German Sauerkraut Rolls
|Sauerkraut||1 1⁄2 Can (15 oz)|
|Shortening/Oil||3⁄4 Cup (12 tbs)|
|Flour||3 Cup (48 tbs)|
|Water||1⁄4 Cup (4 tbs)|
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.