|Serves:||4 to 6|
|Cooking Method:||Pan Fry|
|4 c||wheat flour|
|5 large||eggs, room temperature|
|4 slice||fried crispy bacon,diced, optional|
|1/2 c||cream, room temperature (can use milk)|
|1 Tbsp||bacon grease,cooled (or vegetable oil)|
|1/2 c||vegetable oil,for frying|
|2 lb||cold sauerkraut,squeezed dry,(use cheese cloth)|
|8 oz||grated colby cheese|
|1 pinch||caraway seeds, crushed, optional|
|2 c||yellow onions|
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|2 Tbsp||granulated sugar|
|scallions, chopped, applesauce, sour cream|
Surfed the net to find a recipe like my Grandma Agnes Brendly and Aunt Agnes Bruegel , both immigrants of Hungary and Germany. The recipe I have is only half there, ripped from a page of a recipe tablet. This is the only one I could find, which sounds similar to this handed down recipe...only a few ingredients different..I hope you like it..they are really very good;my mom gave me the recipe paper, but she doesn't know how it got ripped; sometime mom would add crisp bacon...and serve with applesauce or sour cream.
Part recipe from Josef Karst -the krautfather-LOL -the other part from mom
Mix 2 cups of the flour,nutmeg,salt together to blend. Add in the eggs and cream ; then adding in remaining flour until all mixed in.(oil is for the frying).
Make the Garnish:
Heat the butter in a deep sauté pan and caramelize the onions, sprinkle the sugar over onion, this will take about 15 minutes, keep stirring the onions until caramel in color. Remove from pan and place in a bowl.
Roll the noodle dough to and 18x12 inch rectangle. Sprinkle the cheese over the dough, and then the cold sauerkraut and the bacon and caraway seeds if using.
Cut the log into 2 inch slices.
Heat the oil over medium heat and place the slices into the skillet and fry for 2 to 3 minutes on each side. After browned place a cover on the pan, turn the heat to low and let sit for 5 minutes.
When done remove the rolls to a platter and top with the caramelized onion.
Garnish with fresh chopped scallions and serve with applesauce or serve with sour cream.