Summary

Ingredients

• 2 cans sauerkraut, well expressed
• 500 g bacon, smoked
• 2 onions)
• 1 teaspoon caraway seeds
• salt and pepper
• 6 egg (s)
• 600 grams flour
• 1 ½ tablespoon water, cold
• 1 ½ tablespoon oil
• Clarified butter

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Instructions

1. For the pasta dough, knead the flour, eggs, salt, water and oil into a smooth dough, work through for a good 10 minutes. Cover and let rest in a warm place for 30 minutes.
2. In the meantime, finely chop the onions, dice the bacon and fry in a large pan. Then add the squeezed out sauerkraut, salt, pepper and add caraway seeds. Fry everything, turning it several times, over a low heat for 30 minutes, then let cool down a little.
3. Roll out the dough with the pasta machine on speed 7. I make sausages that are so small, about 5 cm long and 1-2 cm wide. Lay out the rolled out dough on a well-floured work surface and let it dry slightly. Then put the cooled cabbage on top (about 2 teaspoons) and roll up. You are now about 5-7 cm high and 4 cm thick. Heat clarified butter in a large saucepan, side by side with the cabbage donuts! Fry, then turn and fry the other side too, they should brown well. Pour 1/2 l of meat stock and let it simmer for 30 minutes over low heat, the stock should be completely absorbed at the end.
4. An old recipe from the Allgäu that I took over from my mother-in-law!