*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Hubby is from NorthDakota and he absolutely loved this! Great recipe and he said they were the best knefla I have ever made! Made the knelfla dough recipe again today and cut some iinto his Lipton's noodle soup for a quick lunch on a cold Sunday afternoon...I'll boil up the rest of the dough and keep for more fried knefla later this wek! I'm telling you...he loves this stuff!
I made this a while ago and was disappointed. The "kneophla" (the correct spelling is Knoepfle which means "little buttons") were very dense and chewy. If you want a really tasty German pasta try one of the Spaetzle recipes from this site. Knoepfle is actually another name for Spaetzle but this recipe doesn't bear much resemblance to Spaetzle.
Another version...boil knoephla till floars fry some bacon then some cabbage when half way cooked add your drained knoephla and pieces of buttered bread and add lots of pepper...we love it and have eaten it since the fifties.
I really like this recipe. It takes a bit of time to make but it is very tasty and has vary-ing textures.Also the recipe for 6 makes a LOT of food! My 6 year old daughter gobbles it down and I don't think she even likes saurkraut!This has become a family fave.
Me and bf really enjoyed this. It might be a tad bland but I sliced and fried some polish sausage and added that and it came out really wonderfully tasting with the sauerkraut and the kneoph- whatever were a really nice addition. Thanks!
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