Franconian Maultaschen

Ingredients for 4 servings:

• 1,000 g sausage meat, coarse, Franconian
• 3 eggs
• 2 onions, red
• 4 rolls, stale
• 250 g savoy cabbage leaves
• 3 tbsp parsley, chopped
• 2 tbsp mustard, medium hot
• some cream
• salt and pepper
• Nutmeg, freshly grated
• some clarified butter for frying
• 1 roll(s) of pasta dough, or homemade pasta dough

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Separate the leaves from the savoy cabbage and remove the stalk. Put a large pot on the stovetop and cook the leaves, well covered, in salted water. Strain and set the cooking water aside. Drain the leaves and chop them finely. Dice the bread rolls, soak them in lukewarm water, and squeeze them dry. Dice the onions, fry them in clarified butter, and let them cool. Mix the sausage meat, eggs, bread rolls, savoy cabbage, parsley, and mustard together and season with salt, pepper, and nutmeg. The mixture should still be spreadable; if necessary, loosen it with a little cream. Roll out the pasta dough and spread the filling evenly over it. Leave about 2 cm free around the edges and moisten this with water. Then fold the dough in half lengthwise and cut into strips about 4 cm wide. Put the savoy cabbage cooking water back on the stovetop and cook the Maultaschen in it for 7 minutes. Don’t add too many at once, or the pasta dough will stick to the bottom of the pot. Keep the finished Maultaschen warm in a pot of hot broth until ready to serve.