Sauerkraut Rolls (Krautkrapfen)
Sauerkraut Rolls (Krautkrapfen)

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, sauerkraut rolls (krautkrapfen). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Sauerkraut Rolls (Krautkrapfen) is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Sauerkraut Rolls (Krautkrapfen) is something that I have loved my whole life. They’re nice and they look fantastic.

Krautkrapfen is made by rolling up sauerkraut or braised cabbage into a yummy noodle dough, then braising it in hot broth. Krautkrapfen is a recipe from Bavaria/Germany, a pasta dough filled with bacon and sauerkraut. A step by step explanation and demonstration of making sauerkraut.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook sauerkraut rolls (krautkrapfen) using 11 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Sauerkraut Rolls (Krautkrapfen):
  1. Take 250 grams flour
  2. Make ready 1 egg
  3. Get 1/4 tsp salt
  4. Take 2 tbsp oil
  5. Get 4 tbsp water or more if needed
  6. Prepare 1 1/2 cup sauerkraut (or 1/2 fresh cabbage)
  7. Get 2 slices bacon (leave out for vegetarian)
  8. Make ready 1 small onion or 1/2 large one
  9. Make ready 1/2 tsp caraway seeds
  10. Take 1 1/2-2 cups chicken or vegetable broth
  11. Take 1 tbsp oil for frying

Schon ein, zwei Gäbelchen täglich reichen aus, um entscheidende Ernährungsmängel auszugleichen. In einer Schüssel das Mehl, Salz, Ei, Öl, und Wasser mischen und zu einer Teigkugel formen. Entdecken Sie schwäbischen Krautkrapfen von EAT SMARTER. Ergänzt perfekt einen typisch schwäbischen Krautkrapfen - Eine köstlich, deftige Spezialität aus Süddeutschland!

Instructions to make Sauerkraut Rolls (Krautkrapfen):
  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!

Bereiten Sie den Kohl einfach von Grund auf selbst zu. Mit Sauerkraut und Speck sind die Krapfen ein leckeres Winteressen. In einem Pfännchen die Butter schmelzen und die. Последние твиты от SauerKraut (@sauerkrauteu). love human rights, democracy, justice, rule of law and #ArabSpring. Für die Walsertaler Krautkrapfen aus Mehl, Eiern Die Walsertaler Krautkrapfen in eine passende Kasserolle etwas Suppe oder Wasser angießen, die Krapfen dicht nebeneinander einsetzen. Today a spontanious session @ Club Atelier!

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