Reuben Rounds Recipe
Ingredients
| Sauerkraut | 1 Cup (16 tbs), drained | |
| Water | 1/2 Cup (16 tbs), divided | |
| Onion | 1/4 Cup (16 tbs), minced | |
| 1 tablespoon plus 1 1/2 teaspoons all-purpose flour, divided | ||
| Chicken broth package | 1/2 | |
| 4 ounces finely chopped boiled ham | ||
| Swiss Cheese | 1 Ounce, shredded | |
| Egg | 1 | |
| 1/4 cup plus 1 1/2 teaspoons plain dried bread crumbs | ||
| 1 tablespoon plus 1 teaspoon vegetable oil | ||
Directions
Finely chop sauerkraut and set aside.
In 10-inch nonstick skillet combine 2 tablespoons water and the onion and cook over low heat until onion is translucent; sprinkle with 2 teaspoons flour and, stirring constantly, cook until flour is dissolved.
Increase heat to high and add broth mix and remaining water; stirring constantly, bring mixture to a boil and cook until thickened.
Reduce heat and add sauerkraut, ham, and cheese; continue cooking and stirring until cheese is melted.
Transfer mixture to a bowl and let cool slightly; cover and refrigerate until thoroughly chilled, at least 30 minutes.
In small bowl lightly beat egg; add remaining 2 1/2 teaspoons flour and stir to combine.
On sheet of wax paper or a paper plate spread bread crumbs.
Divide chilled cheese mixture into 12 equal portions and roll each into a ball; roll each ball in egg mixture, then in crumbs, being sure to use all of mixture and crumbs.
In 10-inch nonstick skillet heat oil over medium-high heat.
Add balls and cook, turning, until browned on all sides; serve immediately.
In 10-inch nonstick skillet combine 2 tablespoons water and the onion and cook over low heat until onion is translucent; sprinkle with 2 teaspoons flour and, stirring constantly, cook until flour is dissolved.
Increase heat to high and add broth mix and remaining water; stirring constantly, bring mixture to a boil and cook until thickened.
Reduce heat and add sauerkraut, ham, and cheese; continue cooking and stirring until cheese is melted.
Transfer mixture to a bowl and let cool slightly; cover and refrigerate until thoroughly chilled, at least 30 minutes.
In small bowl lightly beat egg; add remaining 2 1/2 teaspoons flour and stir to combine.
On sheet of wax paper or a paper plate spread bread crumbs.
Divide chilled cheese mixture into 12 equal portions and roll each into a ball; roll each ball in egg mixture, then in crumbs, being sure to use all of mixture and crumbs.
In 10-inch nonstick skillet heat oil over medium-high heat.
Add balls and cook, turning, until browned on all sides; serve immediately.
Chef
