Best Grandmas Kraut Nipfla Recipes

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GRANDMA'S KRAUT NIPFLA



Grandma's Kraut Nipfla image

This is basically sauerkraut and noodles, but it's oh so fantastic... Compete and total comfort food. Not sure how close my measurements are as Grandma cooking is measured in handfuls and pinches... You can put more or less sauerkraut depending on how much you like it! By the way, the noodles cook pretty fast, so don't walk away!

Provided by Cadillacgirl

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

3 cups sauerkraut, drained and rinsed
6 slices bacon
4 slices bread, cut in cubes (optional)
3 tablespoons butter (optional)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup warm water (more if necessary)

Steps:

  • Cook the bacon until crispy and drain on paper towel. If you like, save a bit of the bacon drippings for later.
  • Drain sauerkraut and rinse. Put in saucepan. Add water just to cover and boil slowly for about a half an hour. Drain. Add cooked bacon which has been cut in pieces. For extra flavour add some bacon drippings as well!
  • Meanwhile, make the noodles. Put a pot of salted water on the stove to boil. Combine dry ingredients; add water. Mix thoroughly.
  • Turn onto floured surface and knead. Can roll dough with hands into long ropes. Cut into small strips. Drop into boiling salted water until the noodles float to the top. Drain and toss with a bit of butter or oil to keep them from sticking to each other.
  • Combine noodles and sauerkraut mixture and heat through. If you like, brown the bread cubes in the butter to make homemade croutons and add to the mixture!

Nutrition Facts : Calories 269.8, Fat 10.7, SaturatedFat 3.5, Cholesterol 15.4, Sodium 974.6, Carbohydrate 35.4, Fiber 2.9, Sugar 1.4, Protein 7.6

GERMAN-RUSSIAN-DAKOTA KNEFLA



German-Russian-Dakota Knefla image

This version of knefla is a tasty, easy German-Russian staple for dinner, comprised simply of dough and potatoes. Sometimes I add 2 teaspoons of chicken bouillon to the boiling water for extra flavor. Serve with sausage, brats, or alone. Some like it with sauerkraut or breadcrumbs for garnish.

Provided by Megan

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h5m

Yield 4

Number Of Ingredients 8

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon black pepper
1 egg
¼ cup milk
2 tablespoons vegetable oil
3 potatoes, peeled and diced

Steps:

  • Whisk the flour, baking powder, salt, and pepper together in a bowl. Whisk together the egg and milk in a separate bowl; stir in the flour mixture until a smooth dough is formed.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, cut the dough into bite sized pieces with scissors into the boiling water. Boil for 20 minutes; drain well.
  • Heat the oil in a large skillet over medium-low heat; add the knefla and potatoes. Stirring occasionally, cook until the potatoes are tender and the knefla are golden brown, about 20 minutes.

Nutrition Facts : Calories 437.2 calories, Carbohydrate 76.8 g, Cholesterol 47.7 mg, Fat 9.1 g, Fiber 5.2 g, Protein 11.8 g, SaturatedFat 1.8 g, Sodium 737.9 mg, Sugar 2.2 g

KNOEPHLA SOUP



Knoephla Soup image

While I was growing up, my mom would make this traditional German soup. It tasted so good on chilly fall days. Knoephla (pronounce nip-fla) Soup is still a warm and comforting meal for my family. -Lorraine Meyers, Willow City, North Dakota

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 1h

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

1/2 cup butter, cubed
3 medium potatoes, peeled and cubed
1 small onion, grated
3 cups milk
6 cups water
6 teaspoons chicken or 3 vegetable bouillon cubes
KNOEPHLA:
1-1/2 cups all-purpose flour
1 egg, beaten
5 to 6 tablespoons milk
1/2 teaspoon salt
Minced fresh parsley, optional

Steps:

  • In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven, bring water and bouillon to a boil. , Meanwhile, combine first four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Sprinkle with parsley if desired.

Nutrition Facts : Calories 249 calories, Fat 13g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 762mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 6g protein.

