Posted by: Erica Retrochef | April 11, 2011

Bacon Wrapped Kraut Kabobs

For this retro recipe, we were looking for something that could plausibly be called a “main course.” There haven’t been so many entrées featured here recently, and there’s a good reason for that. If a side dish or dessert turns out to be an inedible disaster, you can work (or rather, eat) around the problem; throw together an alternative, or just pull something out of the fridge. There’s a lot more risk when you’re making a main dish. You might end up with a steaming pile of fat, noodles, and under-spiced chili sauce; nobody wants to eat it, but the alternative is having crackers and cheese for dinner.

So when searching for an unusual retro entree, it’s a good idea to pick something that has ingredients you know you like, perhaps combined in a rather unorthodox way. Which brings us to…

BACON WRAPPED KRAUT KABOBS

1 (28-oz.) tin LIBBY’S SAUERKRAUT
16 slices side bacon
toothpicks, skewers.

Drain LIBBY’S SAUERKRAUT. Divide into eight portions. Wrap each tightly with two strips of bacon; secure with toothpicks. Thread on skewers and place over coals or under broiler. Turn until bacon is crisp — six to eight minutes. Serves eight.

For a strange sounding recipe, it thankfully doesn’t take much ingredients.

And it gives us a great excuse to get out Grandma Helen’s carnival glass toothpick holder basket.

The sauerkraut needed to be more than just drained; Buzz needed to squeeze the vinegar out so it was less liquid.

This looked like it was going to be a very difficult step, but the sauerkraut stuck together nicely, and it wasn’t hard at all to roll everything up.

Since we don’t own any “handsome Rosewood and stainless steel shishkabob skewers,” we simply used a metal rack on a cookie sheet and stuck these under the broiler for a while.

There were a couple strips of bacon left over in the package, so we just stuck them on the rack to cook with the “kabobs.”

You can’t really see it in this picture, but there’s a fair amount of bacon grease in the pan under the bacon. Which is why we put it on the metal rack in the first place.

I found it funny that as the bacon cooks (and the fat renders away), it shrinks, and we ended up having two very distinct strips instead of one wide wrap. The kabobs easily pulled into two pieces. This ended up being helpful, because when you’re trying to convince a preschooler he should taste a bit of something that looks like this, it’s easier when the something is small. “Look, just eat half of it then!”

Reviews were mixed; the kids liked the bacon and tolerated the sauerkraut. I suppose if you have to do something with your sauerkraut, wrapping it in bacon is as good a solution as any. Plenty of people like sauerkraut on sausage, right?

Don’t waste really good bacon on this, though, since all you really end up tasting is vinegar!

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Responses

  1. Awesome fucken foode blogge! I found it via your comments at Historiann. I post my own cooking adventures, too:

    http://physioprof.wordpress.com/


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