Feb 25, 2010

Ham, Sauerkraut & Apple Rolls (on cheese potatoes)

Sauerkraut, Apples & Ham Rolls

Don’t be hatin’! I really didn’t mean to do it. Honestly, I didn’t mean to post such a calorie-bomb this early in the morning, but I’m doing it anyway! Two simple reasons for that:

a) you’d never forgive me for not sharing this recipe with you
b) it’s just too good to pass up

So, if you have any intentions of adding a teeny tiny layer of insulation over your hips or bottom—which isn’t necessarily a bad thing during this cold winter we’ve had—this is the way to do it!

Ham rolls filled with a sauerkraut & apple mix right on top of cheesy potatoes. What can I say? Gotta love comfort food.

Ingredients:

1 1/2 pounds potatoes
1 pound sauerkraut
2 sweet apples
8 ham slices
2 cups grated cheese
1 1/2 cup milk
4 tbsp flour
2 oz butter
nutmeg or mace
pepper
salt

Directions:

I’m dying to know what you think of this recipe, so let’s get started. Peel, wash and dice the potatoes. Cut bigger potatoes in four and smaller ones in half. Boil them in salted water until tender.
Sauerkraut, Apples & Ham Rolls

Apples and sauerkraut is like a match made in culinary heaven. They really compliment each other. Peel and finely mince two smaller or 1 big sweet apple.
Sauerkraut, Apples & Ham Rolls

Drain the sauerkraut.
Sauerkraut, Apples & Ham Rolls

Heat a tiny drop of butter and sauté the apple for 3 minutes. Until slightly soft.
Sauerkraut, Apples & Ham Rolls

Add the sauerkraut, sprinkle a generous amount of black pepper in there as well, combine everything, pop the lid on and simmer over really low heat. 5 minutes will do.
Sauerkraut, Apples & Ham Rolls

Grate two cups of your favorite cheese. Make sure you go with a cheese that melts well. I opted for Gouda, but don’t I always? I know, it’s pathetic how predictable I am!
Sauerkraut, Apples & Ham Rolls

As soon as your taters are done, drain them, steam-dry them for a minute or two and transfer them to an oven dish.
Sauerkraut, Apples & Ham Rolls

Glorious ham. I love ham. Everyone loves ham, or at least they should. Has to be all the MSG they stuff it with. We should probably name it HamSG. Top each slice of ham with a royal amount of sauerkraut and start rolling those babies.
Sauerkraut, Apples & Ham Rolls

Heat 2 oz of butter. Sprinkle 4 tbsp all-purpose flour in there, stir and cook over low heat for 2 minutes. Stay nearby and stir, if you mess up the roux you’re back to square one. Don’t say I didn’t warn you!
Sauerkraut, Apples & Ham Rolls

Pour in 1 1/2 cup of milk, stir and bring to a boil. As soon as the milk heats up, the sauce will thicken. Usually this will give you the exact consistence you need, but if your sauce ends up too thick just add a little splash of milk. Simmer the sauce for 2 minutes.
Sauerkraut, Apples & Ham Rolls

See where we’re going with this? Add the grated cheese, stir until it melts and season the sauce with salt, pepper and a touch of mace or nutmeg.
Sauerkraut, Apples & Ham Rolls

Spoon half the sauce over the potatoes.
Sauerkraut, Apples & Ham Rolls

Place the ham, sauerkraut & apple rolls on top and spoon the other half of the sauce over the rolls.
Sauerkraut, Apples & Ham Rolls

Until it looks like some sort of culinary and rather creamy piece of art. The only enhancement it still needs, in my humble opinion, is a big fork to devour it with.
Sauerkraut, Apples & Ham Rolls

Pop the casserole in a preheated oven and bake at 400F (200C) for 15 to 20 minutes, until the cheese sauce turns golden brown.

 
Take it out of the oven and revel in its beauty.
Sauerkraut, Apples & Ham Rolls

Oh boy, will you look at this? Have plenty on hand because your family will ask for seconds!
Sauerkraut, Apples & Ham Rolls

Kay’s Recipe Card

Click here for printable size.

