Kale dumplings with bacon

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the dumplings, clean and wash the cabbage, cut into large pieces and blanch for about 3 minutes. Drain and rinse with cold water. Squeeze the cabbage with your hands and chop finely.

2. 2

   Peel 1 onion, dice finely. Heat 1 tbsp. butter in a pot, fry onion in it. Add cabbage. Steam for 4-5 minutes until the liquid has evaporated. Season with salt, pepper and nutmeg.

3. 3

   Take it off the stove.

4. 4

   Bring milk, 40 g butter and 1 teaspoon salt to the boil in a saucepan. Add semolina at once and stir until a dumpling is formed, which will come off the bottom of the pot. Put into a mixing bowl and immediately stir 1 egg into the hot mixture.

5. 5

   Stir in the kale. Let dumpling mixture cool down for 5-10 minutes. Then stir in the remaining eggs and finally the cheese.

6. 6

   With moistened hands form approx. 18 dumplings from the dumpling mass. Place them in portions in plenty of boiling salted water. Bring to the boil again briefly, then cover and let it simmer at low heat for about 15 minutes.

7. 7

   Lift out, drain on a clean tea towel and keep warm.

8. 8

   For the bacon stew, cut the remaining onions into rings. Finely dice the bacon. Heat oil in a frying pan. Fry the bacon until crispy and take it out. Fry onion rings in hot bacon fat until golden brown.

9. 9

   Add bacon again. Arrange dumplings with bacon sticks.

Nutrition Facts

KCAL
670 kcal

CARBS
55 g

FATS
38 g

PROTEINS
25 g