Swabian Sauerkraut Rolls
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
660
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 660 cal. | (31 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 60.1 μg | (100 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 761 mg | (19 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 127 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the dough
- 250 grams Pastry flour
- 2 eggs
- 1 Tbsp vegetable oil
- ½ tsp salt
- 50 milliliters water
- For the filling
- 1 can Sauerkraut ((Drained, about 600 grams, Ready to Eat)
- peppers
- ½ tsp Caraway
- 125 grams marbled Bacon
- ¼ l Vegetable broth
- In addition
- vegetable oil (for cooking)
- Pastry flour
- chopped parsley (for sprinkling)
Preparation steps
1.
For the dough: combine all ingredients for the dough and knead, wrap in foil and let rest for about 30 minutes. For the filling: pick drained sauerkraut apart with two forks. Cut bacon into small cubes. Roll out dough on a floured surface to a rectangle. Spread sauerkraut and bacon on top and season with pepper and cumin. Fold short sides and roll up, staring with a long side.
2.
Cut roll into 8 equally sized pieces. In a large skillet, heat oil and arrange rolls, seam side down, next to each other in a pan. Cook for about 2 minutes. Turn over carefully and cook for 2 more minutes. Add broth and simmer, covered, for about 20 minutes on meduim heat. Arrange on plates and sprinkle with parsley. Serve hot.
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