Baked Blunzen Sauerkraut Rolls

Cut the bacon into cubes (preferably frozen) and fry in a frying pan until crispy. Add the finely diced shallot and sweat the fresh, drained cabbage briefly. Add a little sugar and glaze lightly. Use the drained saürkraut stock to extinguish. Add the bay leaf, clove and cinnamon bark and simmer, stirring, until the cabbage is dry. Remove the spices and stir the cabbage with the sour cream or crème fraiche.

Roast the almond slivers in the oven or in a frying pan until brown.

Peel the blunzen and fry them with a whisk in a hot frying pan until “crumbly”.

Cut the pastry sheets crosswise so that triangles are formed.

Place the sauerkraut on the lower, wide side and add the blunzen and the almond kernels on top. Wrap the roll around the sides and roll up to the top.

Our tip: Use bacon with a subtle smoky note!

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