austrian

Baked Sauerkraut Strudel with Smoked Pork and Mustard

Name: Baked Sauerkraut Strudel with Smoked Pork and Mustard
Yield: 1 serving
Cuisine: austrian
Ingredients: 60 g phyllo dough sheets; 145 g sauerkraut, drained and squeezed; 102 g smoked pork, diced; 60 g onion, finely sliced; 17 g Dijon mustard; 17 g unsalted butter, melted; 4 g olive oil; 0.85 g black pepper

This baked dish pairs sauerkraut, drained and squeezed with smoked pork, diced, Dijon mustard and phyllo dough sheets. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

35 g Protein

48 g Carbohydrates

36 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

60g phyllo dough sheets 179 kcal
145g sauerkraut, drained and squeezed 28 kcal
102g smoked pork, diced 247 kcal
60g onion, finely sliced 24 kcal
17g Dijon mustard 12 kcal
17g unsalted butter, melted 122 kcal
4g olive oil 35 kcal
1g black pepper 2 kcal

Cooking instructions

phyllo dough sheets
Heat oven to 400 F. Line a small baking sheet with parchment.
onionolive oil
Heat olive oil in a skillet over medium heat. Saute onion for 4 minutes until soft.
sauerkrautsmoked porkDijon mustardblack pepper
Add smoked pork and cook 2 minutes. Stir in sauerkraut, mustard, and black pepper; cook 2 more minutes to drive off excess moisture. Let filling cool 5 minutes.
phyllo dough sheetsunsalted butter
Lay phyllo sheets on the counter, brushing each lightly with melted butter as you stack them.
Pile filling along the long edge, leaving a 1-inch border. Roll up tightly into a log and tuck ends underneath.
Bake 18 to 22 minutes until deep golden and crisp. Rest 5 minutes before slicing.