German Sauerkraut Rolls Recipe
Ingredients
| 1-1/2 large cans sauerkraut | ||
| Eggs | 4 standard | |
| 3/4 cup shortening or oil | ||
| Salt | 1/2 Teaspoon | |
| Flour | 3 Cup (16 tbs) | |
| Water | 1/4 Cup (16 tbs) | |
Directions
Drain juice from kraut.
In skillet, heat oil or shortening; stir in kraut; add salt and pepper to taste.
Fry about 20 minutes, or until browned; cool.
Mix flour and salt; add eggs and water.
Knead until dough is smooth and clastic, like noodle dough.
On floured board, roll to 1/4 inch thick.
Spread cooled kraut on top; roll up like jelly roll.
Slice cross-wise; place cut pieces in frying pan.
Cover with small amountof water, add salt.
Cook over medium heat for one hour.
OPTIONAL: For added flavor, place hot dogs or Polish sausage around dough.
In skillet, heat oil or shortening; stir in kraut; add salt and pepper to taste.
Fry about 20 minutes, or until browned; cool.
Mix flour and salt; add eggs and water.
Knead until dough is smooth and clastic, like noodle dough.
On floured board, roll to 1/4 inch thick.
Spread cooled kraut on top; roll up like jelly roll.
Slice cross-wise; place cut pieces in frying pan.
Cover with small amountof water, add salt.
Cook over medium heat for one hour.
OPTIONAL: For added flavor, place hot dogs or Polish sausage around dough.
Chef
