Sauerkraut mit Knödel

Name: Sauerkraut mit Knödel
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Liechtensteiner
Ingredients: 500g sauerkraut, drained; 1 large onion, diced; 2 tbsp butter; 1 tsp caraway seeds; 1 bay leaf; 200ml vegetable broth; 6 stale bread rolls, cubed; 200ml warm milk; 2 eggs; 1 small onion, diced and sautéed; 3 tbsp fresh parsley, chopped; Salt and pepper; 2 tbsp flour

Sauerkraut mit Knödel (ZOWER-krout mit KNUH-del)

Sauerkraut with Bread Dumplings

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 392 kcal

Tangy braised sauerkraut paired with fluffy bread dumplings, a classic Liechtensteiner comfort dish rooted in alpine farmhouse cooking.

Nutrition & Info

Protein 12.0g

Carbs 50.0g

Fat 16.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ eggs ⚠ dairy

Equipment Needed

large pot mixing bowl clean cloth for shaping

Presentation Guide

Vessel: wide shallow bowl

Garnishes: parsley, caraway seeds

Accompaniments: mustard, butter

Ingredients

500g sauerkraut, drained
1 large onion, diced
2 tbsp butter
1 tsp caraway seeds
1 bay leaf
200ml vegetable broth
6 stale bread rolls, cubed
200ml warm milk
2 eggs
1 small onion, diced and sautéed
3 tbsp fresh parsley, chopped
Salt and pepper
2 tbsp flour

Instructions

1
Sauté diced onion in butter until golden. Add drained sauerkraut, caraway seeds, bay leaf, and broth. Simmer covered for thirty minutes.
2
Soak bread cubes in warm milk for ten minutes. Squeeze gently to remove excess liquid but keep moist.
3
Mix soaked bread with eggs, sautéed onion, parsley, flour, salt, and pepper. Combine until mixture holds together.
4
Form mixture into balls about the size of a tennis ball with moistened hands. Do not compress too tightly.
5
Cook dumplings in a large pot of gently simmering salted water for fifteen minutes. They will float when done.
6
Serve dumplings on a bed of braised sauerkraut, spooning some of the cooking liquid over the top for moisture.

💡

Did You Know?

Bread dumplings in Liechtenstein were originally a way to use up stale bread, turning yesterday's leftovers into today's feast.

Chef's Notes

Equipment Tips

large pot
mixing bowl
clean cloth for shaping

Garnishing

parsley, caraway seeds

Accompaniments

mustard, butter

The Story Behind Sauerkraut mit Knödel

This dish represents the heart of Liechtensteiner farmhouse cooking, where cabbage was fermented each autumn to preserve it for winter and stale bread was never wasted. The combination of tangy sauerkraut with mild, fluffy bread dumplings became a defining meal of the principality's cold-weather cuisine. Every family had their own dumpling recipe, passed through generations, and the dish remains a beloved comfort food that connects modern Liechtensteiners to their agricultural heritage.

🕐 Traditionally enjoyed autumn and winter dinner 📜 Origins: Traditional alpine farmhouse

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