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German Sauerkraut Rolls



  • 1 1/2 large cans sauerkraut
  • 4 eggs
  • 3/4 cup shortening or oil
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 1/4 cup water


  1. Drain juice from kraut.
  2. In skillet, heat oil or shortening; stir in kraut; add salt and pepper to taste.
  3. Fry for about 20 minutes, or until browned; cool.
  4. Mix flour and salt. Add eggs and water. Knead until dough is smooth and elastic, like noodle dough.
  5. On floured board, roll to 1/4 inch thick.
  6. Spread cooled kraut on top; roll up jellyroll style. Slice cross-wise; place cut pieces into frying pan.
  7. Cover with a small amount of water; add salt. Cook over medium heat for one hour.

For added flavor, place hot dogs or Polish sausage around dough.


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