Bacon Dumplings on Steamed Pointed Cabbage

For the cabbage, remove the thick stalks from the cabbage leaves, then cut the cabbage into coarse strips. Caramelize a little sugar in a saucepan, add lard and fry half of the onion and 20 g of bacon cubes. Add the chopped cabbage and pour in the clear soup and stock. Steam in a closed saucepan at low temperature for about 20 minutes until tender. Finally, season strongly with nutmeg, caraway, vinegar, salt and freshly ground pepper.

For the dumplings, cut the dried bread into cubes. Bring the milk to a boil and pour over the bread cubes. In a frying pan with a little butter, sauté the remaining onion and bacon cubes and stir in the parsley. Then remove from the frying pan and add to the bread mixture form. Also add flour and egg to the bread form and mix well. Season with salt and pepper and form dumplings with wet hands. Cook the dumplings in boiling salted water for 10 minutes.

Arrange the cabbage on plates and place the dumplings on top.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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