If you seek a unique lunch idea, sauerkrautwaehe is a phenomenal choice. This classic Swiss dish transforms simple ingredients into a remarkable meal, proving that sauerkraut is not just a side dish.
In this incredible sauerkrautwaehe, fermented cabbage takes center stage. Paired with rich cheese, it provides a lighter yet equally filling meal. The tanginess adds a welcome break from the richness.
Adding sauerkraut to a typical cheese tart adds bulk and vegetables. You do not even need to prepare the cabbage beforehand. It goes straight from the bag into your delicious sauerkrautwaehe.
For the best results, consider using a high-quality brand like Schöni. This Swiss family business has been making exceptional products since 1920. Now, let us dive into the preparation steps.
Time Table
| Stage | Time |
|---|---|
| Preparation | 15 minutes |
| Chilling Time | 60 minutes |
| Cooking | 40 minutes |
| Total Time | 1 hour 55 minutes |
Serving Size: Serves 4
Ingredients
Dough Ingredients
- 200 g flour
- 1 pinch of salt
- 80 g butter, cold
- 125 ml water, cold
Filling Ingredients
- 3 tbsp breadcrumbs
- 400-500 g sauerkraut, cooked
- 300 g hard cheese, grated
- 2 eggs
- 100 g crème fraîche or sour cream
- 200 ml milk or cream
- Nutmeg, salt, and pepper to taste
Step-by-Step Instructions
Making the Dough
- Whisk together the flour and salt in a large mixing bowl to combine evenly.
- Add the cold butter in pieces and rub it into the flour mixture with your fingers.
- Continue rubbing until you have small flakes distributed throughout.
- Make a well in the middle of the flour mixture and add the cold water.
- Mix this gently until a dough forms, making sure not to overwork it.
- Press the dough into a disc, wrap it tightly, and cool in the fridge for about an hour.
Assembling the Sauerkrautwaehe
- Preheat your oven to 200 C (400 F or gas mark 6) when ready to bake.
- Roll out your chilled dough and line a 26 cm (10 inch) round tart pan.
- Poke the bottom of the dough all over with a fork lightly.
- Sprinkle the breadcrumbs evenly across the bottom of the pierced tart crust.
- Drain the sauerkraut slightly, or pat dry with a paper towel so it is not dripping.
- Mix together the prepared sauerkraut and grated cheese in a separate bowl.
- Add this cabbage and cheese mixture to the tart base, distributing it evenly.
- Whisk together the eggs, sour cream, milk, nutmeg, salt, and pepper.
- Pour this liquid mixture carefully into the tart pan over the cabbage.
- Bake in the bottom part of the oven for about 35-40 minutes until nicely browned.
Tips & Tricks
- Manage Moisture: Ensure your cabbage is slightly drained but not completely dry. It can still be a bit wet, just not dripping into the crust.
- Substitute Cream: If you do not have sour cream or crème fraîche on hand, you can easily replace it with more milk or cream.
- Avoid Tough Dough: Try not to overwork the dough during the mixing stage. Overworking will cause the crust to become tough.
- Explore Pairings: Once you enjoy this dish, try cheese fondue with sauerkraut. The flavor combination is absolute perfection.
Conclusion
Baking a homemade sauerkrautwaehe is a wonderful way to enjoy traditional Swiss flavors at home. The combination of tangy cabbage and melted cheese is simply irresistible.
This dish brings a piece of authentic Swiss culinary heritage straight to your dining table. I highly encourage you to try making this sauerkrautwaehe for your next lunch gathering.
It is guaranteed to surprise and delight your guests. Please leave a comment below, share this recipe with friends, and let us know your review!
Frequently Asked Questions
Can I use any brand of cabbage for my sauerkrautwaehe? Yes, you can use any brand available. However, a traditional Swiss brand like Schöni, available at Coop and Landi, yields excellent authentic results.
Do I need to cook the cabbage before adding it to the tart? You can use cooked sauerkraut straight from the bag, jar, or can. There is no extra preparation needed other than draining it slightly.
What happens if I overwork the pastry dough? If you mix the dough too vigorously, it will become tough. Always handle the dough gently and chill it before rolling to maintain a great texture.