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Your email address will not be published.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 *

Asian salad January 31st, 2019 | main dishes

Asian salad freestyle – today they call it “Asia Bowl”

Asian salad freestyle – why “freestyle”? We’ve had a wonderful recipe for Asian salad for ages, which we vary and change over and over again – today, it’s modern to use the English word ‘bowl’ in Germany. There are some components that have to be, such as rice noodles, fish sauce, soy sauce, rice vinegar – and many components that can, such as vegetables, mushrooms, cilantro, nuts and so on… Every time a surprise, what the fridge contains… Take heart and try out!

read more
Spicy roasted cauliflower with Tabasco November 18th, 2018 | main dishes

Tabasco cauliflower – a hot issue

In this recipe, the cauliflower bathes in a spicy marinade with Tabasco, garlic and turmeric. Roasted in the oven it’s an absolutely simple low-carb food.

read more
Text: For all recipes: wash and clean fruits and vegetables before use - clear? December 10th, 2018 | infopicture

Infopicture Vegetables

read more

Subscribe

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