Savory cabbage fritters with sugar beet syrup

Ingredients for 4 servings:

• 500 g flour
• 4 eggs
• 1 tsp salt
• Nutmeg, freshly grated
• 1 onion(s)
• 2 tbsp clarified butter
• 1 kg sauerkraut
• 2 tbsp sugar beet syrup
• 2 tbsp clarified butter
• 300 ml vegetable stock or salted water
• 2 tbsp parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

vegetarian

Knead the flour, eggs, salt, and nutmeg into a smooth pasta dough. Form it into a ball, wrap it in cling film, and let it rest in the refrigerator for at least 30 minutes. In the meantime, finely dice the onion. Sauté it in clarified butter in a 28 cm diameter pan until translucent. Then add the sauerkraut and fry vigorously for about 10 minutes. Stir in the sugar beet syrup, transfer everything to a bowl, and set aside. Divide the pasta dough in half and roll it out flat with a rolling pin into a rectangle, approximately 60 cm x 30 cm. Spread the sauerkraut evenly over the dough, leaving about 2 cm free at the top of the long side. Then carefully roll the dough up from the bottom long side. Lightly brush the top edge of the dough with water and seal the roll. Use a sharp knife to cut the roll into pieces about 5 cm long. Repeat with the second half of the dough. Fry the cabbage fritters in clarified butter on the cut side over medium heat. They should be packed tightly together in the pan, completely filling it. After about two to three minutes, carefully turn them over and continue frying briefly. Then add enough stock or salted water so that the cabbage fritters are about two-thirds submerged in the liquid. Simmer with the lid closed for about 30 minutes. Finally, sprinkle with chopped parsley and serve. If desired, serve the cabbage fritters with salted yogurt and beetroot syrup. Serve with a green salad.