fry it (separately from the fresh cabbage) in a small amount of vegetable oil.
Step 6
Mix the two types of cabbage in a large bowl. Add the flour, cumin and black pepper and mix thoroughly.
Step 7
Grease the baking dish with vegetable oil.
Step 8
Cut the puff pastry into two equal parts. Place one part of the pastry in the mold and then the filling. Cover the pie with the second layer of pastry and seal the edges. Prick the top of the pie in several places with a fork.
Step 9
Whisk the egg yolk with 1 tbsp of water and brush over the top of the pie. Put the pie in the oven for 35-40 minutes at 180 C.
