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
Salzburg Cabbage Sparrows
Salzburg Cabbage Sparrows

Instructions

  1. 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.
  2. 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.
  3. Before serving, season with salt and pepper and serve sprinkled with plenty of chives.

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