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German Sauerkraut Rolls

chef.tim.lee's picture
Ingredients
  Sauerkraut 1 1⁄2 Can (15 oz)
  Eggs 4
  Shortening/Oil 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Flour 3 Cup (48 tbs)
  Water 1⁄4 Cup (4 tbs)
Directions

Drain juice from kraut.
In skillet, heat oil or shortening; stir in kraut; add salt and pepper to taste.
Fry about 20 minutes, or until browned; cool.
Mix flour and salt; add eggs and water.
Knead until dough is smooth and clastic, like noodle dough.
On floured board, roll to 1/4 inch thick.
Spread cooled kraut on top; roll up like jelly roll.
Slice cross-wise; place cut pieces in frying pan.
Cover with small amountof water, add salt.
Cook over medium heat for one hour.
OPTIONAL: For added flavor, place hot dogs or Polish sausage around dough.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Main Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Cabbage
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes

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