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 butter in a large pan over medium-high heat. Add the diced ham and dumplings and fry for 3 minutes.
3. Add the sauerkraut and fry for 1 minute.
4. Deglaze the pan with vegetable stock. Season with a pinch of caraway powder, a pinch of nutmeg, and salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for 2 minutes.
5. For a vegetarian variant, omit the bacon or ham and use dumplings with a vegetable filling.