Welcome to The Pink Kitchen.....where life is fashionably delicious!!!

Friday, August 19, 2011

Salty and Sauerkrauty

Oh, the Reuben. As in the Reuben sandwich. Whoever thought that all those crazy, intense flavors mixed together would taste so delicious! Thinking about reubens got me wondering where on earth they came from in the first place. According to Wikipedia, it was either invented by a Lithuanian-born grocer from Omaha, Nebraska named Reuben Kulakofsky, or a deli-owner from New York named Arnold Reuben. In print it dates back to 1926. Well, I don't really care who invented it, all I know is that it's yummy! This casserole doesn't have all the traditional reuben ingredients, but the flavor is basically the same. Salty, creamy, and sauerkrauty (yeah, that's right, I said sauerkrauty)! 

Reuben Casserole (adapted from Family Circle magazine)

Ingredients:

2 Tbsp. unsalted butter
1 half medium onion, chopped
1 (14.5 oz.) can sauerkraut, drained
1 cup dry white wine
3 russet potatoes, washed and peeled
1 package (14 oz.) kielbasa or turkey kielbasa, sliced thin
1 (8 oz.) bag shredded swiss cheese
2 tsp. cornstarch

Directions:

1. Heat oven to 375 degrees. Coat a casserole dish or 10x10 inch baking dish with cooking spray.
2. Melt butter in skillet over medium heat. Add onion and cook 5 minutes until soft and translucent. Remove from heat and transfer onion to a bowl. Stir in sauerkraut. Return empty skillet to heat and add wine. Heat through for about 1 minute.
3. Thinly slice potatoes with a food processor or mandoline. Begin layering: Spread half the potatoes in a thin layer on the bottom of casserole dish. Top with half of the sauerkraut mixture and then half of the sliced kielbasa.
4. In a medium bowl, toss swiss cheese with cornstarch. Pour half of the wine over the kielbasa, then top with half the cheese. Add second layer of potatoes, remaining sauerkraut, then remaining kielbasa. Pour remaining wine over kielbasa then sprinkle with remaining cheese.
5. Coat a sheet of foil with nonstick spray and cover dish. Bake covered for 1 1/2 hours, then uncover and bake an additional 30 minutes or until potatoes are tender.

As I am typing this blog entry, it is August 18th, which means it's the 1 year anniversary of The Pink Kitchen! Thank you to all of you who read and comment on my blog! It really means a lot to me! XOXO ~Alissa

2 comments:

  1. Awww! I luv this!!! You are the bestest!!

    ReplyDelete
  2. Thanks Suzie! Glad you like it! :)

    ReplyDelete