Mix the ingredients for the marinade, put in the beef cheeks and marinate in the refrigerator for at least 24 hours. If not completely covered, turn them every now and then.
Then remove the beef cheeks from the marinade and pat dry. Season with salt and pepper.
Heat the oil in a large casserole and fry the meat all over. Remove. Sweat the diced vegetables in the remaining frying fat. Add the beef cheeks and thyme and deglaze in the marinade. Cook in the oven at 180 degrees Celsius (top / bottom heat) with the pot closed for about 2.5 hours. Then remove the meat and keep it warm.
Pass the sauce through a sieve and let it boil down a little. Possibly thicken the sauce with cornstarch or flour butter. Season to taste with salt, pepper and a pinch of sugar. Put the meat back in the sauce.
Dice the rolls and put them in a bowl. Peel the onion and garlic, dice finely, sauté in butter in a saucepan. Deglaze with milk, simmer for 2 minutes. Pour the milk mixture over the rolls. Add the eggs and ham, season with salt, pepper and nutmeg. Mix everything well and let it steep for 10 minutes.
Place the bread roll lengthwise as a strand on a damp kitchen towel. Wrap the mass loosely in the cloth and tie the ends with kitchen twine like candy.
Bring water to a boil in a long saucepan or roasting pan. Let the napkin dumplings simmer gently in a closed pot for 30 minutes over low heat. Then unwrap, let cool for 10 minutes and cut into slices, then fry in a pan.
Peel the potatoes, cook them in salted water, drain and press through with a potato press.
Warm the milk slightly, pour over the squeezed potatoes and mix in the potato flour and knead the dough until it loosens from the edge of the bowl. Measure 1/10 of the dumpling dough and place a piece of bread cubes in the middle of the dough and shape into dumplings.
Warm 5 l of water with 1 tbsp of stock powder and let the dumplings steep for 20 minutes, then take them out, allow to cool, cut into slices and sauté with butter in a pan.
Cut the cabbage head into 4 parts and slice finely. In a coated saucepan, sauté the diced onions and the jerky meat in clarified butter, then add the white cabbage and sauté over a gentle heat. Add balsamic vinegar and sugar. Simmer for about half an hour, then deglaze with white wine and then serve.
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