Ham, Sauerkraut & Apple Rolls (on cheese potatoes)
Ingredients
  • 1 1/2 pounds potatoes
    1 pound sauerkraut
    2 sweet apples
    8 ham slices
    2 cups grated cheese
    1 1/2 cup milk
    4 tbsp flour
    2 oz butter
    nutmeg or mace
    pepper
    salt
Directions
  1. Peel, wash and dice the potatoes. Cut bigger potatoes in four and smaller ones in half. Boil them in salted water until tender. Peel and finely mince two smaller or 1 big sweet apple and drain the sauerkraut. Heat a tiny drop of butter and sauté the apple for 3 minutes. Until slightly soft.

    Add the sauerkraut, sprinkle a generous amount of black pepper in there as well, combine everything, pop the lid on and simmer over really low heat. 5 minutes will do. Grate two cups of your favorite cheese. Make sure you go with a cheese that melts well.

    Drain the potatoes, steam-dry them for a minute or two and transfer them to an oven dish. Top each slice of ham with a royal amount of sauerkraut and roll them up. Heat 2 oz of butter. Sprinkle 4 tbsp all-purpose flour in there, stir and cook over low heat for 2 minutes. Stay nearby and stir.

    Pour in 1 1/2 cup of milk, stir and bring to a boil. As soon as the milk heats up, the sauce will thicken. Usually this will give you the exact consistence you need, but if your sauce ends up too thick just add a little splash of milk. Simmer the sauce for 2 minutes. Add the grated cheese, stir until it melts and season the sauce with salt, pepper and a touch of mace or nutmeg.

    Spoon half the sauce over the potatoes. Place the ham, sauerkraut & apple rolls on top and spoon the other half of the sauce over the rolls. Pop the casserole in a preheated oven and bake at 400F (200C) for 15 to 20 minutes, until the cheese sauce turns golden brown.
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    33 Comments »

    1. 1

      All simple foods but when put together you’re on to a winner. It is of course the cheese that does it- mmm melted cheese.
      I always use cornflour for my sauces, can you really get away with all purpose?
      And oh Kay I just love your whisks.

      Vanessa on Feb 25, 2010 @ 11:39 am Reply
    2. 2

      Hi Kay!
      Actually what is sauerkraut ? doubt I can find it here. Can I make this without it and tell me a substitute for it…

      Nir on Feb 25, 2010 @ 11:56 am Reply
    3. 3

      As a recent convert to the goodness that is sauerkraut, this is definitely going on my to-make list.

      Marisa on Feb 25, 2010 @ 12:14 pm Reply
    4. 4

      Oh, this is so good! I’ve been making almost the exact same thing for a long time. The only difference is that
      – I mash the potatoes,
      – I smear a thin layer of coarse mustard on the ham slices before putting on the sauerkraut and rolling them up (I recommend this for a little more zing),
      – and I use pineapple chunks instead of apple.
      I’ve even mentioned this dish in the comment section of your Ham, Cheese, and Chicory Rolls, haha. Anyway, it’s really good, and stunning photography, as always.

      Ilse on Feb 25, 2010 @ 1:05 pm Reply
    5. 5

      This dish looks amazing! Anything with sauerkraut and I’m all over it! Plus, with the addition of nutmeg…I’m in heaven. Thanks so much for the wonderful post and recipe!

      Renee of Kudos Kookies on Feb 25, 2010 @ 2:42 pm Reply
    6. 6

      It looks divine!

      Lucy on Feb 25, 2010 @ 2:55 pm Reply
    7. 7

      I can’t wait to try this one out on my husband. He loves ham and he just started to like sauerkraut. I just made a dish the other night….a pork and cabbage ragout with apples over a bed of mashed potatoes. It was really good, so I’m sure we will love your recipe too. If you’d like the recipe for the dish I made, I’ll gladly give it to you.

      Andilynn on Feb 25, 2010 @ 3:24 pm Reply
    8. 8

      Ooh. Could you cook me one of those and send it over. I have a nasty cold and this would be just the thing. ;)

      Karohemd on Feb 25, 2010 @ 4:33 pm Reply
    9. 9

      Kay, I made your chiken palava for dinner tonight…loved the combination of flavours…very different from the usual..

      Arch on Feb 25, 2010 @ 5:24 pm Reply
    10. 10

      This looks phenomenal! The antique pot is real pretty.

      Maria on Feb 25, 2010 @ 5:25 pm Reply
    11. 11

      @Andilynn:

      I’d love to have the recipe if you don’t mind sharing!

