Summary

Ingredients

For the dough:

• 500g flour
• 2 egg (s)
• 125 ml water
• a bit salt

For the filling:

• 1 kg sauerkraut
• 200 g bacon, mixed (Wammerl)
• salt
• Lard

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Instructions

1. Make a pasta dough and divide it into 2 portions, roll out into the thinnest possible cakes.
2. Cut the Wammerl into small cubes and roast with the cabbage in the pan. Let cool, distribute evenly on the flatbread and roll it up. Cut the rolls into pieces approx. 5 - 6 cm wide.
3. Heat the lard in a pan and fry the rolls upright over medium heat until they have a nice brown color. Turn once so they brown all over. Then pour the broth up to about 1/3 height of the standing donuts, cover and let the broth boil down, then the cabbage donuts are ready.
4. If there is anything left over - the finished krautkrapfen are also great for freezing.