Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Sauerkraut | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 can sauerkraut, drained dry (reserve juice)
- 1 lb. hamburger or ground chuck
- 2 eggs
- 2 cups flour
- 1 tsp. salt
- 2 Tbsp. water
Directions
Chop kraut with a knife on cutting board. Put into a good-sized bowl.
Add ground meat and mix together.
Make noodle dough. Beat eggs until light; add salt and water. Add 1 cup flour and mix well.
Add other cup flour to make a stiff dough (add more flour if needed). Cover with plastic and let rest about 15 minutes.
Roll out dough like you would pie crust.
Spread kraut and meat mixture over whole dough; season with pepper.
Roll up tightly like jelly roll, cut into 1 1/2-inch slices. Lay each slice, cut edge down, in pan 2 1/2 inches deep.
Put extra kraut juice over each roll. Lay a piece of foil over top. Bake at 350 degrees for 45 minutes or until done.
Category:Slovakian Recipes
Category:Slovakian Meat Dishes