krautkrapfa

Krautkrapfa is a noodle dish stuffed with sausage, bacon, and sauerkraut.  I wanted to try recreating this dish the first time I saw the picture.  I already had a jar of sauerkraut in the fridge too.  I’m not sure if I have ever had anything like it before though.

The first step was to decide how to make the filling.  I opted to include shiitake mushrooms and a Field Roast frankfurter in place of the meat.  Mostly because I already had them in the fridge.  I fried the mushrooms with some smoked sea salt, and then added the chopped field roast and apple kraut.  Given more time I probably would have thought of something else to use instead of the Field Roast.  However, it did add a nice flavor.

Next I made a pasta dough, and rolled it out into a rectangular shape as thin as possible.  The filling was spread on the dough, and then the entire thing is rolled up.  The same way you make apple strudel!  Next, I made slices and placed them into a pan.

Finally, I poured veggie broth over the entire thing covered, and baked it.  The end result was amazingly delicious.  Well worth the time spent making it.  Next time I may change the filling to something a little healthier.

I served my krautkrapfa with steamed kale.  It was so good, Mr. EastHill Vegan gave it two thumbs up!