🍽️ Tyrolean Speckknödel with Sauerkraut Salad

Name: Tyrolean Speckknödel with Sauerkraut Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 125 ml Milk; 3 Eggs; 200 g Bacon; 1 Onion; 1 tbsp Parsley; 3 tbsp Flour; Salty water; 1 tbsp chopped Parsley (for garnishing); 800 g White cabbage; 0.5 tsp Salt; Pepper; 1 tsp Caraway seeds; 150 g Bacon; 2 tbsp Oil; 4 tbsp Wine vinegar

913 kcal · 30 min · 4 servings

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Ingredients

125 ml Milk
3 Eggs
200 g Bacon
1 Onion
1 tbsp Parsley
3 tbsp Flour
Salty water
1 tbsp chopped Parsley (for garnishing)
800 g White cabbage
0.5 tsp Salt
Pepper
1 tsp Caraway seeds
150 g Bacon
2 tbsp Oil
4 tbsp Wine vinegar

Instructions

1. Cut the bread rolls into small cubes of about 0.5 centimeters.
2. Place the bread cubes into a bowl.
3. Whisk the milk with the eggs and pour the mixture over the bread cubes.
4. Let the bread cubes soak up the milk for a few minutes.
5. Cut the bacon into fine cubes.
6. Peel the onions and chop them finely.
7. Melt the bacon in a pan until the fat renders.
8. Add the chopped onions to the bacon and sauté them briefly.
9. Remove the pan from the heat and let the bacon-onion mixture cool down.
10. Finely chop the parsley.
11. Add the cooled bacon-onion mixture and the parsley to the soaked bread cubes.
12. Knead all ingredients well together until a homogeneous dough forms.
13. Let the dough rest for 30 minutes.
14. If necessary, add a little flour so the dough is not too sticky.
15. Shape the dough into 8 equal-sized dumplings.
16. Bring a pot of salted water to a boil.
17. Place the dumplings into the boiling water.
18. Reduce the heat so the water simmers gently.
19. Cook the dumplings for about 15 to 20 minutes.
20. Remove the outer leaves from the white cabbage.
21. Quarter the cabbage and cut out the hard cores.
22. Cut the cabbage quarters into fine strips or shred them.
23. Place the cut cabbage in a bowl and sprinkle it with salt.
24. Knead the cabbage with well-washed hands until it becomes soft and juicy.
25. Season the cabbage with pepper and cumin.
26. Cut the bacon for the salad into small cubes.
27. Heat oil in a pan and fry the bacon until crispy.
28. Remove the pan from the heat.
29. Pour the vinegar into the hot pan with the bacon.
30. Pour the bacon-vinegar mixture over the cabbage.
31. Mix the salad well and taste it to adjust the seasoning.

Nutrition per serving

kcal: 913
Protein: 13 g · Fett/Fat: 88 g · Carbs: 19 g