Zutaten für Altdeutscher Sauerkraut Kuchen German Sauerkraut Pie
- 4 ounces bacon
- 1/2 cup finely chopped yellow onion
- 1 teaspoon caraway seeds
- 14 ounces (400g) drained sauerkraut
- Sour Cream
- 2 large eggs
- Hard Cheese
- 1 pie pastry
- 1 cup (240ml) heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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Zubereitung von Altdeutscher Sauerkraut Kuchen German Sauerkraut Pie
- Preheat oven to 325-350°F (160-180°C).
- Roll out pie pastry and line a deep-dish pie plate, ensuring the bottom and sides are fully covered. Trim and crimp the edges.
- Dice 4 ounces of speck or bacon into small pieces. Cook in a skillet over medium heat until crispy. Remove bacon and set aside, reserving 1 teaspoon of bacon fat in the skillet.
- Add 1/2 cup of finely chopped yellow onion to the skillet with reserved bacon fat. Saute until softened and translucent (about 5 minutes).
- Evenly sprinkle the cooked bacon, 1 teaspoon of caraway seeds, and sauteed onions into the pie crust.
- In a large bowl, combine: 14 ounces (400g) drained sauerkraut (finely chopped with kitchen shears for easier cutting), 2 large eggs, 1 cup (240ml) heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the sauerkraut mixture evenly over the bacon, onions, and caraway seeds in the pie crust.
- Bake for 45-60 minutes, or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges loosely with aluminum foil.
- Let the pie cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
13g
Fat
73g
Carbs
6g
