Chrissis Krautkrapfa

Ingredients for 4 servings:

• 100 g flour (wholemeal rye flour)
• 200 g flour (wheat flour type 405)
• 1 tbsp olive oil
• 1 tsp salt
• 2 eggs, size M
• 1 tbsp water
• 2 tbsp butter, melted
• 500 g sauerkraut, well squeezed
• 75 g ham, cottage ham, extra lean
• 1 onion(s), finely chopped
• Caraway seeds
• Salt
• Pepper, freshly ground
• 1 liter of meat broth or chicken broth, approx.

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

in a WW-suitable version

Knead the pasta dough ingredients into a smooth, pliable dough. The consistency shouldn’t be too wet! If not, knead in a little more flour. Wrap in cling film and refrigerate for at least 30 minutes. Then line a large board with a clean tea towel and roll out the dough with a rolling pin into a rectangle as thin as possible. This is tough work, as the whole-grain rye makes it quite firm. Now brush the dough thinly with melted butter and sprinkle evenly with sauerkraut, smoked ham, and chopped onions, leaving a 1 cm border all around. Season the dough with salt and pepper and sprinkle with caraway seeds, if desired. Then, using the towel, tightly roll the dough up from the long side. Cut pieces from the roll about the thickness of a thumb, or slightly thicker. Place these pieces close together on the cut surface of an ovenproof dish (with a lid!). Pour in approximately 1 liter of hot meat or chicken broth, cover, and cook in a preheated oven at approximately 200°C (top and bottom heat) for approximately 40 minutes. Total: 31.5 points. Based on 4 servings, 1 serving would therefore have 8 points.