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Sauerkraut and potato dumplings

Difficulty: easy

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

Sabrina Lappe-Steiner, Brand Manager

"Easy and simple to make! Typical German taste for cold days in winter."

Utensils

cutting board, knife, small saucepan, measuring cup, large frying pan

Wine Tip

Weissburgunder
Weissburgunder, also known as Pinot Blanc, pairs well with this dish. Its medium body, crisp finish, and fruity bouquet provide a refreshing balance to the sauerkraut and potato dumplings.

RECOMMENDED PRODUCT

Mild Sauerkraut

Ingredients (4 servings)

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

Step 1

Sauerkraut and potato dumplings - Step 1

Peel and finely dice onion.

cutting board, knife
2 onions

Step 2

Sauerkraut and potato dumplings - Step 2

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.

small saucepan
40 g butter / 200 g bacon / 500 g sauerkraut

Step 3

Sauerkraut and potato dumplings - Step 3

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.

measuring cup
1 tsp sugar / 2 bay leaves / 5 juniper berries / 250 ml beef stock / salt / pepper

Step 4

Sauerkraut and potato dumplings - Step 4

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!

large frying pan
30 g butter / 500 g potato dumplings / parsley for serving
Sabrina Lappe-Steiner, Brand Manager

"Easy and simple to make! Typical German taste for cold days in winter."

Utensils

cutting board, knife, small saucepan, measuring cup, large frying pan

Wine Tip

Weissburgunder
Weissburgunder, also known as Pinot Blanc, pairs well with this dish. Its medium body, crisp finish, and fruity bouquet provide a refreshing balance to the sauerkraut and potato dumplings.

RECOMMENDED PRODUCT

Mild Sauerkraut