Summary

Ingredients

• 250 g low-fat quark (curd cheese)
• 1 egg (s)
• 1 pinch (s) salt
• 2 handfuls flour, smooth
• 250 g sauerkraut, mild
• 1 teaspoon sugar
• 1 small onion (s)
• salt and pepper
• 200 ml vegetable stock
• Oil, for frying out
• 1 bay leaf
• possibly garlic

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Instructions

1. For the dough:
2. Knead the curd cheese with egg, flour and salt to a firm dough. Shape into a round shape, cover with a bowl and let rest for 15 minutes.
3. On a well-floured work surface, roll out the dough thinly about 1/2 cm thick. Then roll out rectangular sheets with the rolling pin.
4. Bake the leaves until golden brown on both sides in the hot oil and place on kitchen paper. Warning, this is very quick, each page does not take longer than 1 - 2 minutes.
5. Rinse the sauerkraut well with warm water. Heat in a saucepan with a little butter and let the sugar caramelize, add the sauerkraut with the broth.
6. Add the bay leaf and spices. If you like, you can push in a clove of garlic. Let the cabbage simmer on a low flame until the liquid has almost boiled off. We then put the herb on the leaves and enjoy!