Krautkrapfen

Quickly knead the flour with a little salt, eggs, oil and water until a smooth dough. Cover with a clean kitchen towel and rest for 30 min.

Cut the bacon and sausage into small cubes, heat the clarified butter in a large saucepan with heat-resistant handles and fry the bacon and sausage in it over medium heat. Squeeze the sauerkraut, chop and add. Season with salt, pepper and caraway seeds and stir-fry for about 10 minutes.

Remove from the stove and let it cool down a bit.

Preheat the oven to 200 °C. Roll out the pasta dough on a floured surface as thinly as possible into an elongated rectangle. Spread the cabbage evenly on it, leaving a narrow border free. Roll up the dough tightly from the long side and cut the roll diagonally into slices 4-5 cm thick.

Place the slices in the saucepan, cut side down, one against the other. Heat the beef broth and pour it over the cabbage fritters. They should be flatly covered by the beef broth. Let everything bubble up at high temperature. Cook the doughnuts in the middle of the oven for about 40 minutes with the lid closed.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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