ALLGÄUER KRAPFEN

500 g sauerkraut, 1 onion, 1 tsp sugar, salt & pepper, 2 bay leaves, 1 tsp oil, 100 ml vegetable stock
Filling: 200 g bacon, 1 onion, salt & pepper, butter
Pasta dough: flour, 2 eggs, 125 ml water, salt
Prepare the sauerkraut, preferably the day before. Cut the onions into fine strips. Heat some oil in a saucepan. Fry the bacon cubes and onions in it and deglaze with white wine. Add the sugar and sauerkraut, stir well and pour in the vegetable stock and add the bay leaves. Let the whole thing simmer for about 20 minutes and finally season with salt and pepper. Make the pasta dough and let it rest for half an hour. Place the sauerkraut in a sieve and press out the liquid, but catch the sauerkraut juice, which will be needed later.

Cut bacon and onion into small cubes. Fry the bacon in a little butter in a pan, then add the onions and heat briefly. Finally add the sauerkraut, season with salt and pepper and sauté over medium heat and then allow to cool. Roll out the pasta dough thinly and spread the filling evenly, leaving a small strip at the top and bottom. Roll up the dough into a roll and cut into pieces of approx. 6 cm. Heat some butter in a pan and fry the cabbage donuts on the cut edge. Then place the donuts close together in the pan and cover them with the sauerkraut juice to a depth of about 2 cm. Place a lid on the pan and simmer over medium-high heat, until all the juice has evaporated and been absorbed, about 30 minutes. Flour the cabbage fritters and fry briefly.

We wish you a good appetite!