Simple Way to Prepare Sauerkraut Rolls (Krautkrapfen) in 16 Minutes for Young Wife

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, sauerkraut rolls (krautkrapfen). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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.

Sauerkraut Rolls (Krautkrapfen) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Sauerkraut Rolls (Krautkrapfen) is something which I have loved my entire life. They are fine and they look wonderful.

To begin 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 can achieve that.

The ingredients needed to make Sauerkraut Rolls (Krautkrapfen):

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

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Steps 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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