Cabbage Strappers

Last Updated on October 21, 2024

Slovak strapaks are actually gnocchi served with sauerkraut instead of bryndza.

Ingredients:

Rule for 4 servings: 900 g of cleaned potatoes 480 g of whole wheat flour 300 g of sauerkraut 130 g bacon 30 g of bacon fat 1 pk larger onion water vinegar pepper sugar salt

Procedure:

Grate the potatoes finely, let them stand for a while, drain off some of the water, add the flour, salt, pepper and mix well

Press the resulting dough with a coarse grater into the boiling water, stir and cook for about 8-10 minutes (you can also cut the dough with a small spoon)

Remove the cooked tassels from the water, let them drain thoroughly, then grease them with lard

Fry the chopped onion together with the bacon, add the sauerkraut, simmer it, add salt, sweeten to taste or acidify with vinegar

Mix the hot cabbage with the fritters and serve.