Krautkrapfen: Rolled noodles with sauerkraut.
Krautkrapfen is a traditional Bavarian dish that entails rolling tender egg noodles around a filling of tangy sauerkraut, savory bits of bacon, and onions, enhancing the flavor profile with caraway seeds and black pepper. The rolled noodles are then pan-fried to achieve a golden crust, or alternatively baked, resulting in a unique combination of textures: crunchy on the outside and delightfully gooey on the inside. This hearty and comforting dish is typically enjoyed during the colder months and is indicative of German rustic cuisine. Served with a dollop of sour cream or a side salad, Krautkrapfen makes a satisfying main meal that warms the soul.
Introduction:
Welcome to a delightful culinary journey with Die Frau am Grill! Today, we're diving into a cozy, heartwarming recipe that's perfect for those crisp autumn days. I'm excited to share with you my take on a traditional Allgäu specialty – Krautkrapfen. This dish combines the tangy taste of sauerkraut with savory bacon and sweet apples, all encased in a delicate pastry. Now let's roll up our sleeves and get started on this delectable treat!
Ingredients:
- Sauerkraut, juice pressed out
- Clarified butter (Butterschmalz)
- Bacon, diced
- Onion, finely chopped
- Apple, finely diced
- A pinch of salt (for seasoning)
- Water
- Flour (for the dough)
- Caraway seeds (optional, can be omitted or used ground if preferred)
- Sunflower oil (for dough and frying)
- 1 egg (for the dough)
- Additional salt and pepper to taste
Equipment:
- Frying pan
- Mixing bowl
- Rolling pin
- Measuring utensils
- Chef’s knife
- Cutting board
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4-6
Instructions:
1. Start by heating a frying pan on medium heat, and melt a generous scoop of clarified butter.
2. Add in the finely chopped onions and let them sweat until translucent.
3. Introduce the diced bacon to the pan and cook gently, allowing the flavors to meld.
4. Now toss in the diced apples and sauté them until they're slightly softened.
5. Fold the sauerkraut into the mixture, stirring to combine and let the mixture heat through. This allows the flavors to marry nicely.
6. Season the sauerkraut filling with salt, pepper, and optional caraway seeds to taste, then remove from heat to cool.
7. Meanwhile, prepare a simple noodle dough by mixing flour, egg, water, and a pinch of salt until it forms a dough. If it’s stiff, add a bit more water. No need for a mixer; this can be easily done by hand.
8. On a lightly oiled surface, roll out the dough until thin, and spread the cooled sauerkraut mixture evenly over the surface.
9. Roll the covered dough from the long edge, sealing the edges. Cut into approximately 5 cm thick slices.
10. Preheat your pan again, adding a mix of butter and clarified butter. Place the cabbage rolls cut side down, browning each side until golden.
11. Reduce heat to low, cover the pan with a lid, and let the pastry cook through until the dough is fluffy and fully cooked.
12. Serve the Krautkrapfen with a dollop of sour cream or alongside a colorful salad to make it a full meal. You can omit the bacon for a vegetarian version and let your creativity guide you for other filling variations.
Cooking Tips:
- Ensure that the sauerkraut is properly drained to avoid a soggy pastry.
- Rolling the dough thin enough is key to achieving the perfect texture.
- Always cook the Krautkrapfen in sufficient butter to enhance the flavor.
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#german #comfortfood #cabbage #sauerkraut
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