Sauerkraut and potato dumplings

Sauerkraut and potato dumplings

Ingredients for 4 persons

  • 500 g potato dumplings
  • 500 g sauerkraut
  • 250 ml beef stock
  • 70 g butter (divided)
  • 200 g cubed bacon
  • 5 juniper berries
  • 2 onions
  • 2 bay leaves
  • 1 tsp sugar parsley for serving (optional)
Nutrition

Calories ca 554 / Protein 23g / Carbohydr. 32g / Fat 35g

 
Sauerkraut and potato dumplings

Sauerkraut and potato dumplings

Ingredients for 4 persons

  • 500 g potato dumplings
  • 500 g sauerkraut
  • 250 ml beef stock
  • 70 g butter (divided)
  • 200 g cubed bacon
  • 5 juniper berries
  • 2 onions
  • 2 bay leaves
  • 1 tsp sugar parsley for serving (optional)
Nutrition

Calories ca 554 / Protein 23g / Carbohydr. 32g / Fat 35g

 

Step 1: The preparation

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Peel and finely dice onion.

Step 2: The Mildessa Sauerkraut

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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.

Step 3: Add beef stock

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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.

Step 4: Add potato dumplings

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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!

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