Sauerkraut and potato dumplings
- 20 Minuten
- 4 Persons
Peel and finely dice onion.
The Mildessa Sauerkraut
In a small saucepan, melt some of the butter over medium heat, add onion and bacon, and sauté for approx. 3 – 5 min. until bacon is crispy and onions are translucent. Add sauerkraut, stir thoroughly to combine, and cook for another 2 – 3 min.
Ingredients: butter, onion, bacon, sauerkraut
Add beef stock
In a large saucepan, heat up red cabbage over medium heat for approx. 8 - 10 min. Remove from heat, cover, and set aside.Add sugar, bay leaves, juniper berries, and beef stock. Season to taste with salt and pepper. Stir thoroughly and continue to cook for another approx. 8 - 10 min. until sauerkraut has absorbed most of the beef stock.
Ingredients: red cabbage, sugar, bay leaves, juniper berries, beef stock, salt, pepper
Add potato dumplings
In a large frying pan, melt rest of butter over medium heat, add potato dumplings, and fry for approx. 3 – 5 min. until both sides are golden brown. Mix together with sauerkraut, stir thoroughly, and continue to sauté for approx. 3 – 5 min. until evenly heated. Garnish with chopped fresh parsley, if desired. Enjoy!
Ingredients: butter, potato dumplings, sauerkraut, parsley
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500 g potato dumplings
500 g sauerkraut
250 ml beef stock
70 g butter (divided)
200 g cubed bacon
5 juniper berries
2 bay leaves
1 tsp sugar parsley for serving (optional)