in Eastern Europe, Germany

Sauerkraut pot with dumplings

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Ingredients for 4 servings:

  • 30 g lard
  • 100 g bacon, diced
  • 2 medium-sized onions, diced
  • 750 g sauerkraut, from the barrel
  • ¼ liter apple juice
  • 300 g apples (peeled and cored)
  • ½ tsp salt
  • ½ tsp sugar
  • ½ tsp caraway seeds, crushed
  • ½ tsp juniper berries
  • 1 bay leaf
  • 250 g minced meat, mixed
  • 1 egg(s)
  • 1 tbsp breadcrumbs
  • salt and pepper
  • Caraway seeds
  • Paprika powder
  • Oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauté the lard, bacon cubes, and onions until translucent. Sauté the sauerkraut in it. Add the apple juice and spices (you can adjust them slightly to your taste). After about 20 minutes, sauté the apples. Make a meatball from the ground beef, egg, breadcrumbs, and spices. Form small dumplings (2-3 cm in diameter) and fry them in oil until browned. Finally, let the dumplings simmer in the sauerkraut for another 5 minutes. Serve with boiled or fried potatoes.

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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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