NeriZ.s Pretzel Dumplings Wrapped in Savoy Cabbage
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 pretzels, (pretzels), from the day before
- 200 ml milk
- 1 egg (s)
- salt and pepper
- Nutmeg, freshly grated
- 0.5 ½ small onion (s), diced
- 1 tablespoon clarified butter
- 1 tablespoon parsley, smooth, chopped
- 4 leaves savoy cabbage
- salt
Print Recipe
Pin Recipe Instructions
- Remove the salt from the pretzels and cut them into approx. 1-2 cm cubes. Whisk the egg and gradually mix it with the milk. Season the egg milk with salt, pepper and a pinch of nutmeg. Carefully mix in the lye cubes, taking care not to crush them.
- Heat the clarified butter or oil in a pan and steam the onion cubes in it over a mild heat until translucent. Mix the onion with the parsley into the dumpling mixture.
- Let the mixture soak for at least an hour. Several hours won`t hurt either.
- Remove the cabbage leaves from the stalk and blanch in salted water for about 2 minutes, cool in ice water and dry between two kitchen towels.
- Spread out four sheets of aluminum foil side by side on the work surface and cover each with cling film.
- Place 1 savoy cabbage leaf on each. With moistened hands, put a quarter of the dumpling mixture on each of the savoy cabbage leaves and wrap. Then wrap in cling film, then in aluminum foil. Press the ends of the aluminum foil a little, then twist it in like a piece of candy, so that solid, even rolls are created. Cook the dumpling rolls in a large saucepan in gently simmering water for about 12 to 15 minutes.
- Lift out the rolls with the slotted spoon, wrap them out of the foil and cut them into slices while still hot.
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