Bacon and cheese dumplings à la Fletcher on cabbage noodles

Ingredients for 4 servings:

• 200 g cheese, Gruyère (Swiss hard cheese)
• 250 g rolls (pretzel rolls)
• 70 g semolina, soft wheat (see notes)
• 150 ml milk
• 150 g diced ham
• 300 g cooked ham
• 1 tbsp butter
• 2 onions
• ¾ bunch parsley, flat
• 3 eggs
• 2 liters of beef broth
• 1 bottle of dry white wine
• 3 bay leaves
• 2 heads of pointed cabbage (at least 700g)
• 1 cup crème fraîche
• 1 lemon(s), untreated
• 2 tbsp butter (for sautéing)
• 1 stalk(s) horseradish, fresh
• ½ bunch marjoram, fresh
• 1 tsp caraway seeds, ground
• ½ tsp ground nutmeg
• Salt
• Pepper, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

My mother’s recipe, simply great, just a little “spiced up”

Cut the pretzel rolls into small cubes. Peel and finely dice the onion. Dice the Gruyère very finely. Bring the milk and nutmeg to a boil in a sufficiently large saucepan, remove from the heat, and immediately pour over the diced pretzel rolls and semolina. Chop the parsley. Then sauté the diced onion and ham in butter. Add the flat-leaf parsley, diced Gruyère, and the eggs (not separated), and mix thoroughly. Season with salt and pepper. Shape into ping-pong-sized dumplings and simmer in the beef broth, white wine, and bay leaves with the lid on. Grate the lemon zest. Cut the cooked ham into thin slices. Tear the pointed cabbage into even “patches” and sauté in butter until lightly browned. Cover and simmer for about 20 minutes, adding caraway seeds. Just before serving, season with crème fraîche, chopped marjoram (without stems), lemon zest, and a little fresh, grated horseradish. Serve the dumplings on top. Note: Very fine semolina is used for baby food and infant cereal, semolina porridge and other desserts and sweet dishes, as well as for semolina pancakes or semolina dumplings. In some regions of Germany, it is also called “dumpling flour.”