      Kay on Feb 25, 2010 @ 5:26 pm Reply
    12. 12

      @Karohemd:

      You poor baby :)

      Kay on Feb 25, 2010 @ 5:27 pm Reply
    13. 13

      Pork and Cabbage Ragout
      (4 servings)
      1 tablespoon vegetable oil
      1 pound pork tenderloin, cut into 1/2″ slices
      salt
      black pepper
      1 cup chopped onion
      4 small cloves garlic, minced
      1 1/2 teaspoons caraway seeds, crushed
      lightly in your hand
      8 cups thinly sliced green cabbage
      1 cup dry white wine or apple juice
      1 teaspoon chicken bouillon granules
      2 medium apples, peeled and cut into wedges
      Enough homemade mashed potatoes for 4 servings.

      Heat oil in lg saute pan over med heat until hot. Add pork; cook and stir about 2 min per side or until browned and barely pink in center. Season lightly with salt and pepper. Remove from pan, reserve. Add onion, garlic, and caraway seed to saucepan; cook and stir 3-5 min or until onion is tender.
      Add cabbage, wine or apple juice, and bouillon granules to pan, bring to boil. Reduce heat to low; simmer, covered for 5 min or until cabbage is wilted. Cook over med heat, uncovered for 5-8 min or until liquid is absorbed.
      Add apple wedges and reserved pork; cook, covered 5 min or until apples are tender. season with salt and pepper to taste.
      Serve over a bed of hot mashed potatoes.
      Tip:
      For a special touch, stir 1/3 cup sour cream into the ragout at end of cooking time. Just simmer for a min just to heat through.

      Andilynn on Feb 25, 2010 @ 5:45 pm Reply
    14. 14

      Another keeper! And just so you know how much I love ya, I print all your recipes cards on special paper! :)

      Trish in MO on Feb 25, 2010 @ 5:59 pm Reply
    15. 15

      I do believe this will be Easter dinner! (without sauerkraut on a few for the middlin’ child ;-))

      Thanks, Kay – I think you have one of thee best food blogs!!

      elizabethk on Feb 25, 2010 @ 6:27 pm Reply
    16. 16

      ha ha calorie bomb! I don’t mind at all. :) This looks so amazing!

      Sook @ My Fabulous Recipes on Feb 25, 2010 @ 6:51 pm Reply
    17. 17

      My oh my. That looks like the perfect winter brunch meal.

      Our ultra-frozen weather helps me justify the calories. I need them to keep warm, right?

      Fiona on Feb 25, 2010 @ 9:21 pm Reply
    18. 18

      Ohhhhh! Yummy!! Ziet er heerlijk uit!

      Maxime on Feb 25, 2010 @ 9:36 pm Reply
    19. 19

      @Andilynn:

      Love it. Gonna whip it up soon. Never thought of making pork ragout, much less with added fruit.

      Thanks for the recipe!

      Kay on Feb 26, 2010 @ 2:33 pm Reply
    20. 20

      This looks yummy!!! I have to try it!
      Magda

      my little expat kitchen on Feb 26, 2010 @ 4:55 pm Reply
    21. 21

      Oh my soul, that looks AMAZING!!

      Rachel on Feb 28, 2010 @ 4:23 am Reply
    22. 22

      What a great way to enjoy some sauerkraut!

      Kevin on Mar 2, 2010 @ 4:02 am Reply
    23. 23

      This is on the menu TONIGHT! I’ll come back and give you the (sure-to-be-rave) reviews tomorrow!

      Trish in MO on Mar 2, 2010 @ 5:59 pm Reply
    24. 24

      OHMIGOSH was this amazing! And so simple..too simple, that I couldn’t even think of ‘creating’ something like that. I loved the cheese sauce. I used a block very sharp cheddar. But this recipe is fantastic as well for its adaptability. Thanks, Kay!

      That liquid butter looks so wonderful to work with. I had to look on a conversion chart to see what 2 oz of butter was :::blush:::.

      Trish in MO on Mar 3, 2010 @ 9:09 pm Reply
    25. 25

      Lucky you… Here is no sauerkraut in Portugal. Anyway I never see it :(

      Diana on Mar 3, 2010 @ 11:50 pm Reply

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