Goulash cream cabbage

Name: Goulash cream cabbage
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 5 Bread rolls, from the previous day (50 g each); 150 ml Milk; 750 g Pork goulash; 1 (approx. 350 g) Vegetable Onion; 2 TABLESPOONS Oil; 2 TABLESPOONS Flour; 200 ml apple juice; 2 TEASPOONS Instant clear broth; 1-2 TEASPOONS mild curry powder; 2 Bay leaves; 4 Juniper leaves; 1 jar(s) (580 ml/ separation weight: 520 g) Sauerkraut; 1 TABLESPOON Butter or margarine; 1 collar Parsley; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 200 g sour apples; 125 g double cream

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

5 Bread rolls, from the previous day (50 g each)
150 ml Milk
750 g Pork goulash
1 (approx. 350 g) Vegetable Onion
2 TABLESPOONS Oil
2 TABLESPOONS Flour
200 ml apple juice
2 TEASPOONS Instant clear broth
1-2 TEASPOONS mild curry powder
2 Bay leaves
4 Juniper leaves
1 jar(s) (580 ml/ separation weight: 520 g) Sauerkraut
1 TABLESPOON Butter or margarine
1 collar Parsley
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
200 g sour apples
125 g double cream

Directions

1
For the dumplings cut the rolls into small cubes. Heat the milk, pour it over the rolls and let it steep for about 30 minutes. Wash the meat and dab dry. Peel vegetable onion and dice 3/4 of the onion roughly. Heat the oil in a casserole, fry the goulash in 2 portions. Add onion and fry briefly. Dust with flour and sauté briefly while turning.
2
Add apple juice and 400 ml water while stirring. Add broth, curry, bay leaf and juniper, bring to the boil. Stew goulash at mild heat covered for about 1 hour. Add sauerkraut after 40 minutes cooking time. Finely dice the remaining onion. Heat the fat and sauté the onion. Wash parsley, dab dry and put aside for garnishing. Finely chop the rest. Add eggs, onion and parsley to the rolls. Knead everything well together. Season with salt, pepper and nutmeg. Form 8 dumplings and let them simmer in boiling salt water for about 20 minutes. Wash and quarter apples, remove core.
3
Wash parsley, dab dry and put aside for garnishing. Finely chop the rest. Add eggs, onion and parsley to the rolls. Knead everything well together. Season with salt, pepper and nutmeg. Form 8 dumplings and let them simmer in boiling salt water for about 20 minutes. Wash and quarter apples, remove core. Cut quarter into slices. Braise for the last 5 minutes of cooking time. Refine goulash with double cream and season to taste with salt, pepper and curry. Lift bread dumplings out of the water with a skimmer, drain. Serve goulash with the dumplings. Serve garnished with set aside parsley
4
Cut quarter into slices. Braise for the last 5 minutes of cooking time. Refine goulash with double cream and season to taste with salt, pepper and curry. Lift bread dumplings out of the water with a skimmer, drain. Serve goulash with the dumplings. Serve garnished with set aside parsley