Sauerkraut and Mushroom Roulade

A delicious and hearty vegetarian main dish inspired by German cuisine. This roulade combines tangy sauerkraut with earthy mushrooms, all wrapped in a savory pastry crust.

Steps

1. Preheat the oven to 180°C (350°F). 2. In a skillet, melt the butter over medium heat. Add the onions and garlic, and cook until softened. 3. Add the mushrooms and sauté until they release their moisture and become golden brown. 4. Stir in the sauerkraut and caraway seeds. Season with salt and pepper, and cook for another 5 minutes. 5. Roll out the puff pastry sheet and spread the sauerkraut and mushroom mixture evenly over it. 6. Carefully roll up the pastry, sealing the edges. Place the roulade seam-side down on a baking sheet. 7. Bake for approximately 20-25 minutes, or until the pastry is golden brown and crispy. 8. Remove from the oven and let it cool slightly before slicing. 9. Garnish with fresh parsley and serve warm.

For 1 person: - 1 sheet of puff pastry - 1 cup sauerkraut, drained - 1 cup mushrooms, sliced - 1 small onion, finely chopped - 2 cloves of garlic, minced - 1 tablespoon butter - 1 teaspoon caraway seeds - Salt and pepper to taste - Fresh parsley for garnish