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"One of the things they do at the restaurant to keep the filling in is to use a rolling pin after they sprinkle the cinnamon mixture on the dough."
Feb 12, 2011 on Food.com
"This was a very simple recipe and, for someone who doesn't have a history of eating sauerkraut, the flavor was made very mild by the apples and potatoes. My sister who is from the Amish country near Sugarcreek, Ohio said this is the best sauerkraut dish she has ever had."
Sep 8, 2006 on FoodNetwork.com