SAUERKRAUT MY GRANDMA'S WAY



Sauerkraut My Grandma's Way image

When we were first married my husband wanted me to make sauerkraut like his mother. She did hers on top of the stove and made dumplings on top. It was good, but nothing like what my grandmother made. Now 40 plus years later he never asks for sauerkraut his mother's way.

Provided by Marsha Gardner

Categories     Pork

Number Of Ingredients 8

2 lb sauerkraut, slightly drained, i use the bagged variety
3 large onions, sliced
3-4 apples, peeled and sliced
1/2 c brown sugar, firmly packed
3-4 lb pork roast, boston butt or spare ribs
1 tsp granulated garlic with parsley
1/2 tsp freshly ground black pepper
2 lb kielbasa

Steps:

  • 1. Preheat oven to 350-degrees.
  • 2. Layer slightly drained sauerkraut, sliced onions and apples in a large roasting pan. Sprinkle with brown sugar.
  • 3. Sprinkle salt, pepper and garlic over pork. Lay on top of sauerkraut. Cover roaster. Bake for 1 3/4 hours.
  • 4. Add kielbasa, cut into 2-3 inch pieces to roaster and continue baking for another 30 minutes.
  • 5. I serve this dish just like my grandma did. Mashed potatoes, homemade applesauce and a good dark rye along with a good beer. Not the prettiest dish color wise with everything being the same color, but delicious never the less.

KNOEPHLA SOUP



Knoephla Soup image

This is not a soup for those watching calories! A German potato soup with small dough balls that I grew up with. It is rich, creamy, and will stick to your ribs. The women in the family have been making this soup for generations, and I've added my own twist to the base recipe.

Provided by Angi

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h10m

Yield 10

Number Of Ingredients 14

½ cup butter, cut into cubes
3 baking potatoes, peeled and cut into cubes
1 small onion, diced
1 ½ teaspoons ground black pepper
3 cups whole milk
6 cups water
2 tablespoons chicken bouillon
1 ½ cups all-purpose flour
7 tablespoons whole milk, or more as needed
1 egg, beaten
2 teaspoons dill weed
2 teaspoons parsley
1 teaspoon ground black pepper
½ teaspoon salt

Steps:

  • Melt butter in a large skillet over medium heat; saute potatoes, onion, and 1 1/2 teaspoons black pepper until just tender, about 20 minutes. Stir 3 cups milk into potato mixture and heat until almost boiling, about 5 minutes. Remove skillet from heat.
  • Bring water and chicken bouillon to a boil in a Dutch oven or heavy pot.
  • Combine flour, 7 tablespoons milk, egg, dill, parsley, 1 teaspoon pepper, and salt together in a bowl until dough is stiff. Add more milk, 1 tablespoon at a time, if needed. Roll dough into ropes about 1/2-inch thick on a work surface. Cut ropes into 1/4-inch pieces and drop into boiling broth. Reduce heat, cover Dutch oven with a lid, and simmer until knoephla begin to float, about 10 minutes.
  • Stir potato mixture into broth and knoephla; simmer until potatoes are tender, about 20 minutes.

Nutrition Facts : Calories 258 calories, Carbohydrate 30.2 g, Cholesterol 50.5 mg, Fat 12.5 g, Fiber 2.2 g, Protein 6.7 g, SaturatedFat 7.4 g, Sodium 452.7 mg, Sugar 4.4 g

NIFLA AKA GERMAN DUMPLINGS



Nifla AKA German Dumplings image

My Great Grandmother tought my Grandmother who tought my Mother who tought me how to make these! LOL

Provided by Brandy Bender

Categories     Other Main Dishes

Time 20m

Number Of Ingredients 4

6 medium potatoes, peeled, boiled, and cooled
1/2 c flour
1 1/2 tsp salt
2 eggs

Steps:

  • 1. Grate the potatoes fine, or put them through a ricer.
  • 2. Add the eggs, flour, and salt, and mix well together.
  • 3. Roll the dough into 1-inch balls, and drop them into boiling water.
  • 4. Gently boil them for 10 minutes.
  • 5. Lift them out with a slotted spoon and put them into a warmed serving bowl; keep them warm while making crumb topping or gravy.

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