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Sauerkraut with Pigtails

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Tracie

Sauerkraut, caraway seeds and homemade dumplings. I made this as a side dish for Pork on my daughters second birthday and EVERYBODY raved!!!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 60g
  • 19%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 2860 mg
  • 114%

Based on a 2,000 calorie diet

Directions

  1. Pour the sauerkraut into a slow cooker with one can of the chicken broth and the caraway seeds. Cover, and cook on Low for 2 hours.
  2. Pour the remaining cans of chicken broth into a large pot, and bring to a rapid boil.
  3. In another saucepan, bring water, milk and margarine to a boil. Mix in instant potato flaked until well blended, remove from heat, and stir in the eggs, baking powder, and enough flour so that the dough is firm but not sticky.
  4. Pour the remaining cans of chicken broth into a large pot, and bring to a rapid boil. Pinch off pieces of the potato dough, and roll them into long thin dumplings (like pigtails). Drop the tails into the boiling chicken broth, and cook for 15 to 20 minutes.
  5. Strain the dumplings from the broth, and add them to the sauerkraut in the slow cooker. Season with salt and pepper.
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Reviews

MDURANTECA
6
9/19/2006

yummmm

LTISONE
6
6/12/2006

The cumplings did not turn out - could of been me.

JUMAHA
3
10/3/2012

I only followed this recipe loosely but it was delicious. I had leftover mashed potatoes I wanted to use (instead of instant potato flakes) so I made the dumplings a little differently. After they were done boiling I sauteed them in some oil with sauerkraut and kielbasa. Very tasty on this cool fall evening! Thanks for the inspiration!