Jutta's cabbage fritters

Ingredients for 6 servings:

• 2 cans sauerkraut, well squeezed
• 500 g smoked bacon
• 2 onions
• 1 tsp caraway seeds
• salt and pepper
• 6 eggs
• 600 g flour
• 1 ½ tbsp water, cold
• 1 ½ tbsp oil
• Clarified butter

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the pasta dough, knead the flour, eggs, salt, water, and oil into a smooth dough and knead for a good 10 minutes. Cover and let rest in a warm place for 30 minutes. In the meantime, finely chop the onions, dice the bacon, and fry in a large pan. Then add the squeezed sauerkraut, salt, pepper, and caraway seeds. Fry everything over low heat for 30 minutes, turning frequently, then let cool slightly. Roll out the dough with a pasta machine on speed 7. I make small sausages that are about 5 cm long and 1-2 cm wide. Place the rolled out dough on a well-floured work surface and let dry slightly. Then add the cooled cabbage (about 2 tsp) and roll up. They are now about 5-7 cm high and 4 cm thick. Heat the clarified butter in a large pot and place the cabbage fritters next to each other on edge. Fry, then turn and fry the other side, making sure they’re well browned. Pour in 1/2 liter of meat broth and simmer over low heat for 30 minutes; the broth should be completely absorbed by the end. This is an old recipe from the Allgäu region that I inherited from my mother-in-law!