How to Cook Tasty Sauerkraut Rolls (Krautkrapfen)

Sauerkraut Rolls (Krautkrapfen). Tontopf Sauerkraut zum kleinen Preis hier bestellen. Super Angebote für Tontopf Sauerkraut hier im Preisvergleich. Sauerkraut Rolls (Krautkrapfen) Krautkrapfen is a German dish made by rolling up sauerkraut or sautéed cabbage into a noodle dough, then braising it in hot broth.

Finde was du suchst - schmackhaft & einfach. Jetzt ausprobieren mit ♥ Chefkoch.de ♥. Finde was du suchst - wohlschmeckend & toll. You can cook Sauerkraut Rolls (Krautkrapfen) using 11 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Sauerkraut Rolls (Krautkrapfen)

1. Prepare 250 grams of flour.
2. Prepare 1 of egg.
3. You need 1/4 tsp of salt.
4. Prepare 2 tbsp of oil.
5. You need 4 tbsp of water or more if needed.
6. It's 1 1/2 cup of sauerkraut (or 1/2 fresh cabbage).
7. You need 2 slices of bacon (leave out for vegetarian).
8. It's 1 of small onion or 1/2 large one.
9. Prepare 1/2 tsp of caraway seeds.
10. Prepare 1 1/2-2 cups of chicken or vegetable broth.
11. You need 1 tbsp of oil for frying.

Jetzt ausprobieren mit ♥ Chefkoch.de ♥. Finde was du suchst - schmackhaft & brillant. Jetzt ausprobieren mit ♥ Chefkoch.de ♥. First spread the cheese over the sheet and then the cold sauerkraut over the cheese.

Sauerkraut Rolls (Krautkrapfen) instructions

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!.

Roll up the noodle sheet and pinch. Krautkrapfen is made by rolling up sauerkraut or braised cabbage into a yummy noodle dough, then braising it in hot broth. A touch of caraway is the secret to making this extra delicious ;) It's very filling and goes well with soup or salad. (P. You can optionally add a little bacon to the filling, as well (fry it with the cabbage). Give it a try for a taste of Germany!

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