Recipes from Germany and Austria :: German and Austrian Vegetable Side Dishes
1 1/2 large cans sauerkraut 4 eggs 3/4 c. shortening or oil 1/2 tsp. salt 3 c. flour 1/4 c. water Drain juice from kraut. In skillet, heat oil or shortening; stir in kraut; add salt and pepper to taste. Fry about 20 mins., or until browned; cool. Mix flour and salt. Add eggs and water. Knead until dough is smooth and elastic, like noodle dough. On floured board, roll to 1/4 in. thick. Spread cooled kraut on top; roll up jellyroll style. Slice cross-wise; place cut pieces into frying pan. Cover with a small amount of water; add salt. Cook over med. heat for one hour. NOTE: For added flavor, place hot dogs or Polish sausage around dough.
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