Summary

Ingredients

• 600 grams flour
• 6 egg (s)
• 6 pinches salt
• 3 tablespoons water
• 2 onions)
• fat
• 500 g ham
• 2 cans sauerkraut
• 250 ml broth
• some cream

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Instructions

1. Make a pasta dough using flour, eggs, salt and water. Sauté the onions with fat and ham in the pan, season to taste and allow to cool.
2. In the meantime, roll out two thin dough sheets, cover with the cabbage filling, roll up and cut into pieces approx. 4 cm wide. Place with the cut surface facing down in the greased casserole dish, pour the stock and cook covered in the oven at 180-200 degrees (hot air) for about 30 minutes.
3. Then brush with cream and bake again with the pan open.