Strapacky (strapachky) is a Slovak dish, traditionally made with halusky (halushky), potato dough gnocchi, baked with bacon and sauerkraut. Making strapacky with plain potatoes, however, is a lot less work, doesn’t require special equipment or tedious cutting, and is grain/gluten free. It’s not low carb or Paleo, but I’m sure it would taste amazing with sweet potatoes or cauliflower instead of white potatoes.
This recipe is the perfect platform for getting used to sauerkraut. Perhaps you’ve heard sauerkraut is healthy but just can’t get used to the taste. Perhaps you’ve made some and don’t know how else to use it up. It’s true that cooking the sauerkraut kills the probiotics, but it also mellows the taste. Strapacky’s a good way to accustom your taste buds to sauerkraut if you haven’t taken to it and a delicious way to eat it if you have.
This recipe is very loose, so adapt it to your taste. 300g of sauerkraut is for the one who isn’t so sure about sauerkraut, 600g is for the sauerkraut lover. Add more bacon if you love it or cut back to be economical.
Strapacky
makes one baking sheet full
1kg (2.2lbs) potatoes (or sub sweet potatoes or cauliflower, like for AIP)
200g (7oz/1-1 1/2 cups) bacon
300-600g (10-20oz/2-4cups) sauerkraut
(unrefined) salt to taste
Preheat oven to 180C/350F. Chop potatoes into small chunks, peeled or not as you prefer, and add chopped bacon. Roughly cut the sauerkraut about every 5cm/2inches or so, and add to the potatoes. If you use less sauerkraut you might want to add a bit of salt.
Spread out on a greased cookie sheet with sides (jelly roll pan they’re called, I recently learned) and bake at 180C/350F for 45 min or until potatoes are soft and golden, stirring every 15 min or so. Eat hot and enjoy!
Shared at Fat Tuesday, Real Food Wednesday, Allergy Free Wednesday, Gluten Free Wednesday, Pennywise Platter Thursday, Simple Lives Thursday, Fight Back Friday, Real Food Friday, Unprocessed Friday, Savoring Saturdays, AIP Recipe Roundtable
I think we’d like this. Thanks for sharing at Real Food Fridays
I hope you do! Thanks for hosting.
Love this recipe – think I will try it but with sweet potatoes and my own homemade recipe.Thanks for sharing on Real Food Fridays. Have a wonderful healthy day.
I think it will be delicious with sweet potatoes – in fact, I’ll probably try that next. Thanks for hosting!
Oh wow – this sounds really good! We eat a lot of plain sauerkraut (even drink the juice ;)) so I’m sure my family would love this! Thanks for sharing it at Savoring Saturdays!
If you already like sauerkraut, I’m sure you’ll enjoy this! Thanks for hosting!
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This is awesome, I love sauerkraut, and love new ways of making new dishes. Thanks for sharing on Real Food Fridays, come back tonight at 7 central and share some more.
I love sauerkraut too. Thanks for hosting, I’ll be there!
Hi Naomi,
I loved your recipe so I picked it as one my features posts this week. Hope to see more of your recipes.
wow, thanks so much! Thanks for hosting!
very polish dish, right up my street:)
This is a dumb question, but what is pictured in the background?
Thanks!
Kelly
It’s just a pottery vase. Not related at all to the food, just there for visual purposes. I think I liked the colour. š
That is pretty, but I meant the other thing with the knife by it, is that just a loaf of bread or cheese or ? I couldn’t tell on my phone and it was so shiny, I was just curious!
Kelly
oh, haha! Homemade bacon!! So incredibly smoky and delicious.
Really?! I’m glad I asked! Do you have a link for how you do it? Now I’m especially curious!
All bacon here is sold whole, even in the stores. I didn’t make it myself, it was from my in-laws (I’m already excited to share all the things they make from one pig next butchering). It’s pretty simple if you have someplace to smoke it. I saw this recipe a bit ago and thought it looked good http://www.farmsteadcookery.com/how-to-cure-and-smoke-bacon/
Wow, that’s very interesting!
Now that I think of it though, the bacon here isn’t sweet like in the above recipe (although that looks delicious too), they just use salt.