Sauerkraut recipe for vegetarians
This sauerkraut recipe doesn't include meat so it is perfect for vegetarians.
Servings: 6 people
Calories: 250kcal
Ingredients
- 1 kg sauerkraut
- 2 leeks
- 1 kg phyllo dough
- salt to taste
- pepper to taste
- mineral water
- oil (vegetable or olive)
Instructions
- Turn the oven on 200 degrees.
- Wash and chop the leeks.
- Put the leeks in a frying pan with some oil and stew them on a medium heat until tendered.
- Add the sauerkraut and stir well. You don’t need to squeeze the sauerkraut much before adding it to the pan but if it is too salty or sour, rinse it well.
- Keep stirring and add some water, the leeks and sauerkraut shouldn’t be burned.
- Taste the sauerkraut and leeks, add some salt and pepper if necessary. Stew it for around 15 minutes on a medium heat. It should be golden and soft, but not burned.
- Spread one layer of a phyllo dough and brush it with some oil and mineral water. You can mix oil with some mineral water in a pot, and then brush each layer of phyllo dough.
- Add the sauerkraut filling and repeat the process by adding a layer of phyllo dough, brushing it with water and oil. Repeat the process as long as you have the filling. There should be one last layer of phyllo dough on the top that you can brush with some oil as well.
- Bake it in a preheated oven for one hour or until golden. If you don’t like your pie to be too crispy, cover it with a kitchen cloth once it is baked and out of the oven.