Riebel (stuffing) with apple sauce

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
5 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 l Milk
  • 2 TEASPOONS Salt
  • 300 g Durum wheat semolina
  • 1 kg Apples (e.g. Boskop)
  • 125 ml apple juice
  • 2 TABLESPOONS Sugar
  • 2 Cinnamon sticks
  • 125 g Butter or margarine
  • 2 TABLESPOONS Icing sugar

Directions

  1. 1

    Bring milk and salt to the boil in a pot. Add semolina while stirring. Bring to the boil briefly and remove from the stove. Cover and let it swell for about 1 hour. Peel, quarter, core and cut apples into pieces. Put them into a pot with apple juice, sugar and cinnamon sticks. Cover and bring to the boil. Let simmer at mild heat for about 10 minutes until the apples are crushed. Stir, remove from heat and let cool down

  2. 2

    Heat the fat in a large iron or cast iron pan. Add semolina in large pieces. Mince the semolina in the pan with a spatula and fry it over medium heat until golden brown, turning it several times. Dust the reed with icing sugar and serve with apple sauce

  3. 3

    Waiting time approx. 40 minutes

Nutrition Facts

KCAL
820 kcal
CARBS
105 g
FATS
37 g
PROTEINS
17 g

Categories & Tags

Dessertvery easy