Sauté the diced bacon and finely chopped onion in oil. Add the sauerkraut, continue to sauté for 5 minutes, season and cool.
In the meantime, cook the pasta dough and roll it out thinly.
Form the cabbage mixture on the pasta dough and make a roulade out of it. Then cut 5 cm wide pieces into small pieces.
Heat oil in a large saucepan and place the cabbage fritters cut side down and fry.
Add beef broth and cook until tender in 25 minutes.
Our tip: Use bacon with a fine, smoky note!
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