Kasknödel on pointed cabbage with Tyrolean bacon

Name: Kasknödel on pointed cabbage with Tyrolean bacon
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 200 g White bread; 100 ml Milk; 1 collar Chives; 1 Onion; 20 g Butter or margarine; 100 g Mountain cheese; 2 TABLESPOONS Flour; 2 Eggs (size M); 2 TABLESPOONS Edible curd; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 700 g) small head pointed cabbage; 50 g Tyrolean bacon; 1 TABLESPOON Oil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

200 g White bread
100 ml Milk
1 collar Chives
1 Onion
20 g Butter or margarine
100 g Mountain cheese
2 TABLESPOONS Flour
2 Eggs (size M)
2 TABLESPOONS Edible curd
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 700 g) small head pointed cabbage
50 g Tyrolean bacon
1 TABLESPOON Oil

Directions

1
Remove the crusts from the bread and cut into small cubes. Warm the milk, pour over the bread, let it soak for about 30 minutes. Wash chives, shake dry and cut into fine rolls. Put something aside for garnishing. Peel and finely chop the onion. Heat the fat in a pan and sauté the onion for about 2 minutes. Grate cheese
2
Dust the bread cubes with flour. Add eggs, quark, chives, cooled onion and cheese, except for something to garnish. Season with salt and pepper and mix loosely. Let rest for about 30 minutes
3
Clean, wash and cut the pointed cabbage into pieces of about 3 cm. Cut bacon into thin slices. Heat oil in a pan, fry bacon for 2-3 minutes and remove
4
Bring salt water to the boil. Shape cheese dumpling dough into dumplings and let them simmer in boiling water for about 10 minutes. Bring salted water to the boil in a 2nd pot. Blanch cabbage in it for 3-4 minutes, drain in a sieve. Swivel in the hot bacon fat for about 1 minute. Season with salt and pepper. Fold in bacon. Garnish with grated cheese and chive rolls