John Myers
Swabian Maultaschen with Kale
The perfect swabian maultaschen with kale recipe with a picture and simple step-by-step instructions.
- 300 g Mixed minced meat
- 300 g Roast veal
- 1 Pc. Onion small
- 1 Pc. Garlic clove
- 0,5 tsp Salt
- 2 Pc. Eggs
- 300 g Kale from the jar
- Pepper
- Finely chopped parsley
- Fat for frying
- If necessary breadcrumbs
- Chop the onion and fry it. Finely chop the garlic and add to the onions a little later. Finally, cut a few stalks of parsley into small pieces and fry them briefly. Let the mixture cool down.
- Roughly chop the kale from the jar with a knife if necessary. Add the minced meat and the sausage meat and mix everything together, add the eggs and finally the cooled onion mixture. The later cooking of the Maultaschen results in a loss of taste, so season well with salt and pepper. The mass should be malleable. If it still seems too runny, mix in 1 or 2 tablespoons of breadcrumbs. This can be necessary due to the kale from the jar.
- In some places you can buy pasta dough ready-made in platters. If this is not the case, you do it yourself. The cook bar has some nice recipes for it, so I save this one. You take a sheet of dough and use a tablespoon to portion small heaps onto it. Please leave enough margin and only use half of the sheet of dough. Brush the edges around the piles with water and fold the other half of the pastry sheet on top. Use a wooden stick or a mixing spoon to press the dough into the gaps and then separate the individual dumplings with a knife or the pastry wheel.
- Boil salted water in a saucepan and let 5 – 6 dumplings steep in boiling water for 15 minutes. Then take them out and, if not used immediately, let them cool on a wire rack. Maultaschen can be served in meat or vegetable broth or eaten without broth with potato salad. They can also be eaten with cheese or egg gratin. I’ve also baked them in the oven with sauerkraut and cheese.
- The origin of the Maultasche is a great argument. Often the origin of the Maulbronn Monastery is attributed. Monks are said to have packed meat in batter to avoid the fasting laws – hence the name Herrgottsbscheisserle. Maulbronn is now a UNESCO World Heritage Site, but the first written evidence of the Maultasche was only found when the Cistercians had stopped working in Maulbronn for a long time, because the monastery was used by the Protestant church to prepare students for theology studies. She knows one of the written testimonies from a cookbook for the “manorial kitchen” from Rottweil under the name “Ravioln”. That said a lot and if you still know that the area around Rottweil was then called Vorderösterreich and the Habsburgs also ruled northern Italy at that time …… On the other hand, some say, a tribe whose representatives invented the car, the spark plug and the dowel (etc.), but should also be able to invent an independent dish. Whatever, it’s a wonderful dish, not just to fool the Lord (shitty).
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