Hearty oven dumplings

Ingredients for 2 servings:

• 4 rolls (from the previous day)
• 100 ml milk
• ½ bunch parsley
• 2 eggs, size M
• 150 g bacon, cut into strips
• ¼ white cabbage (approx. 350 g)
• ½ onion(s)
• ½ tsp caraway seeds
• 1 tbsp sugar
• 2 tbsp olive oil
• salt and pepper

Instructions

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

With parsley

1. Cut or break the rolls into large pieces and pour milk into a large bowl so the bread can absorb all the milk. 2. Halve the white cabbage lengthwise, remove the stalk, and slice or grate it crosswise into fine strips. Finely slice the onion. Vigorously knead the cabbage and onions together with the caraway seeds, sugar, and salt and let stand for 20 minutes. 3. Roughly chop the parsley. Add to the rolls along with the eggs, bacon, and prepared coleslaw. Mix everything well, season with salt (about a pinch) and pepper, and place in a 20 x 15 cm baking dish greased with olive oil. Bake in a preheated oven at 200°C (180°C fan-assisted oven) on the middle rack for about 30 minutes until golden brown. Per serving: 32 g protein, 40 g fat, 70 g carbohydrates = 795 kcal (3325 kJ).