Sauerkraut Rolls (Krautkrapfen)

Name: Sauerkraut Rolls (Krautkrapfen)
Total time: 3600 s
Yield: 3 servings
Cuisine: American
Ingredients: 250 grams flour; 1 egg; 1/4 tsp salt; 2 tbsp oil; 4 tbsp water or more if needed; 1 1/2 cup sauerkraut (or 1/2 fresh cabbage); 2 slices bacon (leave out for vegetarian); 1 small onion or 1/2 large one; 1/2 tsp caraway seeds; 1 1/2-2 cups chicken or vegetable broth; 1 tbsp oil for frying

Felice @morinoko

Connecticut, United States

Krautkrapfen is a German dish made by rolling up sauerkraut or sautéed cabbage into a noodle dough, then braising it in hot broth. Adding some caraway seeds and bacon is the secret to making this extra delicious ;) If you have homemade sauerkraut, it will taste even better.

It's very filling and goes well with light sides or salads. One of my most favorite German dishes of all time. I hope you'll give it at ry.

This particular recipe is from southern Germany. Depending on the recipe, it might be baked in the oven too!

It's very filling and goes well with light sides or salads. One of my most favorite German dishes of all time. I hope you'll give it at ry.

This particular recipe is from southern Germany. Depending on the recipe, it might be baked in the oven too!

Felice @morinoko

Connecticut, United States

It's very filling and goes well with light sides or salads. One of my most favorite German dishes of all time. I hope you'll give it at ry.

This particular recipe is from southern Germany. Depending on the recipe, it might be baked in the oven too!

It's very filling and goes well with light sides or salads. One of my most favorite German dishes of all time. I hope you'll give it at ry.

This particular recipe is from southern Germany. Depending on the recipe, it might be baked in the oven too!

Saved

Ingredients

60 mins

3 servings

250 gramsflour
1egg
1/4 tspsalt
2 tbspoil
4 tbspwater or more if needed
1 1/2 cupsauerkraut (or 1/2 fresh cabbage)
2 slicesbacon (leave out for vegetarian)
1small onion or 1/2 large one
1/2 tspcaraway seeds
1 1/2-2 cupschicken or vegetable broth
1 tbspoil for frying

Saved

Steps

60 mins

1

Make the noodle dough: Mix the flour, salt, egg, oil and water until you can form the dough into a ball.
2

Knead the dough for a few minutes on a floured surface until smooth. Cover and let rest for 30 minutes.
3

Meanwhile, prepare the filling. If using fresh cabbage, slice it into thin strips. If using sauerkraut, drain.
4

Heat a tablespoon of oil in a large frying pan and fry bacon and onions until bacon is slightly browned. Add cabbage/sauerkraut and cook on low for 15 minutes. Season with caraway, salt and pepper. Set aside.
5

On a well floured surface, roll out the dough into a large rectangle (about 10 in X 20 in | 25 cm X 50 cm).
6

Spread out the filling to cover 3/4 of the dough. Roll the dough up, finishing with the unfilled portion.
7

Brush a little water on the unfilled flap of dough to "seal" the roll at the end.
8

Cut into 6-8 pieces depending on the size
9

Heat 1-2 tablespoons oil in a large frying pan. Put the dough rolls cut side down and fry on medium for about 2-3 minutes until browned.
10

Flip to the other side, fry an additional 2-3 minutes. Pour hot broth over the rolls and cover with lid.
11

Let cook over medium low heat for 15-20 minutes. Check every once in a while to make sure there is enough liquid in the pan (add a little water if needed - you want some broth left over).
12

Divide into dishes and pour over the leftover broth. Garnish with some chopped parsley and dig in!

Saved

Cooksnaps

Saved

Felice @morinoko

on April 17, 2015 03:37

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_