in Germany

Allgäu cabbage fritters

Spread the love

Ingredients for 4 servings:

  • 500 g flour
  • 2 eggs
  • 125 ml water
  • some salt
  • 1 kg sauerkraut
  • 200 g bacon, streaky (Wammerl)
  • Salt
  • lard

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Make a pasta dough and divide it into two portions, then roll it out into the thinnest flatbreads possible. Cut the pork belly into small cubes and roast them in a pan with the cabbage. Let it cool, distribute it evenly on the flatbreads, and roll them up. Cut the rolls into pieces about 5-6 cm wide. Heat lard in a pan and fry the rolls standing up over medium heat until they are a nice brown color. Turn them over once to brown them all over. Then pour in the broth until about 1/3 of the way up, cover, and let the broth evaporate. The cabbage doughnuts are ready. If you have any leftovers, the finished cabbage doughnuts are also great for freezing.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Cherry punch with sparkling wine

Vegetable lasagna with broccoli and mushrooms