Riebel (stuffing) with apple sauce

Name: Riebel (stuffing) with apple sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 l Milk; 2 TEASPOONS Salt; 300 g Durum wheat semolina; 1 kg Apples (e.g. Boskop); 125 ml apple juice; 2 TABLESPOONS Sugar; 2 Cinnamon sticks; 125 g Butter or margarine; 2 TABLESPOONS Icing sugar

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 l Milk
2 TEASPOONS Salt
300 g Durum wheat semolina
1 kg Apples (e.g. Boskop)
125 ml apple juice
2 TABLESPOONS Sugar
2 Cinnamon sticks
125 g Butter or margarine
2 TABLESPOONS Icing sugar

Directions

1
Bring milk and salt to the boil in a pot. Add semolina while stirring. Bring to the boil briefly and remove from the stove. Cover and let it swell for about 1 hour. Peel, quarter, core and cut apples into pieces. Put them into a pot with apple juice, sugar and cinnamon sticks. Cover and bring to the boil. Let simmer at mild heat for about 10 minutes until the apples are crushed. Stir, remove from heat and let cool down
2
Heat the fat in a large iron or cast iron pan. Add semolina in large pieces. Mince the semolina in the pan with a spatula and fry it over medium heat until golden brown, turning it several times. Dust the reed with icing sugar and serve with apple sauce
3
Waiting time approx. 40 minutes