Summary

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

1. 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.
2. 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.
3. Let the mixture soak for at least an hour. Several hours won`t hurt either.
4. 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.
5. Spread out four sheets of aluminum foil side by side on the work surface and cover each with cling film.
6. 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.
7. Lift out the rolls with the slotted spoon, wrap them out of the foil and cut them into slices while still hot.