Summary

Ingredients

• 12 dumplings
• 500 g sauerkraut
• 100 g bacon or ham, diced
• 500 ml vegetable stock
• 1 pinch (s) caraway powder
• 1 pinch (s) nutmeg
• salt and pepper
• butter

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Instructions

1. Cut the dumplings into strips about 1 cm thick.
2. Heat the butter in a large pan. Add diced ham and dumplings and fry. After about 3 minutes add the sauerkraut. Continue frying for approx. 1 minute and then deglaze with the vegetable stock. Season to taste with the spices and bring to the boil briefly.
3. For a vegetarian variant, omit the bacon and use dumplings with a vegetable filling.