How to Prepare Yummy Sauerkraut Rolls (Krautkrapfen)

Delicious, fresh and tasty.

Sauerkraut Rolls (Krautkrapfen). Super Angebote für Tontopf Sauerkraut hier im Preisvergleich. Schau Dir Angebote von ‪Sauerkraut‬ auf eBay an. Das Wammerl in kleine Würfel schneiden und mit dem Kraut in der Pfanne rösten.

Sauerkraut Rolls (Krautkrapfen) Jetzt ausprobieren mit ♥ Chefkoch.de ♥. 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. You can cook Sauerkraut Rolls (Krautkrapfen) using 11 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Sauerkraut Rolls (Krautkrapfen)

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

Stir in sauerkraut, chopped apple, water, stock cube, salt and pepper. Remove from heat, and let cool. Serve brats on fresh baked brat buns with sauerkraut & onions, fresh grated horseradish, ketchup, and/or mustard. Not the beer brats I remember from Wisconsin.

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!.

Using the slow cooker made the brats bloat up and the natural flavor of the brats weren't enhanced by. Augustine Church of Waynesville Ohio, served each year at the Ohio Sauerkraut festival. The German Krautkrapfen are a local specialty from the South of Germany, the Allgaeu, a Southern region with beautiful hills and meadows. Famous for hiking, skiing and good food. They produce a lot milk products like cheese, yogurt and quark.