Salzburg Cabbage Sparrows
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 ml milk
- 5 egg (s)
- 500g flour
- 1 onion (s)
- 2 cloves garlic
- 250 g breakfast bacon
- 2 tablespoon clarified butter
- 350 g sauerkraut
- 1 bunch chives
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the dumplings, beat together the milk and eggs, season with salt and nutmeg. Add the flour and quickly make a dripping batter with a wooden spoon. Spread the dough through a dumpling sieve in plenty of boiling salted water. Bring the dumplings to the boil briefly and then rinse with cold water and let them drain off.
- For the cabbage sparrows, finely dice the onion, garlic and bacon. Heat some lard in a pan, sauté onion cubes, add garlic and bacon and roast. Add the sauerkraut with plenty of juice and let it boil down a little. Add the drained dumplings and roast for a few minutes.
- Before serving, season with salt and pepper and serve sprinkled with plenty of chives.
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