Cabbage dumplings

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel and chop the onions. Knead 1/3 onion cubes with mustard, breadcrumbs, milk and minced meat, season with salt and pepper and form into small balls. Heat the oil in a large pot. Fry the meatballs for 6-7 minutes, turning them over and taking them out

2. 2

   In the meantime, dice the bacon. Fry the remaining onion cubes and bacon in hot frying fat, remove from the heat. Add the sauerkraut and meatballs, mix everything

3. 3

   Knead flour, baking powder, 1 teaspoon salt and 150-175 ml water to a smooth dough that does not stick. Form the dough into a roll (approx. 3 cm Ø) on a lightly floured work surface and cut into slices of approx. 1 1/2 cm thickness

4. 4

   Place the dumplings on the sauerkraut and press them flat if necessary. Pour 200 ml water over it and cook covered for about 30 minutes at medium heat

5. 5

   With 6 people:

Nutrition Facts

KCAL
740 kcal

CARBS
56 g

FATS
41 g

PROTEINS
33 g