© Isabell Triemer
In advance in the video: recipe for spinach dumplings with cheese food
Do you feel like really rustic cuisine? Then you don't have to go to the tavern, here you will find the recipe for hearty bacon dumplings.
Do you know that? It is cold outside, the stomach growls, and you just need something hearty that really makes you full and happy? This is exactly what these bacon dumplings are made on braised white cabbage!
The dumplings are nice and relaxed, the cabbage is slowly braised until it unfolds its full aroma, and with the spicy rust sausages it tastes a bit like an evening in a rustic mountain hut. Perfect for cold days when the hunger is big and it should just be something really good.
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Recipe for bacon dumplings on white cabbage
Ingredients for 4 people:
- 6 rolls from the previous day
- 1 BUND PEATERILIE
- 3 onions
- 250 g of smoked and growing bacon
- 250 ml milk
- 800 g white cabbage
- 200 g carrots
- 5 stems thyme
- 3 kills
- 1 TL caraway
- 0.5 TL Turk
- Salt, pepper
- Zucker
- 250 ml meat broth
- 3 owner
- 12 Nuremberg rust sausages
Preparation:
1. Cut the rolls into small cubes. Wash the parsley, shake dry and chop finely. Set aside for garnish, add the rest to the rolls. Peel 1 onion and dice finely. Dice bacon and fry half crispy. Fry the onion briefly. Pour in the milk and heat. Pour over the rolls and let it swell for about 10 minutes.
2. Clean, quarter and cut into strips. Peel the carrots, halve lengthways and cut into slices at an angle. Peel 2 onions, halve and cut them into strips. Wash the thyme, shake dry. Possibly set up something to garnish, pluck remaining leaves.
3. Fry the rest of the bacon in 1 tablespoon of hot oil. Fry the cabbage, carrots and onions for 4–5 minutes. Season with thyme, caraway, turmeric, salt, pepper and sugar. Pour in the broth and cover everything for about 30 minutes.
4. Whisk eggs, add to the bun mass and season with salt and pepper. Knead everything into a solid dough. Form dumplings from the mass. Let it cook in a boiling salted water for about 20 minutes until you climb up.
5. Fry the sausages in 2 tablespoons of hot oil all around brown. Season the cork again. Lift the dumplings out of the water, drain. Arrange everything and garnish with the rest.
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