John Myers
Ingredients for 4 servings:
- 3 pretzels (lye pretzels) from the previous day
- 200 ml milk
- 1 egg(s)
- salt and pepper
- Nutmeg, freshly grated
- ½ small onion(s), diced
- 1 tbsp clarified butter
- 1 tbsp parsley, flat, chopped
- 4 leaves of savoy cabbage
- Salt
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
powered by Heinz, a very popular side dish for holiday roasts
Remove the salt from the pretzels and cut them into 1-2 cm cubes. Whisk the egg and gradually stir in the milk. Season the egg wash with salt, pepper, and a pinch of nutmeg. Carefully mix in the pretzel cubes, taking care not to crush them. Heat the clarified butter or oil in a pan and sauté the diced onion over low heat until translucent. Mix the onion and parsley into the dumpling mixture. Let the mixture sit for at least an hour. Several hours won’t hurt either. Remove the stems from the savoy cabbage leaves and blanch them in salted water for about 2 minutes. Cool in ice water and dry between two kitchen towels. Spread four sheets of aluminum foil side by side on the work surface and cover each with plastic wrap. Place one savoy cabbage leaf on each. With moistened hands, place a quarter of the dumpling mixture onto the savoy cabbage leaves and wrap. Then wrap in plastic wrap, then in aluminum foil. Press the ends of the aluminum foil together slightly, then twist them like candy to form tight, even rolls. Cook the dumpling rolls in a large pot of gently simmering water for about 12 to 15 minutes. Remove the rolls with a slotted spoon, remove them from the foil, and slice them while still hot.
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