John Myers
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South Tyrolean Cheese Dumplings with Bacon and Cabbage with Ribs
The perfect south tyrolean cheese dumplings with bacon and cabbage with ribs recipe with a picture and simple step-by-step instructions.
Ingredients cheese dumplings with bacon
- 250 g Stale white bread or dumpling bread
- 4 Eggs
- 150 ml Milk
- 1 Large onion
- 100 g Mountain cheese, I like to take Appenzeller
- 50 g Butter
- 75 g Juniper belly, but other smoked bacon can also be diced
- 60 g Flour
- 0,5 tsp Nutmeg powder
- Salt and pepper
Ingredients Sauerkraut with ripple, possibly pork knuckle which was grilled.
- 1 Can Mild wine sauerkraut
- 700 g Ribs
- 1 tbsp Caraway seeds
- 1 Large onion
- 0,5 tbsp Juniper berries
- 350 ml Broth
- Oil
Preparation herb
- Finely chop the onion and stew in a little oil until translucent. Then deglaze with the broth and let the ripple simmer in it. Then the cabbage and the juniper berries as well as the caraway come in. Depending on the acidity of the cabbage, I add a few teaspoons of sugar. Let cook for about 15 minutes.
cheese dumplings
- Cut the bread into fine cubes. Whisk the eggs with the milk, then pour over the bread and leave to swell. Finely chop the onion and translate with a little butter. Also finely dice the cheese, then mix the onion with the cheese into the bread, season with nutmeg, salt and pepper, then fry the diced bacon and add to the mixture, mixing in the flour as well. Bring the water to the boil at the same time, shape the dumplings with your hand and a tablespoon, then if possible add all of them one after the other to the boiling water, simmer for about 12-15 minutes, do not boil !! A cold beer is ideal for this.
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