Captains Dinner Logo
to top
Gratinated sauerkrat rolls

Pasta & Sauerkraut - why not?

February 21st, 2020 | main dishes

The sauerkraut classic from Max and Moritz – who doesn’t know it? My recipe for sauerkraut rolls, however, doesn’t have much to do with the hearty, heavy and “typically German” side dish of knuckle and meat loaf. Homemade pasta dough wraps the vitamin-packed sauerkraut – and if you leave out the bacon, it’ll even be vegetarian!

Sauerkraut always evokes memories of my grandmother from the Odenwald in the south of Hesse. She always had a large, gray clay pot in her cellars in which she stored cabbage as sauerkraut, a supply for the whole winter. We loved this sauerkraut! It was served with salted ribs, pork sausage or meat loaf. It tasted much, much better than the canned cabbage.

For years I have also filled a large clay pot with cabbage for lactic acid fermentation. Somehow I stopped doing this. For this autumn I have just noted it on the calendar. Who knows, maybe I can do it again. I will report…

My grandmother would hardly have combined pasta with sauerkraut. The Odenwald cuisine was hearty and simple. What would she have said about the gratinated sauerkraut rolls?

Gratinated Sauerkraut rolls

(makes 4 servings – preheat the oven to 200° C)

200 g streaky bacon, diced
2 TS butter
sautée the bacon over medium heat until translucent
100 g onions, chopped
add, sautée until translucent
500 g sauerkraut, drained
1 clove
1 bay leaf
150 ml meat broth
1 tsp caraway seeds
add, simmer for about 20 minutes until the liquid has evaporated, let cool down, discard clove and bay leaf
500 g common wheat semolina
5 eggs (room temperature)
use your hands to make a smooth dough and put it through the pasta machine or roll out the dough in small portions in a rectangular shape
top the dough sheets with the sauerkraut mixture, roll the dough in from the broad side, cut it into rolls approx. 5 cm wide with a sharp knife and place it upright in a greased baking dish
850 ml meat broth
pour the meat broth over the pasta-sauerkraut-rolls, they should be covered by the broth about two thirds (add a little broth or water if necessary)
close the baking dish tightly with a lid or aluminium foil, cook at 200° C for about 20 minutes, then finish cooking for 15 minutes without a lid

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

July 20th, 2018 | main dishes

Plaice Fillet with Lettuce and Peach

Sesame oil, or more precisely roasted sesame oil, makes this simple green salad taste so special. In combination with the sweetness of the peach and the fresh herbs this salad matches perfectly to the crunchy fried plaice. A light and fast summer meal.

read more
April 28th, 2018 | starter

Tapa de Navajas @home

Once again, on Saturday morning, it made “pling” and a WhatsApp from our fishmonger announced razor clams. Mmhh, we knew it from the tapas restaurants in Barcelona and the Algarve, but we had never cooked it ourselves. So, today tapas at home!

read more
Sauerbraten of deer with marinated with dark beer, dumplings and red cabbage December 18th, 2018 | main dishes

Sauerbraten of deer with dark beer

A venison roast prepared as Sauerbraten is a tasteful experience. The sauce is made with dark, strong beer. This not only gives the whole roast a nice color, but also malty, very strong aromas. Lucky the one who has a good connection to a forester…

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.