Summary

Ingredients

For the dough:

• 100 g flour, (wholemeal rye flour)
• 200 g flour, (wheat flour type 405)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 egg (s), size M
• 1 tablespoon water

For painting:

• 2 tablespoon butter, melt

For the filling:

• 500 g sauerkraut, well expressed
• 75 g ham, Kat ham, extra lean
• 1 onion (s), finely chopped
• Caraway seed
• salt
• Pepper, freshly ground
• 1 liter meat broth or chicken broth, approx.

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Instructions

1. Knead the pasta ingredients into a smooth, supple dough. The consistency shouldn`t be too moist! Otherwise knead in a little flour. Wrap in cling film and place in the refrigerator for at least 30 minutes.
2. Then line a large board with a clean tea towel and roll the dough out as thinly as possible using a rolling pin. This is tough work, because the whole rye content makes it quite firm.
3. Now brush the dough thinly with the melted butter and sprinkle evenly with sauerkraut, ham and chopped onions. Leave about 1 cm free all around. Salt and pepper the whole thing and sprinkle with caraway seeds to taste.
4. Then, using the cloth, roll up the dough tightly from the long side. Cut pieces down from the roll about the thickness of a thumb or slightly thicker. Place these in a fire-proof dish (with a lid!) Close together on the cut surface. Pour approx. 1 liter of hot meat or chicken stock, cover with a lid and cook in the preheated oven at approx. 200 ° C top and bottom heat for approx. 40 minutes.
5. A total of 31.5 p. / With 4 servings, 1 serving would have 8 p.