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🥗 Crispy Maultaschen with Pear-Bacon and Crunchy Cabbage Salad

550 kcal · 30 min · 4 servings

Crispy Maultaschen with Pear-Bacon and Crunchy Cabbage Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the white cabbage and cut out the hard core in a wedge shape.
  2. 2. Cut the cabbage into very fine strips.
  3. 3. Wash the cabbage thoroughly and let it drain in a sieve.
  4. 4. Wash the carrots, peel them, and grate them coarsely.
  5. 5. Wash the parsley, dry it, and pick the leaves off the stems.
  6. 6. Finely chop the parsley leaves.
  7. 7. Put the cabbage, carrots, and parsley into a bowl.
  8. 8. Add one tablespoon of salt.
  9. 9. Knead the mixture vigorously by hand for about one minute.
  10. 10. Bring about four liters of salted water to a boil in a pot with a lid.
  11. 11. Wash the lemon and halve it.
  12. 12. Squeeze the lemon.
  13. 13. Put one tablespoon of lemon juice into a separate bowl.
  14. 14. Mix the lemon juice with sour cream.
  15. 15. Add two tablespoons of oil.
  16. 16. Add a little sugar.
  17. 17. Mix the dressing ingredients well.
  18. 18. Add the dressing to the prepared cabbage.
  19. 19. Mix everything well.
  20. 20. Let the coleslaw stand for about 20 minutes to let the flavors develop.
  21. 21. Heat a pan over medium heat.
  22. 22. Fry the bacon until crispy for about two to three minutes.
  23. 23. Fry the bacon on both sides.
  24. 24. Remove the bacon from the pan and let it drain on kitchen paper.
  25. 25. Do not clean the pan.
  26. 26. Put the maultaschen into the simmering salted water.
  27. 27. Heat the maultaschen for about six minutes.
  28. 28. Make sure the water is not boiling vigorously.
  29. 29. Halve the onion and peel it.
  30. 30. Cut the onion into fine cubes.
  31. 31. Wash the pears.
  32. 32. Halve the pears.
  33. 33. Remove the core and seeds.
  34. 34. Cut the pears into slices about one centimeter thick.
  35. 35. Drain the maultaschen in a sieve.
  36. 36. Let the maultaschen drain briefly.
  37. 37. Put two tablespoons of oil into the pan with the bacon residue.
  38. 38. Heat the oil over medium to high heat.
  39. 39. Fry the maultaschen in it until golden brown for about three minutes.
  40. 40. Add the pears and onion cubes.
  41. 41. Fry everything for another two to three minutes.
  42. 42. Shake the pan occasionally.
  43. 43. Season the mixture with salt and pepper.
  44. 44. Stir the coleslaw well.
  45. 45. Taste the coleslaw and adjust with salt, pepper, and sugar if necessary.
  46. 46. Plate the coleslaw.
  47. 47. Place the maultaschen-pear mixture on top.
  48. 48. Serve the dish with the crispy bacon.

Nutrition per serving