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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Kraut Maultaschen Recipe

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This recipe for Kraut Maultaschen is from Francie's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dough:
2 c. flour
2 eggs, slightly beaten
1 tsp. salt
1½ tsp. baking powder
¾ c. milk
Filling:
1 head cabbage, chopped
bacon grease
1 oinion, chopped (optional)
salt and pepper
Directions:
Directions:
1. Heat bacon grease in a large skillet.
2. Add cabbage and onion. Cook until vegetables are soft but not brown.
3. Salt and pepper to taste and set aside to cool while making the dough.
4. Mix together ingredients for the dough.
5. Knead to make stiff dough.
6. Turn out on a floured board and roll ¼ inch thick.
7. Cut the dough into 4x4 inch squares.
8. Place several heaping tablespoons kraut filling on each square.
9. Form each square into a pocket by bringing the lcorners together and pinching the edges closed.
10. Arrange on a greased baking pan.
11. Bake at 350° until golden brown, about 25-30 minutes.
Personal Notes:
Personal Notes:
As long as Frank's mom was still at home and cooking, he wanted her to make the Kraut Maultaschen. Hey - one less thing Francie had to make!

 

 

 

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