Lumpen un Lüse with Eichsfeld potato pancakes "Poor Knights"

Ingredients for 4 servings:

• 600 g white cabbage
• 1 m.-sized onion(s)
• 200 g potatoes
• 40 g lard
• 400 g minced lamb, seasoned, or pork mince
• 2 tbsp dill seeds
• e.g. salt and pepper
• 400 ml meat broth
• n. B. Chives for decoration
• 6 medium-sized potatoes, floury
• 2 eggs
• 2 tbsp flour
• 2 tbsp parsley, chopped
• n. B. Salt
• e.g. nutmeg
• e.g. lard

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours 15 minutes

Eichsfeld white cabbage pan with traditional Eichsfeld cookies

For the “Lumpen un Lüse,” halve the white cabbage, remove the stalk, and cut the cabbage into coarse strips. Peel and roughly dice the onion. Peel the potatoes and cut them into thin sticks. Form the seasoned ground meat into small dumplings. Heat the lard in a large, deep pan, stir-fry the white cabbage strips and diced onion, and add the broth. Add the potato sticks and season with salt, pepper, and dill seeds. Add the meatballs to the vegetables and simmer for about 30 minutes. They taste best cooked the day before and reheated. For the potato pancakes, peel the potatoes and boil them in salted water until soft. Then drain, mash, and let cool. Mix the mashed potatoes with the eggs, add the flour and chopped parsley, season with salt and nutmeg, and knead into a firm dough. But don’t overknead, so they don’t become too hard. Form the dough into finger-thick, approximately 10 cm round cookies and fry them in a pan with hot lard until golden brown on both sides. Sprinkle with chives when serving.