Cabbage dumplings with bacon

Ingredients for 4 servings:

• 600 g white cabbage
• 800 g Schupfnudeln from the refrigerated section
• 1 onion(s)
• 50 g bacon cubes (South Tyrolean speck)
• 250 ml meat broth
• ½ tsp caraway powder
• 3 tbsp clarified butter
• Salt and pepper, colorful from the mill
• Sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

as a main course or as a side dish to bratwurst, smoked pork or rolled roast

Remove the outer leaves from the white cabbage, quarter the cabbage, remove the stalk, and finely shred the cabbage quarters. Peel the onion and slice it into thin strips. Heat 1-1 1/2 tablespoons of clarified butter in a large pan and sauté the onion strips with the bacon cubes over medium heat. Then add the shredded cabbage and fry briefly, stirring frequently. Then pour in the meat broth and season with a little salt (be careful, the bacon is already salty, so be careful and taste!), caraway seeds, a few turns of freshly ground pepper, and sugar. Cover and simmer over low heat for about 20 minutes. In a second large pan, heat 1-1 1/2 tablespoons of clarified butter and fry the dumplings over low to medium heat for about 5 minutes until golden brown, stirring occasionally. Once the cabbage is finished cooking, carefully fold in the dumplings.