How to Make Yummy Sauerkraut Rolls (Krautkrapfen) delicious and handy!

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Krautkrapfen is a recipe from Bavaria/Germany: crullers from noodle dough filled with sauerkraut and bacon. The Sauerkraut Westphalia Style is an authentic German recipe from the region Westphalia (Westfalen). You can use pre-cooked or raw Sauerkraut for this dish.

Prepare flour.
You need to prepare egg.
Prepare salt.
You need to prepare oil.
You need water or more if needed.
Use sauerkraut (or 1/2 fresh cabbage).
Prepare bacon (leave out for vegetarian).
Prepare small onion or 1/2 large one.
You need caraway seeds.
You need to prepare chicken or vegetable broth.
You need to prepare oil for frying.

Short Tips:

When storing components that you will make use of for food preparation it is a great routine to equip them in large quantities and also freeze them in plastic bags. This will make preparing food easier as well as quicker. For example, when preparing vegetables, you can just pull them out of the fridge freezer as well as just boil them.

Make the noodle dough: Mix the flour, salt, egg, oil and water until you can form the dough into a ball..
Knead the dough for a few minutes on a floured surface until smooth. Cover and let rest for 30 minutes..
Meanwhile, prepare the filling. If using fresh cabbage, slice it into thin strips. If using sauerkraut, drain..
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..
On a well floured surface, roll out the dough into a large rectangle (about 10 in X 20 in | 25 cm X 50 cm)..
Spread out the filling to cover 3/4 of the dough. Roll the dough up, finishing with the unfilled portion..
Brush a little water on the unfilled flap of dough to "seal" the roll at the end..
Cut into 6-8 pieces depending on the size.
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..
Flip to the other side, fry an additional 2-3 minutes. Pour hot broth over the rolls and cover with lid..
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)..
Divide into dishes and pour over the leftover broth. Garnish with some chopped parsley and dig in!.

Schwäbische Krautkrapfen bestehen nur aus Nudelteig und Sauerkraut. Das Kraut wird in den Nudelteig eingeschlagen und darin gegart und kurz vor dem Servieren noch mal angebraten. In fact, homemade sauerkraut is one of the least expensive and easiest ways to add probiotics to our diets! Sauerkraut ist eine beliebte und sehr klassische Beilage. Hier ein einfaches Rezept mit Speck.

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