Dumplings on sour cabbage with bacon and sausages

Name: Dumplings on sour cabbage with bacon and sausages - Nidia B.
Ingredients: 500 g of white flour; a cube of fresh yeast; a teaspoon of salt; warm milk (enough to cover); sauerkraut from a barrel; approximately 1 kg of cabbage; 2 bay leaves; some peppercorns and juniper; various sausages; smoked bacon; etc.

Diverse - Dumplings on sour cabbage with bacon and sausages by Nidia B. - Recipia

Delicious Knödel recipe on sour cabbage with bacon and sausages Preparation time: 30 minutes Baking time: 20 minutes Total time: 50 minutes Number of servings: 4 Discover a traditional recipe that combines the flavor of meat with the fluffy texture of dumplings, all on a bed of delicious sour cabbage. Knödel, also known as dumplings, are an authentic dish that will remind you of hearty meals from childhood. With a perfect combination of ingredients, this dish is sure to become a family favorite. Ingredients: For the dumplings (Knödel): - 500 g flour - 1 teaspoon salt - 20 g fresh yeast - 250 ml warm milk - 2 eggs - 50 g melted butter For the filling: - 200 g smoked bacon, diced - 200 g sausages, sliced - 1 onion, finely chopped - 2 tablespoons sunflower oil For the sour cabbage: - 500 g sour cabbage - 2 bay leaves - 5 peppercorns - 1 tablespoon sugar - 1 tablespoon oil Preparation method: 1. Start by preparing the dough for the dumplings. In a large bowl, sift the flour and add the salt. Make a small well in the center of the flour and pour in the yeast dissolved in warm milk. Let it sit for 10 minutes until the yeast forms a foam. 2. Once the yeast is activated, add the eggs and melted butter. Mix well until you get a smooth dough. Cover the bowl with a clean towel and let the dough rise in a warm place for 30-40 minutes until it doubles in size. 3. Meanwhile, prepare the filling. In a large skillet, heat the oil and add the chopped onion. Sauté until golden, then add the bacon and sausages. Cook for 5-7 minutes until the meat is crispy. Allow the mixture to cool slightly. 4. After the dough has risen, divide it into equal portions. Flatten each portion with your palm and place a spoonful of the meat filling in the center. Roll the dough to seal the filling and form a ball. Repeat the process for the remaining dough. 5. Prepare the sour cabbage. In a large pot, add the sour cabbage, bay leaves, peppercorns, and sugar. Cover with water and add a tablespoon of oil. Let it simmer on low heat for 20 minutes. 6. In a separate pot, bring water to a boil. Add the dumplings, 3-4 at a time, and let them boil for 10-12 minutes until they float to the surface. Remove them with a spatula and let them drain. 7. Serve the dumplings on a bed of sour cabbage, drizzled with oil or melted butter if desired. A personal suggestion is to add a bit of sour cream on top for extra creaminess. Useful tips: - Make sure the milk is warm, not hot, to avoid killing the yeast. - The sour cabbage can be adjusted to your preferences – if you want a sweeter taste, add more sugar. - Experiment with different types of sausages or even mushrooms for a vegetarian version. This Knödel recipe on sour cabbage with bacon and sausages is not just a comforting dish, but also an opportunity to bring family and friends together at the table. Enjoy your meal!

Category: Diverse Author: Nidia B. Views: 1 Date: 03.10.2024

Facebook Pinterest

Diverse - Dumplings on sour cabbage with bacon and sausages by Nidia B. - Recipia 1

Diverse - Dumplings on sour cabbage with bacon and sausages by Nidia B. - Recipia 2

Categories