John Myers
Contents
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Ingredients
For sauce
- Potato skin flour 1/4 volume of the boiled potatoes amount
- 1 Egg
- Salt, pepper, chives - fresh
- 150 ml Vegetable broth
- 200 ml Cream
- 2 tsp Creme fraiche Cheese
- Nutmeg, salt, pepper
For savoy cabbage
- 2 sheet Savoy cabbage leaves
- 150 g Smoked belly
- Oil to fry
Instructions
- Peel the potatoes, cut into small pieces and bring to the boil in salted water, pound and let cool. Then add egg, salt, pepper, chopped chives and mix into a mixture. Shape the mixture into small rolls. Bring the water to the boil in a saucepan and bring the dumplings to the boil (until the surface of the water is ready). Take out and drain. Heat the pan, pour in the oil and fry the dumplings until crispy.
- In the meantime, cut the savoy cabbage into small pieces, bring to the boil in salted water and take it out. (10 min.) Then dice in the frying fat of pork belly.
- Dice the pork belly and fry in the pan (add a little fat).
- Bring the cream and vegetable stock to the boil. Grate the nutmeg and bring it to the boil with the cheeky thick cream. Season with salt and pepper.
- Spread the sausage on the plate - then the fried dumplings and sauce. Sprinkle with fried belly cubes on top. Everything takes a little time.
Nutrition
Serving: 100gCalories: 76kcalCarbohydrates: 14.1gProtein: 2gFat: 1.1g
