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🍽️ Rabbit Ears (Lard Pastry) with Sauerkraut

942 kcal · 30 min · 4 servings

Ingredients

• 500 g flour
• 30 g yeast
• 0.5 l milk
• 80 g butter
• 2 eggs
• 1 pinch salt
• 2 tbsp alcohol
• 300 g potatoes
• 500 g sauerkraut (canned)
• 50 g onions
• 30 g lard
• salt
• pepper
• fat (for frying)

Instructions

1. 1. Sift the flour into a large bowl.
2. 2. Make a well in the center of the flour.
3. 3. Crumble the yeast into the well.
4. 4. Warm the milk.
5. 5. Pour the warm milk into the well.
6. 6. Stir the mixture with a fork.
7. 7. Work in a little flour while stirring.
8. 8. Let the dough rise in a warm place.
9. 9. Wait until the surface shows cracks.
10. 10. Knead the remaining ingredients into the mixture.
11. 11. Continue to beat the yeast dough.
12. 12. Stop when the dough throws bubbles.
13. 13. Stop when the dough releases from the side of the bowl.
14. 14. Let the dough rise again.
15. 15. Wait until the volume has doubled.
16. 16. Dust the work surface with flour.
17. 17. Roll out the dough to a thickness of 0.4 cm.
18. 18. Cut out diamonds with a side length of 5 cm.
19. 19. Heat the fat in a pan.
20. 20. Peel the potatoes.
21. 21. Chop the potatoes.
22. 22. Cook the potatoes until soft.
23. 23. Heat the lard for the cabbage.
24. 24. Peel the onions.
25. 25. Dice the onions very finely.
26. 26. Sweat the onions in the lard.
27. 27. Add the sauerkraut.
28. 28. Stir the cabbage well.
29. 29. Season the cabbage to taste with salt and pepper.
30. 30. Press the potatoes through a potato ricer.
31. 31. Fold the potatoes into the cabbage.
32. 32. Fry the hare's ears in the fat.
33. 33. Fry the hare's ears until golden brown.
34. 34. Pat the hare's ears dry with a paper towel.
35. 35. Serve the hare's ears with the potato sauerkraut.

Nutrition per serving

• kcal: 942
• Protein: 26 g · Fett/Fat: 40 g · Carbs: 113 g