Bacon Dumplings & Cabbage Salad (Tirol)

Ingredients

• 125 ml milk
• 3 eggs
• 200 g bacon
• 1 onion
• 1 Tbsp parsley
• 3 tbsp Flour
• salt water
• 1 tbsp chopped parsley (for garnish)
• 800 g white cabbage
• 0.5 tsp Salt
• Pepper
• 1 tsp cumin
• 150 g bacon
• 2 tbsp oil
• 4 tbsp wine vinegar

Instructions

1. 1.

   Cut the rolls into small cubes (~0.5 cm). Place the roll cubes in a bowl. Whisk the milk with the eggs and pour over, let sit. Dice the bacon finely and fry it in a pan. Peel and finely chop the onion. Add to the bacon and sauté, set aside to cool. Mix the bacon and onions with parsley into the soaked rolls, knead well. Let the dough rest 30 minutes, optionally add more flour, then shape into 8 equal dumplings. Boil in salted water, reduce heat, cook dumplings for about 15-20 minutes until done. Serve with cabbage salad.

2. 2.

   For the salad, remove outer leaves of the cabbage. Quarter the cabbage and cut out the core. Slice or shave quarters into fine strips. Sprinkle salt over the cabbage in a bowl and knead with clean hands until it becomes soft and juicy. Season with pepper and cumin. Dice bacon into small cubes. Heat oil in a pan and crisp the bacon. Remove from heat, pour vinegar over. Drizzle everything over the cabbage and mix well, taste and adjust seasoning.