in Germany

Grandma's original Swabian cabbage doughnuts

updated

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Ingredients for 2 servings:

  • 300 g flour
  • 1 egg(s)
  • 100 ml water
  • 550 g sauerkraut
  • 500 g minced meat (beef)
  • Salt
  • pepper
  • Caraway seeds
  • 1 bay leaf
  • e.g. oil or butter or lard

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Make a pasta dough from flour, egg, water, and a pinch of salt. Let it rest for a while. Cook the sauerkraut according to the instructions (on the can or packaging) with a little caraway and the bay leaf. Brown the ground meat until crispy and season with salt and pepper. Then roll out the pasta dough thinly. Spread the sauerkraut and ground meat evenly on top. Now roll everything into a sausage shape and cut into slices about 2-3 cm thick. Finally, fry the slices in batches in a well-heated pan in oil, butter, or lard (as desired) until golden brown on both sides. Serve immediately.

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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.

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