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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Knefla & Sauerkraut - Gorjean Moll Recipe

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This recipe for Knefla & Sauerkraut - Gorjean Moll is from We Are Abel To Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dough:
4 eggs
1 tsp baking powder
2 tsp salt
7 cups flour
2 cups water

Sauerkraut:
2 packages bacon, fried and cut up.
Sausage fried and cut into small pieces.
1 quart sauerkraut with juice
Salt and pepper accordingly (dill weed or celery salt…optional)
1 large onion, chopped
Directions:
Directions:
Dough:
Mix eggs, flour, baking powder, water and salt into a workable dough. Fill large kettle 2/3 full of salted water and bring to a boil. Cut dough into small pieces, into the hot water. Boil for 15 minutes. Drain and save some of the liquid.

Sauerkraut:
Saute’ the onion. Using a large roaster, put in knefla, fried meat, onion, sauerkraut, salt and pepper. Bake at 250 degrees for 2 hours stirring occasionally and adding liquid as needed.
Personal Notes:
Personal Notes:
This recipe serves many. It is great to take to a gathering. Hopefully a few Germans will be there; but I’ve noticed Swedes and Norwegians eat it also. I often use the tiny cocktail sausage (found in meat counters in bags) I do not precook or cut these.

 

 

 

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