Russian Kapusta Calzone
TarasBulba would have loved this calzone recipe!
Remember the 1962 movie “TarasBulba,” starring YulBrynner and Tony Curtis? It was about the war between the Cossacks and the Poles over the Russian Steppes. It was a great movie, even though it was a bit on the corny side. Anyway, this recipe reminded me of the movie. On to the history and intricacies of sauerkraut!
The origins of sauerkraut are questionable at best, but the gist of the story is that this fermented cabbage had most likely made its way to what is now Germany, from China by throngs of conquering Mongols during the late Middle-Ages. The firstknown reference to sauerkraut dates from the 15th century in Alsace. Whatever its heritage, sauerkraut became a fast favorite, as well as a staple of the resident diet, and for centuries—until the middle of the 20th century—Sürkrütschniders, also known as sour-cabbage cutters, travel around the countryside, hither and yon, shredding cabbage to order in farms and villages.One of manyhealth benefits of sauerkraut is the enhancement it provides to the immune system. Loaded with vitamins andminerals, sauerkraut has been touted as a homeopathic immune booster from way back.It contains phytochemicals which are produced during the process of fermentation. These natural by-products of sauerkraut enable the immune system to better fight the common cold, weight gain,acne, and dermatitis and blood infections.Recent studies support sauerkraut's Super-food status in that it contains some amazing and copiouscancer-fighting properties and cancer inhibitors. These studies also discovered that the fermentation of cabbage created anelementthat prevents cancer growth, principally in thecolon, breast, liver, and lung.
1 can of refrigerated pizza dough
1/3 cup of apricot preserves
8 oz uncooked, original flavor bratwurst links (remove casing)
1 large chopped onion
1 cup of rinsed and drained sauerkraut
1 cup of shredded Monterey Jack Cheese
½ cup shredded Mozzarella cheese
1 beaten egg mixed with 1 TBSP of water
Preheat oven to 400 °.
Spray a 10” skillet with non-stick cooking spray. Add the casing-free sausage, onion and sauerkraut. Cook over med-high heat for about six minutes; breaking up sausage and stirring occasionally. Continue cooking until the sausage is cooked through and no longer pink.
Spray a 12” inch pan with non-stick cooking spray. Roll out the dough in the pan, and press it to almost to the edge of the pan. Spreadthe apricot preserves evenly over the doughleaving just enough room to brush the edges with egg wash and then fold and crimp calzone.
Remove the sausage mixture from the skillet with a slotted spoon and spread evenly over the apricot mixture on the calzone dough. Top with 1 cup of Monterey Jack cheese. Brush the edges of dough with egg wash. Fold one side of the dough over to the other, then press and crimp with fingers. Sprinkle the mozzarella cheese on top.
Bake calzone for about 17 minutes or until nicely browned. Allow to rest for five minutes, cut and serve.