Sauerkraut mit Knödel — Print Recipe

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

Ingredients

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.