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["Sauerkraut and Bacon Strudel", "", "(Sauerkrautstrudel)", "", "1. Put bacon and onions into a large skillet and cook over medium-high heat until bacon is browned but not crisp, about 10 minutes. Stir in parsley and transfer to a large bowl. Coarsely grate potatoes into bowl with bacon mixture. Add sauerkraut and whole and ground caraway and mix well. Season to taste with pepper.", "", "2. Preheat oven to 400u00b0. Melt butter in a small skillet over medium-low heat and cook until lightly browned. Pour clarifi ed butter into a small bowl, discarding milk solids.", "", "3. Roll and stretch strudel dough out. Position dough and cloth with a longish edge parallel to edge of work surface closest to you. Brush dough with half of clarifi ed butter. Pile sauerkraut mixture evenly along edge of dough closest to you, 3"" in from long edge and 1"" in from shorter side edges, covering about one-third of the dough. Spread sour cream over sauerkraut mixture.", "", "4. Roll up and bake strudel according to apple strudel recipe steps 3 and 4. Serve sauerkraut and bacon strudel warm, with additional sour cream on the side, if you like.", "Brush long edge of dough farthest from you with clarified butter. Lift up long edge of cloth closest to you with both hands and carefully roll strudel over on itself. Fold side edges of dough over, then roll strudel over again and once more if you can, folding side edges over with each roll. Line a large sheet pan with parchment paper. Using the cloth, lift strudel and gently tip it onto pan, seam side down. (If pan is small, curve strudel into a J or C shape.)", "", "4. Brush strudel with clarified butter and bake until golden brown, 30-35 minutes."]
