Sauerkraut Rolls (Krautkrapfen)

• 250 grams flour
• 1 egg
• 1/4 tsp salt
• 2 tbsp oil
• 4 tbsp water
• 1 1/2 cup sauerkraut (or 1/2 fresh cabbage)
• 2 slices bacon
• 1 small onion (optional)
• 1/2 tsp caraway seeds
• 1 1/2-2 cups broth
• 1 tbsp oil for frying

1. Make the noodle dough: Mix the flour, salt, egg, oil and water until you can form the dough into a ball.
2. Knead the dough for a few minutes on a floured surface until smooth.
3. Cover and let rest for 30 minutes.
4. Meanwhile, prepare the filling.
5. If using fresh cabbage, slice it into thin strips.
6. If using sauerkraut, drain.
7. Heat a tablespoon of oil in a large frying pan and fry bacon until browned.
8. Add cabbage/sauerkraut and cook on low for 15 minutes.
9. Season with caraway, salt and pepper.
10. Set aside.
11. On a well floured surface, roll out the dough into a large rectangle (about 10 in X 20 in | 25 cm X 50 cm).
12. Spread out the filling to cover 3/4 of the dough.
13. Roll the dough up the long side of the rectangle, finishing with the unfilled portion.
14. Use the unfilled flap of dough to "seal" the roll.
15. Trim off the ends and cut the roll into 6-8 equal pieces.
16. Heat 1-2 tablespoons oil in a large frying pan.
17. Put the dough rolls cut side down and fry on medium for about 2-3 minutes until browned.
18. Flip to the other side, fry an additional 2-3 minutes.
19. Pour hot broth over the rolls and cover with lid.
20. Let cook over medium low heat for 15-20 minutes.
21. Check every once in a while to make sure there is enough liquid in the pan (add a little water if needed - you want some broth left over).
22. Divide into dishes and pour over the leftover broth.
23. Garnish with some chopped parsley and dig in!

flour, egg, salt, oil, water, sauerkraut, bacon, onion, caraway seeds, broth, oil

Taken from cookpad.com/us/recipes/198341-sauerkraut-rolls-krautkrapfen (may not work)