Krautkrapfen with apple sauce

Ingredients

Directions

1. 1

   Knead flour, eggs, 1 pinch of salt, 3 tablespoons of water and oil to a smooth dough. Divide the dough into 3 pieces, each wrapped in foil and chill for about 30 minutes. Peel 1 onion and cut into fine cubes. Dab meat dry and cut into small cubes

2. 2

   Heat 50 g clarified butter in a pot and fry the meat in it. Add the diced onion at the end and fry. Add sauerkraut, add 2 teaspoons of sugar and braise while stirring until caramelized. Season to taste with caraway seeds and salt. Remove sauerkraut from the heat and let it cool down.

3. 3

   Peel, quarter, core and cut apples into pieces. Put them in a pot with apple juice and 2 tablespoons of sugar. Cover and bring to the boil. Let simmer at low heat for about 10 minutes until the apples are crushed. Stir, remove from heat and let cool down.

4. 4

   Roll out each piece of dough thinly (approx. 20 x 50 cm) on a work surface dusted with flour. Spread 1/3 of the sauerkraut lengthwise as strips and roll up to one roll each. Cut each roll into 6 pieces of equal size.

5. 5

   Melt 30 g clarified butter in a pot (approx. 22 cm Ø, approx. 8 cm high). Place the dough pieces with the cut side down close together in the pot and fry for about 2 minutes. Deglaze with broth, put a lid on and cook on low heat for about 45 minutes.

6. 6

   Peel 3 onions and cut into fine rings. Wash parsley, shake dry, pluck the leaves from the stalks and chop them into small pieces. Heat 1 tbsp. clarified butter in a pan, fry the onion rings in it until golden brown, season with salt and finally mix in the parsley. Spread the parsley and onions on the noodles. Serve with apple sauce.