Walsertal Cabbage Fritters


Rating: 3.52 / 5.00 (31 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

For the dough:






For the filling:












Instructions:

For the Walsertal Krautkrapfen, knead a pasta dough from flour, eggs, some water and a pinch of salt and let it rest covered.

For the filling, first boil sauerkraut with bay leaf, juniper berries and some peppercorns in water until soft.

Fry small chopped onion and finely chopped bacon in hot clarified butter, dust with flour and stir in drained sauerkraut. If necessary, add some beef broth or water and steam everything for about 20 minutes more and then let it cool down.

Roll out pasta dough thinly, divide into two large rectangles. Spread two thirds of each with cabbage mixture, the rest with egg and roll up into a strudel. Divide strudel again into individual pieces and press them together at the edges.

Pour some soup or water over the Walsertal Krautkrapfen in a suitable casserole dish, place the doughnuts close together, cover and steam in the oven at 180 °C for about 20 to 30 minutes.

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