John Myers
Cabbage Donuts
The perfect cabbage donuts recipe with a picture and simple step-by-step instructions.
- 500 g Flour
- 2 Eggs
- 125 Milliliters Water
- 1 kilogram Sauerkraut
- 250 g Kassel salmon
- 3 Onions
- 250 Milliliters Broth
- Pepper
- Salt
- Caraway seed
- Lard
- Chop the onions, cut the smoked salmon into small cubes and fry both in a little lard.
- Add sauerkraut, season with pepper, salt and caraway seeds. Simmer the whole thing for about 15 minutes and then let it cool down
- Process the flour, eggs, water with a pinch of salt into a pasta dough and let it rest for approx. 20 minutes
- Dust a fresh tea towel with a little flour and roll out the pasta dough thinly
- Spread the herb mixture on the flatbreads, drained well, and roll them up with the help of the cloth
- Cut the roll into strips 5-6cm wide
- Heat the lard in a roaster and briefly fry the pieces with the cut edge facing down, placed close together
- Deglaze the whole thing with the broth and then simmer for about 30 minutes with the lid closed and reduced heat.
- If there is still something left of the cabbage mixture, put it on top of the donuts, then they will be nice and juicy and will not dry out
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