Cabbage roll with sauerkraut

Name: Cabbage roll with sauerkraut
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Spelt flour; 2 Eggs (size M); 300 ml low-fat milk; 7-10 Tbsp Salt; 2 Onions; 1 TABLESPOON clarified butter; 1 can(s) (850 ml) Sauerkraut; 1 TEASPOON Sweet peppers; 1 TABLESPOON Oil; 8 discs cooked ham (approx. 50 g each); 200 g ripened cream; 150 ml Vegetable broth (instant); 7-10 Tbsp Parsley leaves; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Spelt flour
2 Eggs (size M)
300 ml low-fat milk
7-10 Tbsp Salt
2 Onions
1 TABLESPOON clarified butter
1 can(s) (850 ml) Sauerkraut
1 TEASPOON Sweet peppers
1 TABLESPOON Oil
8 discs cooked ham (approx. 50 g each)
200 g ripened cream
150 ml Vegetable broth (instant)
7-10 Tbsp Parsley leaves
7-10 Tbsp Grease

Directions

1
Mix flour, eggs and milk to a smooth dough. Season with salt and let it swell for about 30 minutes. In the meantime peel onions and cut them into strips. Heat clarified butter in a pot. Fry the onion strips in it.
2
Add sauerkraut and braise for about 10 minutes. Season with salt and paprika, put aside. Heat oil in a pan and bake 4 thin pancakes one after the other. Cover each pancake with 2 slices of ham. Spread the sauerkraut on top and roll up. Cut each roll into pieces about 5 cm wide. Grease the casserole dish. Place the rolls upright. Mix sour cream with vegetable stock and pour over the rolls.
3
Cut each roll into pieces about 5 cm wide. Grease the casserole dish. Place the rolls upright. Mix sour cream with vegetable stock and pour over the rolls. Gratinate in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Garnish with parsley leaves
4
Waiting time approx. 15 minutes