Krautkrapfen with apple sauce

Name: Krautkrapfen with apple sauce
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 500 g Flour; 5 Eggs (Gr. M); 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Caraway seeds; 7-10 Tbsp Pepper; 7-10 Tbsp Cinnamon; 1 TABLESPOON Oil; 2 can(s) (580 ml each) Sauerkraut; 4 Onions; 500 g Pork neck (boneless); 7 TABLESPOONS clarified butter; 150 ml Beef stock (see recipe "boiling meat; alternatively 150 ml water and 1 tsp instant vegetable stock); 1 kg Apples (e.g. Boskop); 1/8 l apple juice; 1/2 bunch flat leaf parsley; 7-10 Tbsp Cling film

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

Also a traditional dish from the Kleinwalsertal: to the rolls of thinly rolled noodle dough, plenty of brown-fried onions and the homemade apple sauce are a must.

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

500 g Flour
5 Eggs (Gr. M)
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Caraway seeds
7-10 Tbsp Pepper
7-10 Tbsp Cinnamon
1 TABLESPOON Oil
2 can(s) (580 ml each) Sauerkraut
4 Onions
500 g Pork neck (boneless)
7 TABLESPOONS clarified butter
150 ml Beef stock (see recipe "boiling meat; alternatively 150 ml water and 1 tsp instant vegetable stock)
1 kg Apples (e.g. Boskop)
1/8 l apple juice
1/2 bunch flat leaf parsley
7-10 Tbsp Cling film

Directions

1
Knead 500 g flour, eggs, 1 pinch of salt, 3 tablespoons of water and oil with the dough hooks of the mixer to a smooth dough. Divide into 3 pieces, wrap each piece in foil and chill for about 30 minutes.
2
Drain the sauerkraut in a sieve, if necessary squeeze out a little more. Peel 1 onion and chop finely. Wash the meat, dab dry and cut into very small cubes.
3
Heat 2 tablespoons of clarified butter in a saucepan. Brown the meat in it. Fry onion cubes briefly. Add the sauerkraut and 1 tbsp. sugar, stir-fry for about 5 minutes. Season to taste with 1⁄2 tsp. caraway, salt and pepper. Take the sauerkraut mix off the stove and let it cool down.
4
Roll out dough pieces one by one on a floured work surface in a thin layer (approx. 50 x 20 cm). Spread 1⁄3 of the sauerkraut mix as strips on each of the dough pieces and roll up to 1 roll each from the long side. Cut each roll into 6 equally sized pieces (approx. 8 cm wide).
5
Melt 3 tablespoons of clarified butter in a pot (approx. 22 cm Ø, approx. 10 cm high). Place the pieces of dough with a cut surface facing downwards close together in the pot and fry for about 2 minutes. Deglaze with 150 ml stock and cook covered at low heat for about 45 minutes.
6
For the applesauce, peel apples, quarter them, remove seeds and cut them into small pieces. Boil up covered with apple juice and 2 tablespoons of sugar in a pot. Simmer at low heat for about 10 minutes until the apples are crushed. Season with cinnamon.
7
Peel 3 onions and slice or cut into fine rings. Wash parsley, shake dry, pluck off leaves and chop finely. Heat 2 tbsp. clarified butter in a pan and fry the onion rings until golden brown. Season with salt, remove from heat and mix with parsley. Spread on the Krautkrapfen. Serve with apple sauce.