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Krautkrapfen
Krautkrapfen: Allgäu sauerkraut noodle-dough rolls braised until crisp underneath
GermanKrautkrapfen come from the Allgäu and the Swabian Alb, where farm cooks rolled noodle dough paper-thin, spread it with sauerkraut and fried onion, rolled it up like a strudel and sliced it into snails. The slices are packed upright in a buttered pan, fried until the bottoms crisp, then half-covered in stock and braised until the dough is tender. They are a Friday or winter supper with a green salad. A common mistake is pouring in too much stock: it should come only a third of the way up, or the crisp base turns soggy. Chef's tip: let the dough rest a full 30 minutes; relaxed dough rolls out thin without shrinking back.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dough
For the filling
To braise
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Fresh ingredients (5)
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Method
0/7 doneStep 1: Knead the 10 ½ oz plain flour, 2 eggs, ¼ cup water, ½ tsp salt and 1 tbsp sunflower oil for 8 minutes into a smooth, firm dough. Wrap and rest for 30 minutes at room temperature.
38 minStep 2: Meanwhile melt the 1 ⅜ oz butter in a pan over a medium heat and fry the 2 onions for 10 minutes until soft and golden. Add the 1 ⅛ lb sauerkraut, 1 tsp caraway seeds and ½ tsp black pepper and cook for 5 minutes; cool slightly.
15 minStep 3: Roll the dough on a floured cloth into a thin rectangle about 40 × 50 cm, so thin you can almost see the cloth pattern.
8 minStep 4: Spread the filling evenly over the dough, leaving a 2 cm edge, and sprinkle with the 2 ⅛ oz grated mountain cheese (vegetarian rennet if needed) if using. Lift the cloth to roll it up from the long side into a tight roll. Cut into 5 cm slices.
6 minStep 5: Melt the ⅔ oz butter in a wide pan with a lid. Stand the slices cut side down, close together, and fry over a medium heat for 5 minutes until the bases are golden.
5 minStep 6: Pour in the 1 cup hot vegetable stock so it comes a third of the way up the rolls, cover and braise on a low heat for 20 minutes, until the dough is tender and most of the liquid is absorbed.
20 minStep 7: Uncover and cook 5 minutes more until the pan sizzles again and the bottoms crisp. Lift out with a spatula, crisp side up.
5 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 16 g
- Carbs
- 66 g
- Fat
- 21 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does krautkrapfen take?
- About 80 minutes in total: 45 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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