Cook the sauerkraut with bay leaf and juniper berries until soft. Whisk water with egg and rub with flour to form a dumpling dough.
Form dough into small dumplings and boil in salted water. Strain the cooked cabbage and remove the bay leaves and juniper berries.
Strain the cooked dumplings and mix them with the sauerkraut. If necessary, season the dumplings with salt and pepper and the side dish for roasts of all kinds is ready.
Preparation Tip:
The Zweckerln also taste great as a main course.
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