Kraut Noodles

Kraut Noodles Recipe from Germany - Delicious and Easy to Make

Region / culture: Germany | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Kraut Noodles is a traditional German dish that combines the flavors of sauerkraut, ground meat, and homemade noodles. This hearty and comforting dish is perfect for a cozy family dinner or a special occasion.

History

Kraut Noodles, also known as Krautstrudel, originated in Germany and has been passed down through generations as a beloved family recipe. This dish is often served during holidays and celebrations, as it is a labor of love to prepare.

Ingredients

1 can of sauerkraut, drained and dried (reserve juice)
1 lb (454 g) of hamburger or ground chuck
2 eggs
2 cups of flour
1 tsp of salt
2 tbsp of water

How to prepare

Chop the kraut using a knife on a cutting board and place it into a good-sized bowl.
Add the ground meat and mix it together.
Prepare the noodle dough by beating the eggs until light, then adding salt and water. Mix well and add 1 cup of flour.
Continue mixing until the dough becomes stiff. If needed, add more flour. Cover the dough with plastic and let it rest for about 15 minutes.
Roll out the dough similar to how you would roll out a pie crust.
Spread the kraut and meat mixture evenly over the entire dough, and season with pepper.
Roll up the dough tightly, similar to a jelly roll, and cut it into 1.5 inch slices. Place each slice, with the cut edge down, in a pan that is 2.5 inches deep.
Pour extra kraut juice over each roll, and cover the pan with a piece of foil.
Bake the rolls at 350°F (177°C) for 45 minutes or until they are fully cooked.

Variations

Substitute ground beef with ground pork for a different flavor profile.
Add caraway seeds to the kraut and meat mixture for a unique twist.

Cooking Tips & Tricks

Make sure to chop the kraut finely to ensure even distribution throughout the dish.

- Rolling out the noodle dough thinly will result in a more delicate and tender texture.

- Season the kraut and meat mixture generously with pepper for added flavor.

Serving Suggestions

Serve Kraut Noodles hot with a dollop of sour cream on top for added creaminess.

Cooking Techniques

Rolling out the noodle dough thinly will result in a more delicate texture.

- Baking the rolls covered with foil ensures that they cook evenly and retain moisture.

Ingredient Substitutions

Use store-bought sauerkraut instead of homemade for convenience.

- Substitute chicken or turkey for the ground meat for a lighter version of the dish.

Make Ahead Tips

Prepare the Kraut Noodles up to the baking stage and refrigerate overnight. Bake the rolls the next day for a quick and easy meal.

Presentation Ideas

Serve Kraut Noodles on a platter garnished with fresh parsley for a pop of color.

Pairing Recommendations

Pair Kraut Noodles with a crisp green salad and a glass of Riesling for a complete meal.

Storage and Reheating Instructions

Store leftover Kraut Noodles in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Kraut Noodles contains approximately 350 calories.

Carbohydrates

Each serving of Kraut Noodles contains approximately 35 grams of carbohydrates.

Fats

Each serving of Kraut Noodles contains approximately 15 grams of fats.

Proteins

Each serving of Kraut Noodles contains approximately 20 grams of proteins.

Vitamins and minerals

Kraut Noodles are a good source of vitamin C, vitamin K, and iron.

Alergens

Kraut Noodles contain gluten from the flour used in the noodle dough.

Summary

Kraut Noodles are a balanced meal that provides carbohydrates, proteins, and fats, along with essential vitamins and minerals.

Summary

Kraut Noodles are a delicious and comforting dish that combines the flavors of sauerkraut, ground meat, and homemade noodles. This traditional German recipe is perfect for a cozy family dinner or a special occasion.

How did I get this recipe?

. It was a cold winter day, and I had just arrived at my friend Mary's house for our weekly cooking club. As soon as I walked in the door, the tantalizing aroma of sauerkraut and noodles wafted through the air, making my mouth water.

Mary greeted me with a warm smile and led me into the kitchen, where a large pot of bubbling noodles and sauerkraut was simmering on the stove. She explained that this dish was a family recipe passed down from her grandmother, who had learned it from a German neighbor many years ago.

I watched intently as Mary stirred the noodles and sauerkraut together, adding a splash of vinegar and a pinch of sugar to balance out the tanginess of the sauerkraut. The steam rising from the pot carried the rich aroma of caraway seeds and smoked pork, filling the kitchen with a comforting warmth.

As Mary served me a heaping plate of kraut noodles, I took my first bite and was instantly transported back to my own childhood. The flavors were familiar yet new, the perfect blend of savory and tangy with a hint of sweetness. I couldn't get enough, and before I knew it, I had polished off my entire plate.

After our cooking club meeting, I couldn't stop thinking about the kraut noodles. I knew I had to learn how to make it myself. So, I called Mary and asked her to teach me the recipe.

The next weekend, Mary invited me over to her house for a cooking lesson. We gathered all the ingredients - egg noodles, sauerkraut, caraway seeds, smoked pork, vinegar, and sugar - and set to work in the kitchen.

Mary showed me how to cook the noodles until they were al dente, then how to sauté the sauerkraut with the caraway seeds and smoked pork until it was tender and flavorful. She taught me the importance of balancing the flavors with the vinegar and sugar, and how to adjust the seasoning to taste.

As we cooked together, Mary shared stories of her grandmother and the German neighbor who had taught her the recipe. She spoke fondly of family gatherings and holiday feasts where the kraut noodles were always a staple dish, bringing everyone together around the table.

By the end of the day, I had mastered the art of making kraut noodles. The flavors were just as rich and comforting as I remembered, and I knew this recipe would become a cherished tradition in my own family.

Over the years, I have made kraut noodles countless times, each batch reminding me of the first time I saw the recipe and was captivated by its flavors. I have shared it with friends and family, passing down the tradition from generation to generation.

Now, as I sit in my kitchen, stirring a pot of bubbling noodles and sauerkraut, I am filled with gratitude for the gift of this recipe and the memories it holds. It is a reminder of the power of food to bring people together, to create connections and traditions that last a lifetime.

And as I take my first bite of kraut noodles, I am once again transported back to that cold winter day at Mary's house, where a simple dish sparked a love for cooking and a passion for sharing recipes with others.