Cabbage fritters

Ingredients for 4 servings:

• 1 gr. can/n sauerkraut
• 600 g meat, raw smoked
• 1 onion(s)
• 1 carrot(s)
• 1 apple
• 300 g flour
• 2 eggs
• 75 ml water
• 1 tbsp butter
• 2 pinches of salt

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 30 minutes

The day before: Dice the onion and carrots, peel and slice the apple. Sauté the onion in oil, add the sauerkraut, carrot, apple, 1 bay leaf, juniper berries, caraway seeds, and 2 cups of water. Add the meat (e.g., pork neck) and simmer for a good hour, let it cool, dice the meat, drain the sauerkraut well in a sieve, combine, and refrigerate. Combine the flour, eggs, 75 ml water, salt, and melted butter with a dough hook and stir until the dough is glossy. Cover and let rest for 1 hour at room temperature. Spread the flour on a work surface and roll out the dough into a rectangle as thinly as possible. Spread the sauerkraut on top, roll it up, and cut into slices (approx. 3 cm wide). Grease a non-stick pan with oil, place the cabbage fritters in it, and fry over low heat until golden brown (approx. 1/2 hour, turning once, and placing the lid halfway on top).