Speck Dumplings with Beetroot Cabbage

Last Updated on December 6, 2024

Unleavened dumplings with English bacon, rolls and unchopped parsley served with unusual cabbage from boiled beetroot.

Ingredients:

For four people: For dumplings: 350 g of fatty English bacon 8 pcs croissants 2 pcs egg 1 pcs onion bunch of flat-leaved parsley nutmeg a handful of breadcrumbs cream pepper salt For cabbage: 2 pcs of larger beetroot 1 pc onions 50 g English bacon cumin sugar vinegar salt

Post:

1. Cut the rolls into cubes
2. Pour about two decilitres of cream over the three. In a large frying pan, fry the bacon, add the onion, the remaining rolls and fry everything until golden
3. Separate the egg whites from the yolks. Whisk the egg whites and add the yolks to the toasted rolls and the soggy pastry
4. Add the chopped parsley and season with salt, pepper and nutmeg
5. Top up with snow, stir, thicken with breadcrumbs if necessary and then form 10 cm diameter dumplings which are steamed for 10-12 minutes 6. Cabbage: coarsely grate the beetroot
7. Let the bacon cook, then add the onion, beetroot, a little water and simmer for about 20 minutes until soft
8. Add salt, cumin, sugar and vinegar
9.

Note:

Recipe from Cooking with Tom, author, photos and text.