Cabbage dumplings

Ingredients for 4 servings:

• 100 g bread(s), dark (possibly gluten-free)
• 25 g lard
• 250 g sauerkraut
• 50 g bacon, streaky
• 100 ml milk, lukewarm
• 2 eggs
• salt and pepper
• Caraway seeds
• 1 small jacket potato(s)
• Milk
• Breadcrumbs

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

or sauerkraut dumplings

Cut the bread into thin slices. If using gluten-free bread, the dumplings can be prepared gluten-free. Melt the lard. Fry the bread slices on both sides in the pan. Finely chop the sauerkraut. Dice the bacon, fry it, and fry the cabbage in it for about 10 minutes. Then let it cool. Do not use it hot. Pour the milk over the bread, add the cabbage, and let it simmer until all the liquid is absorbed. Knead with the eggs and seasonings. Peel the potatoes, mash them, and mix them in. Everything should be moist but firm. If necessary, level with milk or breadcrumbs – depending on the consistency. Form 6 small dumplings, carefully slide them into boiling salted water, bring to a boil, and let them simmer over low heat with the lid half-open for 10-15 minutes. Remove with a slotted spoon and drain. Serve hot. Szeged goulash goes well with this.