Sauerkraut and potato dumplings
Difficulty: Easy
Time: 25 min. preparation time, 0 min. baking time
Nutrition: Calories ca 554 / Protein 23g / Carbohydr. 32g / Fat 35g
Ingredients (4 servings)
| 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) |
Utensils
measuring cup, large frying pan, small saucepan, cutting board, knife
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.
Step 1
Peel and finely dice onion.
cutting board, knife
2 onions
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
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
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
