Filzmoos Meat Fritters with Sauerkraut

For the Filzmooser Fleischkrapferl with Sauerkraut, first mix flour, salt and oil in a bowl for the dough. Slowly work in enough hot water with the dough hook of the food processor to make a homogeneous dough. Wrap in plastic wrap and let rest in the refrigerator for 30 minutes.

For the filling, sauté the onion in hot oil until translucent, add the meat, season with herbs and spices. Roll out the finished dough thinly and cut out doughnuts with a ravioli maker, fill, fold and press the edge well. Bake the doughnuts in hot oil for 3 minutes on both sides until golden brown.

For the sauerkraut, rinse the cabbage well in cold water. Sauté the onion in hot oil, add the cabbage and spices. Add 250 ml vegetable stock and simmer gently for about 15 minutes. Serve Filzmooser Fleischkrapferl with sauerkraut with chives.

Preparation Tip:

That's how it tastes at home, Filzmooser Fleischkrapferl with sauerkraut we all like! The Krapferl you can also fill meatless with a mushroom mixture.

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