Strudel - Sauerkraut Filling

Recipe Ingredients

2 lbs	908g / 32oz	Sauerkraut
1/4 cup	15g / 0.5oz	Minced onion
4 tablespoons	60ml	Butter or chicken fat
2 teaspoons	10ml	Sugar
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

Rinse the sauerkraut in cold water and drain. Cook the sauerkraut and onions in the butter or fat for 15 minutes. Stir in the sugar and pepper. Cool. Spread on strudel dough (two recipes for strudel dough are included in this database) and roll up. Serve with main courses.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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