Kartoffelblattln mit Sauerkraut

The origins of "Blattln mit Kraut" are not exactly known but South Tyroleans claim this traditional dish as their own. A typical inn dish served up and down the area. The South Tyroleans don't quite agree on whether the potato leaves taste best round, oval, rectangular or rhombus-shaped, however they do agree that a Nudelwalker - a rolling pin – is essential to get the perfect thickness of dough.
Why Nudelwalker?
Why Nudelwalker? “Walken" means to knead in Old High German and to beat in Middle High German. Is this a coincidence? We can only hope that the kitchen utensil is used for cooking and not for other purposes by the industrious housewife.

 

Ingredients:

Potato dough

• 300 g floury potatoes
• 100 g wheat flour
• 1 egg yolk
• 1 tbsp butter
• 1 pinch nutmeg, salt, shortening

Sauerkraut

• 500 g pickled cabbage
• 3/4 l water
• juniper berries
• peppercorns
• 1/2 tsp caraway seeds
• 1 bay leaf
• 50 g butter
• 100 g onion, diced
• 2 cloves of garlic, finely chopped
• 1 tbsp flour, salt

Preparation time: 60 minutes

Preparation:

1. Pour water over the pickled cabbage, add the spices and herbs, season with salt and simmer for approx. 1.5 hours. Sauté the garlic and onion in the butter, sprinkle with flour, lightly fry, mix into the cabbage and cook for 10 minutes.
2. Peel the potatoes, dice and boil in salted water for 20 minutes. Leave to cool slightly, push through a potato ricer and mix with the egg yolk and melted butter. Knead the flour, nutmeg and salt into the cooled mixture. Roll out the dough into a 2 mm thick sheet, cut into pieces and fry in hot fat.
3. Serve the potato leaves with the sauerkraut.

 

Wine recommendation:

Weinberg Dolomiten Pinot Nero Abraham Art 2018

 

The Sauerkraut:

In the Venosta Valley, after harvesting, the cabbage is still stamped with the feet to initiate lactic acid fermentation and eliminate air pockets between the layers of cabbage.

© Astrid Kircher