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Reuben Rounds

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  Canned sauerkraut 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Minced onion 1⁄4 Cup (4 tbs)
  All purpose flour 4 1⁄2 Teaspoon
  Instant chicken broth and seasoning mix 1⁄2 Teaspoon
  Boiled ham 4 Ounce
  Swiss cheese 1 Ounce
  Egg 1
  Plain dry bread crumbs 13 1⁄2 Teaspoon
  Vegetable oil 4 Teaspoon

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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1051 Calories from Fat 371

% Daily Value*

Total Fat 42 g64.4%

Saturated Fat 10.1 g50.4%

Trans Fat 0 g

Cholesterol 237.6 mg79.2%

Sodium 1564 mg65.2%

Total Carbohydrates 118 g39.4%

Dietary Fiber 7.8 g31.1%

Sugars 7.5 g

Protein 43 g85.1%

Vitamin A 10.1% Vitamin C 34.8%

Calcium 42% Iron 40.9%

*Based on a 2000 Calorie diet

Reuben Rounds Recipe