Recipe: Perfect Sauerkraut Rolls (Krautkrapfen)

Sauerkraut Rolls (Krautkrapfen).

Sauerkraut Rolls (Krautkrapfen) very diverse and own mind taste that unique. Few kinds of Sauerkraut Rolls (Krautkrapfen) recipes are also sufficient easy to process and dont take lengthy. Though not everybody likes Sauerkraut Rolls (Krautkrapfen) food, now few people are get attached and like the sundry Sauerkraut Rolls (Krautkrapfen) foods on hand. This could be seen of the number of restaurants that provide Sauerkraut Rolls (Krautkrapfen) as one of the dish. You can have Sauerkraut Rolls (Krautkrapfen) using 11 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Sauerkraut Rolls (Krautkrapfen)

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

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!.

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