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Cabbage and potato dumplings pan

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Ingredients for 4 servings:

  • 750 g white cabbage, approx. 1/2 head
  • 800 g potato noodles
  • 1 onion(s)
  • 50 g bacon cubes
  • 2 tbsp clarified butter
  • 250 ml beef broth
  • ½ tsp caraway powder
  • 3 sprigs of leaf parsley
  • salt and pepper
  • Sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

hearty dish for the cold season

Quarter the cabbage and remove the core. Finely grate it. Peel the onion, slice it into thin strips, and sauté it with the bacon in 1 tablespoon of clarified butter. Add the cabbage and fry. Deglaze with the broth. Season with salt, pepper, sugar, and caraway seeds and simmer for about 20 minutes. Fry the potato dumplings in the remaining clarified butter, stir in the cabbage, and toss to coat. Wash the parsley, shake it dry, remove the stems, chop, and sprinkle over the dish. Tastes great as a side dish with bratwurst, Nuremberg sausages, or smoked pork.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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